No one ever gets tired of a spinach salad with seasonal fruits. All the berries of the season come together in this salad …and then it is highlighted with a fruity vinaigrette and topped with sweet toasted pecans and a sprinkling of feta cheese. It is more like dessert than a salad!
Spinach and Berry Salad
Number of Servings: 4
Salad Ingredients:
1 cup (250 mL) fresh strawberries, hulled and thinly sliced
1 cup (250 mL) fresh blueberries and/or fresh blackberries
¼ cup (60 mL) thinly sliced red onion
2-3 cups of fresh spinach
½ cup (125 mL) candied pecans or pistachios*
½ cup (125 mL) crumbled feta cheese
Vinaigrette:
1- 1 ½ tablespoons (15-25 mL) seedless raspberry jelly, melted
1 ½ – 2 tablespoons (25-30 mL) balsamic vinegar
1 teaspoon (5 mL) poppy seeds (optional)
3-4 tablespoons (45-60 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
Method:
- Make candied nuts:: In a 3250F oven, toast ½ cup of roughly chopped nuts for about 2 minutes (on a parchment-covered baking sheet). Place warm nuts in a small bowl and toss with 1 tablespoon of maple syrup and a sprinkle of salt. Return to baking sheet and continue to toast for an additional 5-6 minutes. Stir up once or twice during toasting time. Let cool on baking sheet.
- In a large salad bowl, place berries, red onion slices, and spinach.
- Make vinaigrette: In a small bowl, mix melted jelly, vinegar, and poppy seeds. Whisk in olive oil; season to taste.
- Just before serving, pour some of the vinaigrette over salad; Gently mix together.
- Sprinkle the candied nuts and feta cheese over top. Serve remaining vinaigrette on the side.
Questions and comments are always welcome alex@chilipeppersandpears.com
