Ingredients
– ⅓ cup toasted pecans
– ⅓ cup toasted almonds
– 10 oz fresh spinach
– 1 cup sliced fresh strawberries
– ½ cup blueberries
– ½ cup blackberries
– ⅔ cup raspberries
– 1 cup crumbled feta or goat cheese
– ½ cup thinly sliced red onion (optional)
– 1 cup balsamic vinaigrette dressing
Instructions
1-Wash and thoroughly dry fresh spinach leaves to remove any grit and ensure crispness.
2-Rinse mixed berries and pat them dry to avoid excess moisture in the salad.
3-Peel and slice the banana just before assembling to prevent browning wait, no, actually, based on the detailed recipe, we’re using the berries and nuts as specified, so focus on toasting the pecans and almonds first.
4-Toast pecans and almonds in a dry skillet until fragrant and lightly browned; let them cool for that perfect crunch.
5-In a small bowl, whisk together the balsamic vinaigrette ingredients if making it homemade, or simply prepare the store-bought version.
6-Combine the spinach, berries, nuts, cheese, and red onion (if using) in a large bowl.
7-Toss gently with the dressing and serve immediately to keep everything fresh and tasty.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥬 Substitute fresh spinach with arugula for a peppery twist.
🥗 Use homemade balsamic vinaigrette to customize the flavor balance.
🍗 Add grilled chicken or shrimp to make this salad a full meal.
- Prep Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 289
- Sugar: 8 g
- Sodium: 476 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 33 mg