Rainbow Spinach Summer Salad

Course: Main Course, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 279kcal

Author: Lauren

This Rainbow Spinach Summer Salad is packed with juicy berries, crisp pears, creamy feta, and crunchy candied pecans. Tossed with a bright lemon olive oil dressing, it’s a fresh, colorful salad that’s as pretty as it is delicious.

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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

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

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.

Nutrition