This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
This Rainbow Spinach Summer Salad is one of those easy salads that looks impressive but comes together in just minutes. Fresh spinach is tossed with colorful fruit, crisp cucumber and red onion, creamy feta, and crunchy candied pecans for the perfect combination of sweet, savory, fresh, and crunchy.
The best part of this salad is the simple homemade lemon vinaigrette that brings everything together. It’s perfect for summer lunches, cookouts, potlucks, or serving alongside your favorite grilled chicken or steak.
For more delicious salad recipes, be sure to also try my Crispy Goat Cheese and Tomato Salad, Prosciutto Apple Arugula Salad, or Simple Salad with Goat Cheese and Cranberries.
Why You’ll Love This Summer Salad
- Fresh and colorful: The combination of berries, pear, spinach, and all the toppings makes this salad as pretty as it is delicious.
- Quick and easy: There’s minimal prep involved, and the salad comes together in just a few minutes.
- The perfect mix of flavors and textures: The combination of juicy fruit, crisp vegetables, creamy feta, and crunchy pecans makes every bite crave-worthy!
- Easy to customize: Swap in your favorite seasonal fruit, nuts, or cheese to make this salad your own.
- Perfect for summer: It’s light and refreshing but still packed with plenty of flavor, making it a great addition to any summer meal.
- Baby spinach: You can also use a spring mix or your favorite leafy greens.
- Fruit: Strawberries, blueberries, and pear add a combination of sweetness, color, and fresh flavor. Feel free to swap in other seasonal berries or fruit.
- Cucumber and red onion: Add a crisp, refreshing crunch and a little bite to balance the sweetness of the fruit.
- Glazed or candied pecans: Add delicious crunch and a touch of sweetness. Regular toasted pecans or walnuts can also be used.
- Feta cheese: Creamy, tangy feta adds a savory contrast to the sweet fruit. Goat cheese is another great option.
- For the dressing: Extra virgin olive oil, fresh lemon juice, honey, apple cider vinegar, and Dijon mustard make a simple, bright vinaigrette that ties the whole salad together.
- Add protein: Make this more of a meal by topping it with grilled chicken, salmon, or sliced steak.
- Swap the fruit: Raspberries, blackberries, apples, peaches, or grapes would all be delicious in place of some or all of the fruit.
- Change the cheese: Try goat cheese, blue cheese, or shaved Parmesan instead of feta.
- Use different nuts: Walnuts, sliced almonds, or toasted pecans can be used in place of candied pecans.
- Make it dairy-free: Simply leave out the feta or use your favorite dairy-free cheese alternative.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add the spinach, strawberries, blueberries, pear, cucumber and red onion to a large serving bowl.
2. Add the olive oil, lemon juice, honey, apple cider vinegar, Dijon mustard, salt and pepper to a jar.
3. Secure the lid and shake well until combined.
4. Just before serving, drizzle the salad with the vinaigrette and toss gently to coat. Top with the glazed pecans and feta cheese. Serve immediately.
For the best texture, store the salad and dressing separately. If you know you’ll have leftovers, only dress the portion you plan to eat and keep the remaining salad refrigerated in an airtight container for up to 2 days.
The dressing can be made ahead and stored in the refrigerator for up to a week. Give it a good shake or stir before using, as the ingredients may separate as they sit.
If possible, wait to add the candied pecans until right before serving so they stay nice and crunchy.
Helpful Tips
- Wait to dress the salad: For the freshest texture, toss the salad with the vinaigrette right before serving. This also keeps the spinach from becoming soggy.
- Cut the fruit into bite-sized pieces: This makes it easier to get a little bit of everything in each bite.
- Use ripe but firm pears: You want the pear to be sweet and juicy but firm enough to hold its shape in the salad.
- Make the dressing ahead: The vinaigrette can easily be made a day or two in advance and stored in the refrigerator until you’re ready to use it.
- Add the crunchy toppings last: Sprinkle the candied pecans and feta over the salad just before serving for the best texture and presentation.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Rainbow Spinach Summer Salad
Ingredients
For the salad:
- 8 oz baby spinach
- 1.5 cups sliced strawberries (220g)
- 1 cup blueberries (148g)
- 1 large pear (170g) chopped or thinly sliced
- 1 cup chopped cucumber (150g)
- 1/4 cup chopped red onion (40g)
- 1/2 cup glazed or candied pecans (56g)
- 1/2 cup crumbled feta cheese (56g)
For the honey lemon vinaigrette:
- 1/3 cup extra virgin olive oil (80g)
- 3 Tbsp. fresh lemon juice (45g)
- 2 Tbsp. honey (42g)
- 1 Tbsp. apple cider vinegar (15g)
- 2 tsp. Dijon mustard
- 1/4 tsp. salt
- Black pepper to taste
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- Add the spinach, strawberries, blueberries, pear, cucumber and red onion to a large serving bowl.
- Add the olive oil, lemon juice, honey, apple cider vinegar, Dijon mustard, salt and pepper to a jar. Secure the lid and shake well until combined.
- Just before serving, drizzle the salad with the vinaigrette and toss gently to coat.
- Top with the glazed pecans and feta cheese. Serve immediately.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
