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.
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.
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.
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.
Fresh spinach salad bursting with mixed berries, salty feta, toasted pecans, and a tangy maple‑Dijon dressing—quick, nutritious, and visually stunning.
Assemble spinach, berries, feta, pecans, and dressing staples.
Place washed spinach in salad spinner; spin dry and pat with towel if still damp.
Toss sliced strawberries with 1 teaspoon maple syrup; let sit 3 minutes.
In small bowl whisk olive oil, remaining maple syrup, vinegar, mustard, salt, and pepper until slightly thickened.
In large bowl add spinach, macerated strawberries (with juices), blueberries, raspberries, pecans, and feta. Drizzle dressing over top.
Using two large spoons, gently fold salad until leaves are just coated.
Transfer salad to serving platter; garnish with extra feta crumbles.
This summer spinach salad demonstrates how seasonal produce and a simple maple vinaigrette can elevate everyday greens into a crowd‑pleasing centerpiece. Sweet berries play off salty feta and nutty pecans, while the dressing’s maple‑vinegar balance ties everything together.
• Brunch Board: Serve alongside quiche and mimosas for a vibrant color pop.
• BBQ Side: Pair with smoky ribs or grilled portobello mushrooms—the acidity cuts richness.
• Mason‑Jar Lunch: Layer dressing at bottom, then berries, feta, nuts, spinach on top; shake before eating.
Store undressed components separately up to two days. Once dressed, salad is best within 24 hours; spinach will wilt slightly but flavors remain bright. Refresh with extra spinach if needed.
Snap your berry‑bright bowls and post with #MapleSpinachGlow—share creative nut swaps, cheese twists, or citrus zest additions to inspire fellow food lovers.