Some salads are just… salads. A bowl of greens, a splash of dressing, and done. This one, though, feels like spring decided to show up in your kitchen. This Mixed Berry Salad is packed with layers of flavor that keep every bite as interesting as it is nutritious. Sweet berries, crisp apples, and tender spinach set the stage. Then the candied pecans add a warm maple crunch, and, finally, a delish silky maple Dijon dressing ties everything together. Is your mouth watering already? Let’s make it, Master-Chefs!
Why You Will Love This Recipe
Can Be Made in Advance
Life gets busy. I know it, you know it, and weeknights definitely know it. That’s exactly why make-ahead recipes feel like such a gift when your energy is running low on a hectic Wednesday. You can prep most of this mixed berry salad ahead of time and pull everything together in minutes. I usually keep a jar of the maple Dijon dressing in the fridge and a container of candied pecans in the pantry. Because honestly, you never know when a random salad craving might strike 😆
Delicious & Nutritious, Of Course
Great flavor is the goal, but it doesn’t hurt when the ingredients are doing your body a favor, too. A bowl of the spring berry salad loaded with vibrant berries, crisp apples, leafy spinach, and heart-healthy pecans, so every forkful brings…
- Fiber
- Vitamin C
- Iron
- Healthy fats
- Antioxidants
- Vitamin K
So yes, it tastes like a treat but is also a nutrient powerhouse. Ideal combo, right? Get more information about berries and their health benefits.
Super Simple Recipe
Fancy flavor doesn’t always mean complicated steps, and my strawberry blueberry salad proves it 😉 Toast the pecans, whisk the dressing, slice a few fresh ingredients, and toss everything together. That’s pretty much the whole story. 25 minutes, hours of energy!
Totally Customizable
Why stick to a strict ingredient list when this vegan berry salad is so easy to tweak? Add a little more of what you love, swap in what you already have, or leave out anything that doesn’t excite your taste buds.
That said, I have a feeling once you try the original version, you won’t want to change much.
Ingredients for this Vegan Berry Salad
- Baby Spinach - Give it a quick rinse and dry it well, since wet leaves can water down the dressing. I like using pre-washed baby spinach for convenience, but I still give it a quick spin in the salad spinner just to be safe.
- Strawberries - Choose ripe ones for the best results, and slice them just before assembling so they stay juicy. Bonus points if you give your strawberries a fancy lengthwise cut to make the salad look lovely.
- Blueberries - Chop the larger pieces in half so the sweetness spreads into more bites 🫐 (plus blueberries are super good for you)
- Crisp Apple - For a crunchy bite. I personally love Honeycrisp for this vegan berry salad recipe, but Fuji tastes just as good. Make sure to slice it thin, though. Also, if you're prepping ahead, you’d want to toss the slices in a tiny splash of lemon juice to keep them from browning.
- Red Onion - Raw onion might taste a bit too overpowering to some, and if you’re one of those, then just quickly coat the chopped slices in salt for a minute or two, rinse under cold water, and the flavor will instantly soften.
- Vegan Feta - I like using a block-style vegan feta and crumbling it myself, since the texture tends to be creamier than the pre-crumbled kind. Sprinkle it right before serving to keep it soft & fluffy.
For the candied pecans
- Pecans - My absolute favorite. You can use pecan halves and chop them, or streamline the recipe with chopped nuts. Also try using raw pecan halves rather than pre-roasted ones, as they toast more evenly in the pan.
- Maple Syrup - To sweeten the pecans. It’s best to opt for pure maple syrup because it tastes so much richer than pancake syrup.
- Olive oil - No more than a tsp. We just want to toast the pecans evenly and keep the maple syrup from burning.
- Sea salt - That tiny pinch ties it all together. Don’t skip it, because sweet and salty together is what makes these pecans so addictive.
For the Maple Dijon Dressing
- More olive oil - The silky base of the dressing. Use a high-quality olive oil, since its flavor really comes through here.
- Maple syrup - Again, for a gentle sweetness.
- Dijon mustard - The secret behind the sharp, savory kick. It also helps the dressing emulsify, meaning everything blends into a smooth, creamy texture.
- Apple cider vinegar - I like raw, unfiltered apple cider vinegar for its fuller flavor, but any good-quality one will work.
- Fresh lemon juice - Just a little squeeze makes the dressing taste fresher + lighter. Always use fresh- it tastes so much better!
- Sea salt - Start with the listed amount, then adjust to taste.
- Fresh cracked pepper - Another tiny ingredient that adds so much flavor!
How to Make Spinach Berry Salad
Nothing complicated here, I promise. Just a few easy steps and we're there.
Prepare the candies pecans
Heat a skillet over medium-to-low heat, then add olive oil and pecans. Toast 2 to 3 minutes until fragrant. Add maple syrup and salt. Stir constantly for 1-2 minutes until coated (and slightly sticky). Transfer to parchment paper to cool completely. Tip- They crisp as they cool. Roughly chop once fully cooled.
Mix the dressing
Now on to the dressing preparation. Simply whisk all the dressing ingredients in a bowl until emulsified and slightly thickened. Use a blender if you'd like a more homogenous dressing.
Assemble the salad
Start by combining spinach, apple slices, and red onion in a bowl, then add about ⅔ of the dressing and toss lightly. Shift to a serving dish and sprinkle the toppings. My favorite options include strawberries, blueberries, candied pecans, and vegan feta, but you can customize it however you like. Finish with a light drizzle of the remaining dressing and extra cracked pepper 🤍
That’s basically it; you’ve got your delicious bowl of berry salad with maple dijon dressing ready!
Spring berry salad FAQs
If you follow my recipe as it is, it yields 6 servings when served as a side and 4 when served as a light main. You can use the recipe card to easily double the ingredients, by the way.
Yes, and it’s actually a great make-ahead recipe. You can prepare the candied pecans and maple Dijon dressing up to 3-4 days in advance. Store the dressing in the refrigerator and the pecans in an airtight jar at room temperature. When you’re ready to serve, simply toss it all together 😁
Paired with strawberries and blueberries, you can add raspberries, blackberries, sliced pears, or even pomegranate seeds. Super nutritious and customizable!
More spring salads
- Thai cashew salad with peanut sauce
- Vegan taco salad
- Vegan quinoa salad
- 10 minute chickpea salad
- Mediterranean orzo salad
- Vegan Caesar salad with soy curls
mixed berry salad
Equipment
- 1 Large mixing bowl
- 1 small mixing bowl
- 1 whisk
- 1 medium skillet
- 1 cutting board
Ingredients
Salad
- 6 cups baby spinach lightly packed
- 1 cup strawberries sliced
- ¾ cup blueberries
- 1 crisp apple Honeycrisp or Fuji, thinly sliced
- ¼ small red onion very thinly sliced
- ½ cup pecan halves
- ⅓ cup vegan feta crumbles
Candied Pecans
- ½ cup pecan halves
- 1 tablespoon maple syrup
- 1 teaspoon olive oil
- Pinch sea salt
Maple Dijon Dressing
- 3 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 ½ tablespoon apple cider vinegar
- 1 teaspoon fresh lemon juice
- ¼ teaspoon fine sea salt
- Fresh cracked pepper
Instructions
Make the candied pecans
- Heat a skillet over medium heat. Add olive oil and pecans then toast for 2–3 minutes or until fragrant.
- Add maple syrup and salt. Stir continuously for 1–2 minutes until coated and slightly sticky. Transfer to parchment paper to cool completely (they crisp as they cool). Roughly chop once cooled.
Make the dressing
- Combine all the dressing ingredients into a small bowl. Whisk until emulsified and slightly thickened.
Assembly
- In a large bowl combine spinach, apple slices and red onion
- Add about ⅔ of the dressing and toss lightly.
- Transfer to a serving bowl and Top with Strawberries, Blueberries, Candied pecans, Vegan feta. Finish with Light drizzle of remaining dressing and Extra cracked pepper
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
Leave a Reply