Bright, crunchy, and filled with seasonal sweetness, this salad is a summer staple that’s easy to toss together for picnics or weeknight dinners. The Spinach Summer Salad pairs tender greens with juicy berries and toasted pecans for a delightful contrast of textures. Serve it with a simple pasta side like 4-ingredient pasta salad for a complete meal.
Why You’ll Love This Spinach Summer Salad
- Bright, fresh flavors from berries and balsamic that sing in every bite.
- Ready in minutes, perfect for last-minute gatherings or quick weeknights.
- Easy to meal-prep components separately for crisp leftovers.
- Family-friendly: kids love the sweet berries and crunchy pecans.
- Light but satisfying as a side or a base for added protein.
Ingredients Needed
- Greens:
- Fresh spinach (about 6 cups, washed and dried)
- Fruit:
- Juicy berries (1–2 cups, strawberries or blueberries work great)
- Nuts:
- Toasted pecans (3/4 cup)
- Dressing:
- Olive oil (3 tbsp)
- Balsamic vinegar (1 tbsp)
- Seasoning:
- Salt (to taste)
- Pepper (to taste)
Step-by-Step Instructions 5
1. In a large bowl, combine the fresh spinach and juicy berries.
2. Add the toasted pecans on top.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately as a refreshing side dish.
Serving Suggestions Spinach Summer Salad
- Serve alongside grilled chicken or salmon for a light dinner.
- Pair with crusty bread and a chilled white wine for an easy summer meal.
- Add crumbled goat cheese and a drizzle of honey for extra richness.
- For a veggie-forward plate, serve with asparagus and cherry tomato salad.
- Plate in a shallow bowl to show off the berries and pecans.
Tips for Success Spinach Summer Salad
- Dry the spinach thoroughly to help the dressing cling and prevent sogginess.
- Toast pecans briefly in a dry skillet until fragrant for best crunch.
- Dress just before serving to keep greens crisp; store components separately if prepping ahead.
- Taste and adjust salt and pepper after tossing so flavors balance.
- If prepping ahead, follow similar make-ahead steps used in a hearty salad like asparagus and new potato salad for storage tips.
Variations
Here are a few easy ways to change it up:
- Add sliced grilled chicken or canned chickpeas for extra protein.
- Swap pecans for toasted almonds or walnuts for a different crunch.
- Mix in diced apple and shredded broccoli for a heartier bite like our apple broccoli salad.
- Make it dairy-free by skipping any cheese and focusing on the nuts for richness.
Follow us on Pinterest for more cozy ideas.
Servings: 4 servings
Calories: 250kcal
Ingredients
Greens
- 6 cups Fresh spinach, washed and dried
Fruit
- 1-2 cups Juicy berries (strawberries or blueberries)
Nuts
- 3/4 cup Toasted pecans
Dressing
- 3 tbsp Olive oil
- 1 tbsp Balsamic vinegar
Seasoning
- Salt (to taste)
- Pepper (to taste)
Instructions
Preparation
- In a large bowl, combine the fresh spinach and juicy berries.
- Add the toasted pecans on top.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately as a refreshing side dish.
Notes
Dry the spinach thoroughly to help the dressing cling and prevent sogginess. Toast pecans briefly for the best crunch. Dress just before serving to keep greens crisp; store components separately if prepping ahead. Adjust salt and pepper to taste after tossing.
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 15g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Sodium: 150mg | Fiber: 4g | Sugar: 5g
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