Strawberry Spring Salad with Feta, Blueberries, and Balsamic Drizzle
Have you ever had the perfect strawberries and blueberries in peak season? They’re perfectly sweet and the best in a salad with feta and balsamic vinegar.
This strawberry spring salad with blueberries, pecans, feta, and balsamic glaze is one of my favorite things to make once fresh berries start showing up. I’ve been making this salad for years, and I always look forward to it once spring rolls around.
Why I Love This Spring Strawberry Salad
It’s sweet from the strawberries and blueberries, a little salty from the feta, and I love the crunch from the toasted pecans. The sweetness from the berries, the tartness from the balsamic, the creaminess of the feta, and the crunch of the pecans—it all comes together in the best way.
I toss the greens in balsamic vinaigrette to coat everything, then add a little drizzle of balsamic glaze over the top right before serving. It’s a simple salad, but it always looks so pretty and feels like something special—even if I’m just making lunch at home.
Ingredient Tip
Use locally grown or organic fruit whenever you can. It makes a big difference in flavor and texture.
Prep First!
- Wash and dry the greens, strawberries, and blueberries (use local or organic).
- Slice the strawberries just before serving.
- Crumble the feta from a block.
- Toast the pecans if raw, then cool completely before adding to the salad.
- Finely chop a small handful of fresh parsley.
What You’ll Need (With Substitutions)
For the Salad:
- Local or organic spring mix (or swap for baby spinach or arugula)
- Local or organic strawberries (sliced)
- Local or organic blueberries
- Sheep’s milk feta (block, crumbled by hand) if you're not a fan of sheep's milk feta, go with a cow milk feta
- Raw pecans (toasted)
- Fresh parsley (chopped)
For the Vinaigrette:
- Balsamic vinegar
- Olive oil
- Fresh lemon juice
- Dried oregano
- Salt
For Finishing:
- Balsamic glaze (for drizzling)
- Optional: fresh lime wedges for serving
Ingredient Tip
Use block feta and crumble it yourself. It’s creamier and tastes way better than the pre-crumbled kind.
How to Make This Strawberry Spring Salad
Step 1: Toast the Pecans
Place the pecans in a dry skillet over medium heat. Stir often and toast for about 4 to 5 minutes, just until they smell nutty and look slightly darker. Keep an eye on them—they can burn fast. Remove from heat and cool.
Step 2: Make the Vinaigrette
In a small bowl, whisk together balsamic vinegar, olive oil, lemon juice, a pinch of dried oregano, and a pinch of salt. It should look smooth and glossy.
Step 3: Toss the Greens
In a large bowl, toss the spring greens and chopped parsley with the vinaigrette until lightly coated.
Step 4: Add the Toppings
Layer the sliced strawberries and blueberries on top. Scatter the cooled toasted pecans and crumbled feta evenly over the salad.
Step 5: Finish with Balsamic Glaze
Right before serving, drizzle balsamic glaze over the top. You don’t need much—just enough to give it shine and a touch of sweetness.
What to Serve With This
- Peruvian-style chicken
- Mini chicken quesadillas
- Cornflake crusted chicken
- Creamy cilantro lime pasta salad
If You Like This Then You’ll Love
- Cucumber feta salad with lemon vinaigrette
- Bruschetta pasta salad
- Pickle pico de gallo pasta salad
I love hearing what you're making. Let me know if you try this strawberry spring salad or if you added your own twist—I’d love to hear what you paired it with!
Strawberry Spring Salad with Feta, Blueberries, and Balsamic Drizzle
Ingredients
Equipment
Method
- Prep: Wash and dry the greens, strawberries, and blueberries; slice the strawberries; crumble the feta from a block.
- In a dry skillet over medium heat, toast the pecans for 4–5 minutes, stirring constantly until lightly golden and fragrant; remove from heat and let cool.
- In a small bowl, whisk together balsamic vinegar, olive oil, lemon juice, dried oregano, and salt until smooth.
- In a large salad bowl, add the spring greens and drizzle with the vinaigrette; toss gently until coated.
- Top the greens with sliced strawberries, blueberries, toasted pecans, and crumbled feta.
- Drizzle balsamic glaze over the top just before serving.
- Serve immediately with optional lime wedges.
