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20-Minute Spinach Blueberry Salad

A fresh and vibrant spinach salad loaded with blueberries, strawberries, feta cheese, pecans, and a homemade blueberry balsamic dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Summer
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 6 cups baby spinach
  • 1 cup fresh blueberries
  • 1 cup strawberries sliced
  • 0.5 cup feta cheese crumbled
  • 0.5 cup pecans toasted
  • 0.25 red onion thinly sliced
  • 0.5 avocado sliced optional
Blueberry Balsamic Dressing
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 2 tbsp blueberries mashed
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Large mixing bowl
  • Small whisk
  • Cutting board
  • Knife

Method
 

  1. Wash and thoroughly dry the baby spinach, blueberries, and strawberries.
  2. Slice the strawberries and thinly slice the red onion.
  3. Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant.
  4. Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, mashed blueberries, salt, and black pepper in a small bowl.
  5. Place spinach into a large serving bowl.
  6. Top with blueberries, strawberries, feta cheese, toasted pecans, red onion, and avocado if using.
  7. Drizzle dressing over the salad immediately before serving.
  8. Toss gently until evenly coated and serve fresh.

Notes

For best texture, add dressing right before serving. Easily customize with grilled chicken or goat cheese.