Strawberry White Balsamic Spinach Salad with Fresh Strawberries & Feta

Description

Tender baby spinach is layered with fresh strawberries, blueberries, creamy feta, toasted pecans, and thinly sliced red onion, then lightly dressed with a vibrant Strawberry White Balsamic vinaigrette. Sweet berries, salty cheese, toasted crunch, and a bright fruit-forward dressing make this colorful salad ideal for summer meals, brunch, or entertaining.

Recipe Overview

Servings: 4
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes

Ingredients

Strawberry White Balsamic Vinaigrette
⅓ cup Strawberry White Balsamic
¼ cup Arbequina Extra Virgin Olive Oil
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
⅛ teaspoon freshly cracked black pepper
1 teaspoon honey, optional and to taste

Salad
6 cups baby spinach
1½ cups fresh strawberries, hulled and sliced
½ cup fresh blueberries
½ cup crumbled feta cheese
¼ cup pecans, toasted and roughly chopped
¼ small red onion, very thinly sliced

Instructions

• Place the sliced red onion in a small bowl of cold water for 10 minutes to soften its sharp bite. Drain thoroughly and pat dry before adding it to the salad.

• For the vinaigrette, whisk together Strawberry White Balsamic, Dijon mustard, kosher salt, and black pepper until well combined.

• Slowly drizzle in the Arbequina Extra Virgin Olive Oil while whisking continuously until the vinaigrette is glossy and lightly emulsified.

• Taste the vinaigrette. If you prefer additional sweetness, whisk in 1 teaspoon honey. Taste again before making any further adjustment. Set the vinaigrette aside while you assemble the salad.

• Place the baby spinach in a large salad bowl. Add about half of the strawberries, blueberries, feta, toasted pecans, and drained red onion.

• Drizzle approximately one-third of the vinaigrette over the salad and toss gently until the spinach is lightly coated. Add more vinaigrette a tablespoon or two at a time only as needed; do not feel obligated to use all of it.

• Transfer the salad to a shallow serving bowl or platter. Scatter the remaining strawberries, blueberries, feta, pecans, and red onion over the top.

• Serve immediately, with any remaining Strawberry White Balsamic vinaigrette on the side.

Chef's Tip

Keep every component as dry and cool as possible before assembling the salad. Toast the pecans and let them cool completely, dry the soaked red onion thoroughly, and wait to dress the spinach until just before serving. Start with less vinaigrette than you think you need—the goal is to lightly coat the leaves while keeping the berries, feta, and toasted pecans distinct.

Flavor Variations

• Mango: Replace the Strawberry White Balsamic with Mango White Balsamic and replace the strawberries with 1½ cups diced fresh mango. Keep the blueberries, feta, and pecans for contrast.

• Lemon: Replace the Strawberry White Balsamic with Lemon White Balsamic. Keep the strawberries and blueberries, and replace the pecans with toasted sliced almonds for a brighter citrus-forward version.

• Cranberry Orange: Replace the Strawberry White Balsamic with Cranberry Orange White Balsamic and replace the blueberries with ½ cup dried cranberries. Keep the strawberries, feta, and toasted pecans for a fruit-forward salad with a slightly more seasonal character.

• Pear: Replace the Strawberry White Balsamic with Pear White Balsamic and replace the strawberries with 1 ripe but firm pear, thinly sliced. Keep the blueberries and feta, and replace the pecans with toasted walnuts for an orchard-fruit variation.

Pairings

Serve alongside grilled chicken, salmon, shrimp, pork tenderloin, turkey sandwiches, quiche, or warm artisan bread. For a meatless meal, add chickpeas or avocado and serve with soup or crusty bread.

Build Your Salad

Build a complete strawberry spinach salad

Tender greens, juicy berries, creamy cheese, toasted nuts, and a bright Strawberry White Balsamic vinaigrette create a balanced salad that can stand alone as a light meal or accompany a simply prepared main dish.

Finished Salad

Strawberry White Balsamic Spinach Salad with fresh strawberries, blueberries, feta, toasted pecans, red onion, and Strawberry White Balsamic vinaigrette

Greens

Baby spinach for the signature salad, or substitute spring mix, arugula, butter lettuce, or mixed baby greens

Toppings

Fresh strawberries, blueberries, feta, toasted pecans, and red onion, with optional avocado, cucumber, chickpeas, goat cheese, almonds, or walnuts

Dressing & Flavor Pairing

Strawberry White Balsamic with Arbequina Extra Virgin Olive Oil for the signature vinaigrette, or Mango, Lemon, Cranberry Orange, or Pear White Balsamic with their corresponding fruit and topping variations

Recipe Notes

Baby spinach is the preferred green for the signature version because its mild flavor works especially well with strawberries, feta, pecans, and the fruit-forward vinaigrette.

The vinaigrette intentionally follows a balsamic-forward ratio of ⅓ cup Strawberry White Balsamic to ¼ cup Arbequina Extra Virgin Olive Oil. Because Strawberry White Balsamic already contributes fruit character and sweetness, taste the dressing before adding the optional honey.

The full vinaigrette recipe makes more dressing than may be needed for 6 cups of spinach. Begin with approximately one-third of it and add more only until the leaves are lightly coated. Serve the remainder on the side or refrigerate it for another salad.

For the best texture, wash the berries and greens ahead of time and dry them thoroughly. Moisture left on the spinach or berries can dilute the vinaigrette and shorten the salad's crisp serving window.

The vinaigrette can be made up to 3 days ahead and refrigerated in a covered jar. Shake or whisk thoroughly before serving. Keep the greens, fruit, cheese, nuts, onion, and dressing separate until shortly before serving.