Do you have any recipes that continuously make an appearance on the table for certain holidays? For me, this Berries and Feta Salad is one of them.
This salad usually makes it’s debut at Easter or Mother’s Day since berries are in season at that time. Since Easter is just around the corner I thought I would share this delicious salad with you.
The salad itself is actually fairly simple, but the combination of flavors is what makes it so special. The salad is made up of a combination of baby spinach leaves and mixed greens. Added to those greens is the good stuff, because after all salads are really all about the toppings.
Sliced strawberries, plump blueberries, dried cranberries, toasted pecans, and of course feta top this salad making it not only beautiful to look at, but heavenly to eat. Since this is a salad after all, most of us like a little dressing with it. The Berries and Feta Salad has the perfect homemade vinaigrette dressing to drizzle on top. The dressing is similar to a red wine vinaigrette, but with the addition of honey to sweeten it, paprika for some color and a little sweetness, and a touch of cayenne pepper for the tiniest bit of heat. All of these flavors and textures together make this salad one of my favorites.
I love the sweetness that the berries and dried cranberries add to the salad, the saltiness of the feta, and the crunch of the toasted pecans. The dressing is just slightly sweet, with the perfect amount of acid and heat. If you are looking for a beautiful salad to serve at Easter this year, this is the one to serve. Not only would it make a great side dish with dinner, but because of the berries it would also be wonderful for brunch. Your family and guests will be amazed by all of the colors, flavors, and textures of this Berries and Feta Salad. The best part is, it’s easy to make!
Yields 5 servings
A beautiful and easy to make salad that will go perfectly with you Easter dinner or brunch!
15 minPrep Time
15 minTotal Time
Save RecipeIngredients
- 2 cups baby spinach leaves
- 3 cups mixed greens (or romaine lettuce)
- 1/3 cup dried cranberries
- 1/4 cup toasted chopped pecans
- 1/2 cup fresh blueberries
- 3/4 cup fresh strawberries, sliced
- 1/3 cup feta cheese
- 1 T. flavorless oil
- 1 T. honey
- 3 T. red wine vinegar
- 1/4 t. garlic powder
- 1/4 t. kosher salt
- 1/8 t. paprika
- Pinch of cayenne pepper
- Freshly ground black pepper to taste
Instructions
- In a large bowl combine all of the salad ingredients.
- In a small bowl whisk together all of the dressing ingredients.
- Top the salad with the dressing or serve on the side.
Notes
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.
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