mixed berry salad
A vibrant mixed berry salad with spinach, sweet berries, crisp apples, crunchy candied pecans, and tangy maple Dijon dressing in every bite.
Print
Pin
Servings: 6 people
Calories: 245kcal
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
Notes
Use fresh, ripe berries for best flavor. Since this salad is simple, the quality of the fruit really matters. Look for sweet, in-season berries for the best balance.
Slice the apples just before serving. This keeps them crisp and prevents browning. If prepping ahead, toss lightly with lemon juice.
Let the candied pecans cool completely. They will crisp up as they cool — if you add them too early, they’ll stay soft instead of crunchy.
Dress the salad lightly at first. You can always add more, but overdressing will weigh down the spinach and make it wilt faster.
Add berries and feta after tossing. This keeps everything looking fresh and prevents the berries from breaking down or staining the greens.
Make it ahead (smartly). Prep all components separately and assemble right before serving for the best texture and presentation.
Balance is key. The sweet berries, tangy dressing, crunchy pecans, and salty vegan feta all work together — don’t skip any one element.
Nutrition
Calories: 245kcal | Carbohydrates: 26g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 190mg | Potassium: 350mg | Fiber: 4g | Sugar: 16g | Vitamin A: 2500IU | Vitamin C: 40mg | Calcium: 80mg | Iron: 1mg