This Blueberry Pecan Spinach Salad is pure sunshine in a bowl—crisp, fresh spinach tossed with juicy blueberries, sweet cranberries, crunchy pecans, creamy feta, and a luscious honey balsamic dressing. It’s the type of salad that turns a simple meal into something special, and I promise you’ll find yourself craving it on repeat!
Why You’ll Love This Recipe
- A Symphony of Flavors: Every bite blends sweet, tart, nutty, and creamy notes in perfect harmony—this salad is anything but boring!
- Quick and Fuss-Free Prep: You can toss this Blueberry Pecan Spinach Salad together in 10 minutes (really!), making it ideal for busy weeknights, last-minute lunches, or spontaneous get-togethers.
- Naturally Nutritious: Packed with antioxidants, healthy fats, vitamins, and protein—it’s a salad that’s as good for you as it tastes.
- Stunning Presentation: With vibrant berries, leafy greens, and pops of feta, this salad is as appealing to the eyes as it is delightful on the palate!
Ingredients You’ll Need
The ingredient list for Blueberry Pecan Spinach Salad is refreshingly simple but chosen with purpose. Each addition brings its own irresistible texture and flavor—don’t skip any if you can help it!
- Fresh Baby Spinach (3 cups): Crisp, tender greens create a vibrant, nutrient-rich foundation—choose pre-washed for extra convenience.
- Pecans (1/2 cup, chopped): For crunch and buttery flavor; lightly toast them if you have a few extra minutes to really bring out their aroma.
- Dried Cranberries (1/2 cup): They add a burst of sweet-tart chewiness—look for low or no-sugar varieties if you prefer.
- Feta Cheese (1/2 cup): Salty and creamy, feta balances the sweet elements and gives the salad a luxurious finish.
- Fresh Blueberries (1/2 cup): Plump, juicy, and bursting with antioxidants—don’t be stingy with them!
- Extra-Virgin Olive Oil (1 tbsp): A key base for the dressing, bringing richness and body.
- Water (1 tbsp): Lightens the dressing for a perfect pourable consistency.
- Honey (3 tbsp): The star of the homemade balsamic dressing—sweet, floral, and utterly delicious.
- Balsamic Vinegar (2 tbsp): Balances the honey’s sweetness with a deep, mellow tang; use the best one you have.
Variations
This Blueberry Pecan Spinach Salad is a chameleon—easily tweaked to suit what you have on hand, the season, or your current cravings! Feel free to experiment with different mix-ins, cheeses, and even greens.
- Swap the Nuts: Try walnuts, almonds, or toasted sunflower seeds for a different tasty crunch (or skip for a nut-free option).
- Switch the Cheese: Goat cheese or crumbled blue cheese work beautifully if you’re out of feta or just want to shake things up.
- Change Up the Fruit: Sliced strawberries, raspberries, or even diced apples can replace or join the blueberries.
- Make It Vegan: Use maple syrup instead of honey and reach for a dairy-free feta alternative or skip the cheese.
How to Make Blueberry Pecan Spinach Salad
Step 1: Prepare the Salad Ingredients
Start by washing and thoroughly drying your spinach and blueberries. If you’re using whole pecans, give them a quick rough chop. I love toasting the pecans in a dry skillet for a couple of minutes—trust me, it intensifies their flavor and makes your kitchen smell amazing! Crumble your feta, and measure out the dried cranberries to ensure a balance of sweet and salty elements in every bite.
Step 2: Toss the Salad Together
Grab your largest salad bowl and add the spinach first, followed by the chopped pecans, cranberries, crumbled feta, and fresh blueberries. Use clean hands or salad tongs to very gently toss everything so each ingredient is evenly distributed without bruising the berries or spinach.
Step 3: Shake Up the Honey Balsamic Dressing
Pour the olive oil, water, honey, and balsamic vinegar into a mason jar or any container with a tight-fitting lid. Make sure the lid’s secure, then shake it up with some enthusiasm! In just a few seconds, you’ll have a shiny, sweet-tangy dressing that’s ready to pour.
Step 4: Dress and Serve
If you’re serving the salad right away, drizzle the honey balsamic dressing over the salad and toss quickly to coat. For meal prep or potluck situations, set the dressing on the side and let everyone dress their own. This keeps the spinach beautifully crisp until the very last forkful!
Pro Tips for Making Blueberry Pecan Spinach Salad
- Pecan Perfection: For extra crunch and a deeper, toasty flavor, lightly toast your pecans for just 2–3 minutes in a dry skillet—don’t walk away, as they can burn fast!
- Feta Freshness: Crumble feta directly from the block instead of using pre-crumbled for creamier, richer results and fewer additives.
- Dress Right Before Serving: Always wait to add dressing until just before eating to keep your spinach lively and fresh, never soggy.
- Batch the Dressing: Double or triple the honey balsamic and keep it in the fridge—it’s just as wonderful over grilled veggies or as a marinade for chicken!
How to Serve Blueberry Pecan Spinach Salad
Garnishes
Add a final flourish with extra blueberries, a sprinkle of chopped pecans, and a light crumble of feta right before serving. A twist of freshly cracked black pepper or a few mint leaves makes this Blueberry Pecan Spinach Salad look even more irresistible and adds a pop of extra flavor.
Side Dishes
This salad is divine with anything grilled—think lemony chicken, salmon, or even a simple piece of garlic bread. For a lunch spread, pair it with a bowl of chilled gazpacho or a classic quiche. It also works wonders next to burgers or as the star of your next picnic.
Creative Ways to Present
Try layering your Blueberry Pecan Spinach Salad in clear mason jars for Instagram-worthy lunch prep. Or, make a big platter version with extra blueberries fanned around the edges—perfect for brunch buffets or holiday tables! You can even fill phyllo cups with the salad as a unique bite-sized appetizer.
Make Ahead and Storage
Storing Leftovers
If you have leftover salad (lucky you!), store it undressed in an airtight container in the fridge. Keep the dressing separate, sealed tightly at room temperature or refrigerated, and toss it together fresh when you’re ready for another round.
Freezing
Freezing is not recommended for Blueberry Pecan Spinach Salad. The spinach and blueberries become watery and the feta loses its lovely texture—this is truly a salad best enjoyed fresh!
Reheating
No reheating needed (or wanted!) here. Enjoy this salad chilled or at room temperature for the most vibrant experience. If you’ve meal-prepped, simply toss on the dressing and dig in!
FAQs
-
Can I make Blueberry Pecan Spinach Salad ahead of time?
Absolutely! Portion the salad and dressing separately—just add the dressing right before eating to keep the greens crisp.
-
What can I use instead of pecans?
Walnuts, almonds, or even pumpkin seeds make great alternatives, so feel free to use whatever nuts or seeds you prefer or have on hand.
-
Is this salad gluten-free?
Yes, this Blueberry Pecan Spinach Salad is naturally gluten-free—just double-check your feta and dried cranberries for sneaky additives if you’re sensitive.
-
How long will the honey balsamic dressing last?
The homemade dressing keeps well in a sealed jar for up to 4 days—just give it a good shake before using if the ingredients have separated.
Final Thoughts
If you’re searching for a salad you’ll actually crave, Blueberry Pecan Spinach Salad is absolutely it. The fresh flavors, beautiful colors, and that show-stopping honey balsamic dressing all come together in the happiest of ways. Don’t wait—give it a try and watch how quickly it vanishes from your table!
Print
Blueberry Pecan Spinach Salad with Honey Balsamic Dressing Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and nutritious Blueberry Spinach Salad with a sweet Honey Balsamic Dressing. This colorful salad is a perfect blend of freshness and flavor, combining spinach, blueberries, pecans, dried cranberries, and feta cheese, all tossed in a tangy homemade dressing.
Ingredients
Salad
- 3 cups fresh spinach
- 1/2 cup pecans, chopped
- 1/2 cup dried cranberries (low/no sugar)
- 1/2 cup feta cheese
- 1/2 cup fresh blueberries
Honey Balsamic Dressing
- 1 tbsp olive oil
- 1 tbsp water
- 3 tbsp honey
- 2 tbsp balsamic
Instructions
- Make the Salad: Toss all salad ingredients together.
- Make the dressing: Add all dressing ingredients to a mason jar and, with the lid on TIGHT, shake well.
- Serve + Store + Meal Prep Tips: If making this salad for a potluck-type event where it’s all going to get eaten the same day, pour the dressing on right before serving. Or, set it on the side in a jar and let people dress their own portions. If you’re making this for meal prep, portion out the salad into reusable glass containers. Do not add dressing until ready to eat to avoid sogginess. Store leftover undressed salad covered in the fridge and keep dressing in a sealed container at room temp for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250 kcal
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
