Sweet, fresh strawberries and blueberries, creamy feta and avocado, crunchy candied pecans, and a zesty vinaigrette come together with superfood baby spinach leaves to make this Strawberry Feta Spinach Salad a family favorite!
1quartstrawberriesrinsed, dried, and halved or quartered, stems removed
¼red onionthinly sliced
1cupfresh blueberriesrinsed
2avocadosdiced
½cupfeta cheesecrumbled
½cupvinaigrettemore or less to taste
Instructions
In a large salad bowl, toss together spinach candied pecans, strawberries, onion, and blueberries. Add avocado and cheese.
Pour salad dressing over ingredients and toss gently to combine. Adjust dressing to taste.
Garnish with a pinch of sea salt and freshly cracked black pepper.
Serve immediately.
Notes
The ingredients and amounts are completely customizable.
Toss avocado chunks with a teaspoon of lemon juice to prevent premature browning.
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 until pecans are crisp.
Sweet vinaigrettes are delicious with this recipe, as is a poppyseed dressing. We used a store-bought mango champagne vinaigrette and it was perfect.
Great substitutions for the feta cheese include blue cheese or goat cheese.
The separate components of the salad can be prepared a day ahead of time and stored in the refrigerator in separate airtight containers or bags until ready to serve.