This Berries and Feta Salad is perfect for spring and summer! Mixed green and baby spinach are topped with strawberries, blueberries, feta cheese, toasted pecans, and a sweet and tangy red wine vinaigrette. A fresh and delicious salad to serve with dinner or brunch!
This recipe and photos have been updated since the original post on 4/11/2014
How do we feel about fruit in salads and not a fruit salad? I enjoy sweet, savory, and salty combos, so I tend to enjoy adding to salads.
I am however picky about what kind of fruit goes into a salad. Apples are always good, this cranberry apple quinoa salad is a favorite. Pears are another good one to throw in. I love what they add to this Autumn Apple Pear Salad.
Citrus is a great addition to a savory salad, like this Citrus and Wild Rice Salad. Berries are probably my favorite addition to add to spring and summer salads.
Feta and berries go particularly well together. I first tried the combination in this Blueberry Corn Feta Salad and was obsessed.
Today I’m adding to that sweet berry and salty feta combo and sharing the recipe for this Berries and Feta Salad. It’s the perfect colorful salad to make this spring and summer and works great as a side dish for both dinner and brunch.
Ingredients For Berries And Feta Salad
Strawberries – Look for the freshest strawberries. Their skin should be vibrant red, unblemished, and smooth.
Blueberries – Look for blueberries that are plump and dark blue. Blueberries that are hard and have any hints of red or green on them are not rip and will likely taste very tart.
Mixed Greens – Save time and buy them pre-washed in a box.
Baby Spinach – Again, save time and buy a bag or box of pre-washed.
Feta – Buy feta that is in block form vs. pre-crumbled for the best flavor and texture.
Pecans – Toast the pecans for an extra nutty flavor. You can also use toasted walnuts, almond, or even sunflower seeds or pepitas if you have a nut allergy.
Red Wine Vinegar – Tart and tangy and great for vinaigrettes. If you’re not into it, make this honey balsamic vinaigrette.
Honey – A great natural sweetener. If you have issues with it not mixing into the vinaigrette, warm it in the microwave for 5-10 seconds so it’s runny.
Paprika and Garlic Powder
Olive Oil – I almost always use olive oil for salad dressings and vinaigrettes. You could also use avocado oil for a more neutral taste.
How To Make Berries And Feta Salad
Wash and hull the strawberries. Halve them lengthwise if they’re small or quarter them if they are larger. Wash the blueberries.
Toast the pecans and let them cool before adding them to the salad. You can toast the pecans in a dry skillet over medium-low heat or on a sheet pan in the oven.
Make sure the berries aren’t wet before putting them on the salad so they don’t get the mixed greens and spinach soggy.
Arrange the mixed greens and baby spinach together on a serving platter or in a large serving bowl. Top them with the berries, crumbled feta, and pecans.
In a jar or glass measuring cup combine the red wine vinegar, honey, paprika, garlic powder, olive oil, salt, and pepper. Shake or whisk together the vinaigrette until it’s completely combined.
Just before serving top the salad with the vinaigrette or you can serve it alongside the salad.
Frequently Asked Questions
The salad is best made the day you plan to serve it. You can prep the berries a day in advance as well as toast the pecans and make the vinaigrette.
If you don’t top the salad with the vinaigrette it will keep for 2-3 days. Mixed green tend to will quickly when they come in contact with moisture, which the berries will let off.
Any variety of berry will work for this salad. Blackberries would be a delicious alternative or addition. Raspberries will also work, just be gently with them since they are more delicate.
I would use goat cheese. If you don’t like goat cheese try mini fresh mozzarella balls or even burrata cheese that’s been torn apart.
Yes. If you just want to use mixed green that works great. Often times mixed greens include baby spinach in them.
What To Serve With Berries And Feta Salad
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Did you make this Berries and Feta Salad? I’d love if you’d leave a recipe rating and review below.
For the Salad
- 5 ounces baby spinach leaves
- 5 ounces mixed greens (or romaine lettuce)
- 1/3 cup dried cranberries
- 1/4 cup toasted chopped pecans
- 3/4 cup fresh blueberries
- 1 cup fresh strawberries, sliced
- 1/2 cup crumbled feta cheese
For the Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/4 cup red wine vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Salt and fresh ground black pepper to taste
- In a large bowl or on a serving platter combine all of the salad ingredients.
- In a jar with a lid or glass measuring cup shake or whisk together all of the vinaigrette ingredients. Top the salad with the vinaigrette or serve it on the side.
This salad is best if it is made the same day it is served so that the pecans stay crunchy, and the berries don't bleed on the lettuce.
Amount Per Serving: Calories: 187Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 238mgCarbohydrates: 22gFiber: 3gSugar: 17gProtein: 4g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.