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–+ servings
A bowl of spinach salad topped with raspberries, candied pecans, and crumbled feta cheese, with pink raspberry vinaigrette drizzled on top and extra dressing in a small cup nearby.
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Spinach Salad with Feta and Candied Pecans

A bistro-worthy spinach salad with creamy feta, candied pecans, and a fresh raspberry vinaigrette that comes together in 15 minutes.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, dinner, lunch
Cuisine: American, Greek, Mediterranean
Keyword: 4th of July, easy, fresh, healthy, light, Memorial Day, quick, salad, summer, vegetarian
Servings: 4 people
Author: Marissa Stevens

Ingredients

For the Dressing:

  • 2 tablespoons red wine vinegar
  • 1/2 small shallot coarsely chopped
  • 1/2 cup fresh raspberries (plus more for serving; below)
  • 2 teaspoons raspberry preserves
  • 1 teaspoon honey
  • 3 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper to taste

For the Salad:

  • 5 ounces baby spinach
  • 1/2 cup candied pecans coarsely chopped
  • 2 ounces crumbled feta cheese or goat cheese
  • 1/2 cup fresh raspberries

Instructions

To Make the Dressing:

  • Combine red wine vinegar, shallot, raspberries, raspberry preserves, and honey in a blender pitcher; blend until smooth.
  • With the blender running, slowly stream in the olive oil and blend until the dressing emulsifies. Season to taste with salt and pepper, then pour it through a fine-mesh sieve into a small pitcher, pressing with the back of a spoon to catch the seeds. (see recipe note #1)

For the Salad:

  • Add the spinach to a large salad bowl and lightly drizzle with dressing, just enough to coat (see recipe note #2). Toss gently to dress the leaves without bruising.
  • Add a touch more dressing if needed, then scatter the candied pecans, cheese, and raspberries over the top. Serve right away.

Notes

  1. If you don't mind seeds, you can skip the step of straining them out.
  2. Tossing the spinach by itself first keeps the toppings from sinking to the bottom. Start with a light coat of dressing; you can always add more once everything is assembled.
  3. The recipe makes about ¾ cup dressing, so you may have extra. Refrigerate leftovers in an airtight container and use within one week.  

Nutrition

Calories: 240kcal | Carbohydrates: 14g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 247mg | Potassium: 246mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3388IU | Vitamin C: 14mg | Calcium: 121mg | Iron: 1mg

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