Spinach Berry Salad with Feta and Candied Pecan

There’s something magical about strawberry season here in South Carolina. As soon as the weather warms up, the fields start to fill with rows and rows of sweet, sun-kissed berries, just waiting to be picked. Growing up, U-pick strawberry farms were a huge part of my childhood — some of my very best memories were made with a bucket in hand and berry juice on my face. It’s a tradition I’m proud to pass down to my own kids today.

Two of my favorite farms are Cottle Farms in Columbia and McCurley’s Farm in North, South Carolina. Watching my kids race through the fields, filling their baskets and sneaking a few bites along the way, brought back all the nostalgia of my own childhood in the heart of the South.

With fresh berries on hand, it only made sense to create a bright, summery recipe that highlights them! This Spinach Berry Salad with Feta and Candied Pecans is everything I love about springtime on a plate — fresh, colorful, and just a little bit sweet. I’m excited to share it with y’all, along with a few sweet snapshots from our day in the fields.

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Prep Time: 10 minutes

Ingredients:

• 6 cups baby spinach, washed and dried

• 1 cup strawberries, hulled and sliced

• 1/2 cup blueberries

• 1/2 cup candied pecans (store-bought or homemade)

• 1/3 cup crumbled feta cheese
  

  For the Dressing:

• 3 tablespoons olive oil

• 2 tablespoons balsamic vinegar (or try a strawberry balsamic for extra flair)

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• Pinch of salt and black pepper
  

You will also need:

• Small Bowl or Jar

• Large Salad Bowl

Instructions:

1. Make the Dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and slightly thickened. Set aside.

2. Assemble the Salad: In a large salad bowl, add the baby spinach. Gently layer on the sliced strawberries, blueberries, candied pecans, and crumbled feta.

3. Dress it Up: Right before serving, drizzle the dressing over the salad. Toss lightly to coat everything without smashing the berries.

4. Serve: Dish it out immediately while the greens are fresh and the pecans are still crunchy.