Introduction
Imagine a sun‑kissed bowl where emerald baby spinach cradles juicy berries, tangy feta crumbles, and crunchy pecans – all glossed in a silky maple vinaigrette. Ready in under ten minutes, this salad shines at brunch buffets, backyard barbecues, or speedy weekday lunches, delivering antioxidants and sweet‑savory harmony with every bite.
The Origins of Fruit‑Forward Leafy Salads
Pairing leafy greens with fruit dates back to Renaissance Europe, when cooks combined bitter endive with sweet grapes. Modern American cuisine embraced berry‑spinach salads in the 1980s health‑food boom, valuing vitamin‑rich ingredients and natural sweeteners like maple syrup.
Unique Ingredients That Shine
Baby spinach supplies iron and tender bite. Strawberries, blueberries, and raspberries add color, vitamin C, and natural sweetness. Creamy feta provides a salty contrast. Toasted pecans deliver a buttery crunch, while pure maple syrup gives the vinaigrette depth without refined sugar.
Cooking Techniques That Make a Difference
Dry‑spinning washed spinach prevents limp leaves. Macerating sliced strawberries in a teaspoon of maple syrup intensifies berry flavor and creates natural juice that melds with the dressing. Whisking vinaigrette until emulsified guarantees even, glossy coating.
Summer Spinach Salad with Berries, Feta, and Maple Vinaigrette
Description
Fresh spinach salad bursting with mixed berries, salty feta, toasted pecans, and a tangy maple‑Dijon dressing—quick, nutritious, and visually stunning.
Ingredients for Summer Spinach Salad with Berries, Feta and Maple Vinaigrette
Dressing
Instructions
Preparation of Ingredients
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Gather Your Ingredients
Assemble spinach, berries, feta, pecans, and dressing staples.
Mise en place speeds assembly and prevents forgotten items.
Dry the Greens
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Spin & Pat
Place washed spinach in salad spinner; spin dry and pat with towel if still damp.
Dry leaves allow vinaigrette to cling instead of dilute.
Macerate Strawberries
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Sweeten Briefly
Toss sliced strawberries with 1 teaspoon maple syrup; let sit 3 minutes.
Maceration intensifies berry juice and glossy appearance.
Make Maple Vinaigrette
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Whisk & Emulsify
In small bowl whisk olive oil, remaining maple syrup, vinegar, mustard, salt, and pepper until slightly thickened.
Emulsified dressing coats salad evenly without separating.
Assemble the Salad
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Layer Components
In large bowl add spinach, macerated strawberries (with juices), blueberries, raspberries, pecans, and feta. Drizzle dressing over top.
Add raspberries last to minimize breakage during tossing.
Toss Gently
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Fold & Serve
Using two large spoons, gently fold salad until leaves are just coated.
Over‑tossing bruises berries and spinach.
Serving the Dish
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Plate Immediately
Transfer salad to serving platter; garnish with extra feta crumbles.
Serve within 15Â minutes to maintain leaf crispness.
Note
- Swap goat cheese for feta if you prefer a creamier, less salty bite.
- Substitute walnuts or sliced almonds for pecans to match pantry stock.
- Use baby kale instead of spinach for sturdier greens on hot days.
- Add grilled chicken strips to convert the salad into a full entrée.
