Brighten your Thanksgiving table with this colorful and nutritious salad! The vibrant mix of spinach, berries, mandarin oranges, and pecans offers a delicious contrast of textures and flavors, while the creamy feta cheese and sweet-tangy honey-balsamic dressing bring everything together. Whether served as a side or a light main course, this salad is a crowd-pleaser.
Ingredients
For the Salad:
- 4 cups fresh baby spinach
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/2 cup mandarin orange segments (fresh or canned, drained)
- 1/4 cup pecans (toasted)
- 1/4 cup feta cheese (crumbled)
For the Honey-Balsamic Dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Preparation
1: Prepare the Dressing
- Combine balsamic vinegar, honey, and olive oil in a small mixing bowl.
- Whisk the mixture until it becomes smooth and well blended.
- Season with salt and black pepper to taste, adjusting the honey or vinegar to achieve your preferred balance of sweetness and tanginess.
2: Toast the Pecans
- Heat a small skillet over medium heat.
- Add the pecans to the skillet and toast them for 3-4 minutes, stirring occasionally.
- Remove from the heat once the pecans are fragrant and slightly golden. Let them cool.
3: Assemble the Salad
- Spread the baby spinach evenly in a large salad bowl as the base.
- Arrange the blueberries, raspberries, and mandarin orange segments over the spinach.
- Sprinkle the toasted pecans and crumbled feta cheese on top for added crunch and creaminess.
4: Add the Dressing
- Drizzle the honey-balsamic dressing evenly over the salad.
- Gently toss the ingredients to ensure they are well coated with the dressing.
Variations
- Protein Boost: Add grilled chicken, turkey slices, or shrimp for a more filling salad.
- Nut Substitution: Swap pecans with walnuts, almonds, or candied nuts for a different crunch.
- Vegan Option: Replace feta with a vegan cheese alternative and use maple syrup instead of honey in the dressing.
- Seasonal Touch: Incorporate pomegranate seeds or dried cranberries for an extra festive flavor.
Cooking Notes
- Freshness Matters: Opt for fresh spinach and ripe berries for the best flavor and texture.
- Dress at the Last Moment: To avoid wilting, drizzle the dressing over the salad just before serving.
- Storage Tips: If preparing ahead, keep the dressing and salad components separate until ready to serve.
Serving Suggestions
- Serve this salad as a vibrant side dish alongside roasted turkey, ham, or other Thanksgiving favorites.
- Pair with a warm, crusty bread or a bowl of creamy butternut squash soup for a balanced meal.
- Arrange the salad on individual plates for an elegant presentation at formal gatherings.
Tips
- Toasting the pecans enhances their flavor and adds a delightful crunch.
- Adjust the dressing to suit your taste preferences—experiment with more honey for sweetness or balsamic for tang.
- Use a salad spinner to dry the spinach thoroughly; excess moisture can dilute the dressing.
Prep Time:
10 minutes
Cooking Time:
5 minutes
Total Time:
15 minutes
Nutritional Information (Per Serving)
- Calories: 170
- Protein: 3 g
- Sodium: 120 mg
FAQs
1. Can I make the salad ahead of time?
Yes! Prepare the ingredients in advance but store the dressing separately. Toss everything together just before serving for optimal freshness.
2. What other greens can I use instead of spinach?
You can substitute spinach with mixed greens, arugula, or kale for a different flavor profile.
3. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible.
4. Can I use a store-bought dressing?
Absolutely! While the homemade honey-balsamic dressing enhances the flavors, a good-quality store-bought vinaigrette can be a time-saving alternative.
Conclusion
This Thanksgiving Salad with spinach, berries, mandarin oranges, pecans, feta, and honey-balsamic dressing is a feast for the eyes and palate. Its vibrant colors and balanced flavors make it a standout addition to any holiday spread. Whether you’re looking to impress guests or add a refreshing element to your meal, this salad is a simple yet sophisticated choice. Enjoy every bite of this nutritious and festive dish!
Print
Thanksgiving Salad with Spinach, Blueberries, Raspberries, Mandarin Oranges, Pecans, Feta, and Honey-Balsamic Dressing
- Total Time: 15 minutes
Ingredients
For the Salad:
- 4 cups fresh baby spinach
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/2 cup mandarin orange segments (fresh or canned, drained)
- 1/4 cup pecans (toasted)
- 1/4 cup feta cheese (crumbled)
For the Honey-Balsamic Dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Instructions
Step 1: Prepare the Dressing
- Combine balsamic vinegar, honey, and olive oil in a small mixing bowl.
- Whisk the mixture until it becomes smooth and well blended.
- Season with salt and black pepper to taste, adjusting the honey or vinegar to achieve your preferred balance of sweetness and tanginess.
Step 2: Toast the Pecans
- Heat a small skillet over medium heat.
- Add the pecans to the skillet and toast them for 3-4 minutes, stirring occasionally.
- Remove from the heat once the pecans are fragrant and slightly golden. Let them cool.
Step 3: Assemble the Salad
- Spread the baby spinach evenly in a large salad bowl as the base.
- Arrange the blueberries, raspberries, and mandarin orange segments over the spinach.
- Sprinkle the toasted pecans and crumbled feta cheese on top for added crunch and creaminess.
Step 4: Add the Dressing
- Drizzle the honey-balsamic dressing evenly over the salad.
- Gently toss the ingredients to ensure they are well coated with the dressing.
Notes
- Freshness Matters: Opt for fresh spinach and ripe berries for the best flavor and texture.
- Dress at the Last Moment: To avoid wilting, drizzle the dressing over the salad just before serving.
- Storage Tips: If preparing ahead, keep the dressing and salad components separate until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 170
- Sodium: 120 mg
- Protein: 3 g