Fruit and Spinach Salad with Strawberry Vinaigrette

This Fruit and Spinach Salad with Strawberry Vinaigrette is a refreshing, colorful, and healthy dish that combines fresh spinach, juicy fruits, and a tangy homemade strawberry dressing. It’s perfect for spring and summer gatherings, light lunches, or as a side dish to complement any main course. Packed with vitamins, antioxidants, and flavor, this salad is both nutritious and delicious.

Ingredients

For the Salad:

• 6 cups fresh baby spinach (washed and dried)
• 1 cup strawberries (sliced)
• 1 cup blueberries
• 1 cup mandarin orange segments (canned or fresh)
• 1/2 cup grapes (halved)
• 1/4 cup red onion (thinly sliced)
• 1/2 cup feta cheese (crumbled)
• 1/2 cup candied pecans or walnuts

For the Strawberry Vinaigrette:

• 1 cup fresh strawberries (hulled)
• 2 tablespoons honey (or maple syrup)
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions

1. Make the vinaigrette: Blend strawberries, honey, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper until smooth. Taste and adjust sweetness or acidity as needed. Chill in the fridge until ready to use.
2. Prepare the salad base: In a large bowl or platter, arrange baby spinach leaves evenly.
3. Add fruit and toppings: Scatter strawberries, blueberries, mandarin oranges, and grapes over the spinach. Add thinly sliced red onions.
4. Top with cheese and nuts: Sprinkle crumbled feta cheese and candied pecans (or walnuts) on top.
5. Dress the salad: Drizzle the strawberry vinaigrette over the salad just before serving. Toss lightly to coat.

Tips

• Use baby spinach for the most tender texture.
• Make vinaigrette ahead of time and store in the fridge for up to 3 days.
• Add avocado slices for a creamy touch.
• For extra protein, top with grilled chicken or shrimp.
• Toast nuts before adding to bring out their flavor.

Variations & Substitutions

• Replace feta with goat cheese or blue cheese crumbles.
• Use raspberries or blackberries instead of blueberries.
• Swap spinach with spring mix or arugula.
• Replace honey with agave nectar for a vegan version.
• Add quinoa to make it a more filling meal.

Serving Suggestions

• Serve as a light lunch with crusty bread.
• Pair with grilled salmon, chicken, or steak.
• Enjoy as a refreshing side dish for BBQs and picnics.
• Serve at brunch alongside quiche or sandwiches.
• Add sparkling water or white wine for a light pairing.

Why You’ll Love This Recipe

• Fresh, vibrant, and full of flavor.
• Easy to make in under 20 minutes.
• Perfect balance of sweet, tangy, and savory.
• A healthy, crowd-pleasing dish for any occasion.
• Customizable with your favorite fruits and toppings.