Spinch Strawberrry Salad

overhead shot of strawberry spinach salad garnished with feta cheese in a bowl

5 from 2 votes

Celebrate strawberry season with a rainbow of colors. This summer spinach strawberry salad (adapted from The Slow Roasted Italian) is full of fresh fruits, fresh baby spinach, creamy feta, and a delicious vinaigrette and will be a crowd-pleaser every time.

Prep Time15

Total Time15

Course: Appetizer, Salad

Cuisine: American

Keyword: Strawberry Spinach Salad Recipe

Servings:

Calories: 404kcal

Ingredients

5 ounces fresh baby spinach, rinsed and patted dry
1 cup candied pecans
1 quart strawberries, rinsed, dried, and halved or quartered, stems removed
1 cup fresh blueberries, rinsed
2 avocados, diced
½ cup feta cheese, crumbled
½ cup vinaigrette, more or less to taste

Instructions

In a large salad bowl, toss together the spinach, candied pecans, strawberries, and blueberries. Add the avocado and feta cheese.
Pour the salad dressing over the ingredients and toss gently to combine. Adjust the dressing to taste.
Serve immediately.

Notes

To make your own candied pecans, combine 1 cup of pecans, 2 tablespoons of butter, and 2 tablespoons of brown sugar in a skillet. Heat and stir until the sugar is completely dissolved in the butter. Spread onto a parchment paper-lined baking sheet and bake at 350°F until pecans are crisp.
If you are making a homemade vinaigrette dressing and plan to make this recipe often, you can make a larger batch and refrigerate it for up to 2 weeks.

Nutrition