Summer is for salads, and I love having a variety of recipes to choose from! This Summer Berry Salad is light and refreshing, with fresh strawberries and blueberries, tangy feta cheese, candied pecans, and a simple homemade vinaigrette.

This salad is so easy to customize. Don’t like blueberries? Swap for blackberries or extra strawberries. Try gorgonzola instead of feta or a different type of nut (walnuts are delish!). If you want a more filling salad, try adding rotisserie chicken.

I used a super easy recipe from Fifteen Spatulas for candied pecans, but feel free to use another or just use toasted pecans, walnuts, or sliced almonds. The candied pecans definitely add a nice touch, though!

BONUS: This recipe is naturally gluten free as long as you use ingredients labelled as such. Especially pay attention to the nuts you are using as those often are made in the same facility as wheat ingredients.

Nut free? Try topping with toasted pumpkin seeds!

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Yield: 12-16 servings

Summer Berry Salad

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This Summer Berry Salad is light and refreshing, with fresh strawberries and blueberries, tangy feta cheese, candied pecans, and a simple homemade vinaigrette. Add some rotisserie chicken for a heartier meal, or enjoy as-is.

Prep Time 25 minutes

Total Time 25 minutes

Ingredients

• 1 large package spinach (16 oz)
• 1 pound strawberries, sliced
• 6 ounces blueberries
• 1-2 cups candied pecans
• 4-6 ounces feta cheese (I used Boar's Head)
• red onion

FOR THE STRAWBERRY VINAIGRETTE

• 2 cups strawberries, stems removed (about 10 large)
• 1/4 cup olive oil
• 2 Tablespoons white wine vinegar
• 2 Tablespoons honey or sugar
• 2 Tablespoons water
• 1/2 teaspoon salt (or to taste)
• Fresh cracked pepper to taste

Instructions

Prepare all salad ingredients. If serving the salad later, store in separate containers until ready to assemble.

FOR THE VINAIGRETTE:

1. Combine sliced strawberries, olive oil, white wine vinegar, honey or sugar, water, salt, and pepper and use an immersion blender or a blender to mix until smooth. Serve immediately or store in a covered mason jar in the fridge for up to 1-2 weeks.

Notes

Try getting a package of fresh feta from the deli/fresh cheese department in your grocery store, it is much better that way!

The candied pecans are a beautiful and delicious addition to this salad! If you don't care for peacns, feel free to swap them for candied or toasted almonds, walnuts, or pepitas instead. I used this recipe from Fifteen Spatulas

If you're making this recipe ahead of time, store all ingredients separately and assemble just before serving.

The vinaigrette stays fresh for 1-2 weeks in the fridge.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender Heavy Duty Copper Motor Brushed Stainless Steel Finish With Whisk, Milk Frother Attachments, Silver
• 
  Gorilla Grip Original Oversized Cutting Board, 3 Piece, BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen, Set of 3, Black
• 
  Good Cook 4-inch Nonstick Paring Knife
• 
  Norpro stainless steel strawberry huller and tomato stem corer tool
• 
  FISHER Chef's Naturals Chopped Pecans, 24 oz, Naturally Gluten Free, No Preservatives, Non-GMO
• 
  Redmond Real Sea Salt - Natural Unrefined Organic 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 312Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 50mgSodium: 665mgCarbohydrates: 19gFiber: 3gSugar: 15gProtein: 10g