I’m sharing my Berry Salad with blueberries, raspberries, toasted pecans and mandarin oranges, finished with a balsamic dressing and ready in under 30 minutes as a striking addition to any table.

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I love how a bowl of baby spinach can go from simple to showstopping with just a few bright additions. One night I tossed in toasted pecans and the crunch changed everything, people actually asked what I did different.

This Berry Spinach Salad feels fancy but it takes less than half an hour and the colors are kind of addictive, you wont believe how it lights up a plate. If you want a quick winner for guests I tag it under Balsamic Dressing Recipe because that tang is the secret, but I still mess with it every time.

Ingredients

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Baby spinach: Leafy greens high in iron and vitamin K, fiber, very low calorie, mild.
Blueberries: Sweet and tart antioxidant rich, vitamin C and fiber, add juicy bursts.
Raspberries: Delicate tangy flavor, loaded with fiber and vitamin C, it’s slightly tart.
Mandarin oranges: Bright citrus sweetness vitamin C, natural sugars, adds fresh juicy zip.
Pecans: Crunchy rich in healthy fats and protein, add buttery texture and depth.
Balsamic vinegar: Sweet tangy dressing base, low calories, boosts flavor with pleasant acidity.
Extra virgin olive oil: Heart healthy monounsaturated fats, silky mouthfeel, helps carry dressing flavors.

Ingredient Quantities

6 cups baby spinach (loosely packed)

1 cup fresh blueberries

1 cup fresh raspberries

1 cup mandarin orange segments (fresh or canned)

1/2 cup pecans, toasted and roughly chopped

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

How to Make this

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1. Rinse and dry 6 cups baby spinach, 1 cup blueberries and 1 cup raspberries; drain 1 cup mandarin segments well if using canned, pat dry with paper towel.

2. Roughly chop 1/2 cup pecans and toast them in a dry skillet over medium heat, stirring constantly for 3 to 4 minutes until fragrant and lightly browned; watch closely so they dont burn. Let cool.

3. In a small jar or bowl combine 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper.

4. Close the jar and shake vigorously for about 15 seconds or whisk the mixture until it emulsifies and looks slightly thickened. Taste and add a pinch more salt or a bit more honey if it needs brightness or sweetness.

5. Place the spinach in a large salad bowl and toss gently to loosen the leaves so dressing coats evenly.

6. Add the blueberries, raspberries and mandarin segments to the bowl; reserve a few berries and orange segments for garnish if you want a prettier plate.

7. Drizzle about half the dressing over the salad and toss lightly with salad tongs or your hands so berries dont get crushed; add more dressing to taste. Dont overdress it.

8. Sprinkle the toasted chopped pecans over the top and give the salad one final gentle toss to distribute nuts and fruit.

9. Transfer to a serving platter, scatter the reserved berries and mandarin segments on top for color, and serve immediately. Salad is best eaten within 30 minutes so the berries stay fresh and the spinach doesnt wilt.

Equipment Needed

1. Large salad bowl, for tossing the spinach
2. Salad tongs or clean hands, so you dont crush the berries
3. Small jar with tight lid or small bowl + whisk, to mix and shake the dressing
4. Measuring spoons and a tablespoon measure, for oil, vinegar and mustard
5. Dry skillet or frying pan, to toast pecans on the stove
6. Cutting board and chef’s knife, to roughly chop the nuts
7. Colander or salad spinner, to rinse and drain spinach and berries
8. Paper towels and a serving platter, to pat fruit dry and plate the salad

FAQ

Can I use frozen berries instead of fresh? You can, but frozen berries release extra juice when they thaw so the salad gets soggy. If you use them, thaw in a colander and pat dry really well before adding, or fold them in last minute.

How do I keep the spinach and berries from getting soggy? Dress the salad right before serving, and only toss what you will eat. Pat berries dry, drain canned mandarins well, and store dressing separately in the fridge until ready.

Can I make the dressing ahead of time? Yes, the balsamic dressing holds well in the fridge for up to 5 days. Whisk or shake it again before using because the oil will separate a bit.

Any good swaps for pecans if someone has a nut allergy? Try pumpkin seeds or toasted sunflower seeds for crunch, or use crispy chickpeas for a nut free option with protein.

How should I toast the pecans quickly? Toast pecans in a dry skillet over medium heat for 4 to 6 minutes, shaking the pan often, until fragrant and slightly darker. Let them cool before chopping so they don't steam and get soft.

Is there a way to make this salad more filling? Add sliced grilled chicken, cooked quinoa, or crumbled feta or goat cheese. Any of those will make it a fuller meal without messing with the bright flavors.

Berry Spinach Salad With Blueberries, Raspberries, Pecans, Mandarin Oranges, And Balsamic Dressing Recipe Substitutions and Variations

Baby spinach: swap with baby arugula, mixed baby greens, or thinly sliced massaged kale, gives a peppery or sturdier bite.
Blueberries or raspberries: use halved strawberries, blackberries, or pomegranate arils, they bring similar sweet-tart juiciness.
Mandarin orange segments: substitute canned pineapple (drained), fresh orange supremes, or grapefruit segments, just adjust the sweetness if it’s too tart.
Pecans: replace with toasted walnuts, sliced almonds, or pepitas (pumpkin seeds), to keep the crunch and rich flavor.

Pro Tips

1. Dry the greens and fruit really well before you dress it, wet berries make everything soggy fast; a salad spinner or patting with paper towels works great and chilling the fruit for 10 minutes helps them stay firm.

2. Watch the pecans closely when toasting, they go from perfect to burnt in seconds, and take them off the heat a tad early since residual heat keeps cooking them; chop unevenly for texture so some bites are crunchy and some are almost buttery.

3. Make the vinaigrette in a jar and shake it, its way easier to emulsify and you can taste and tweak fast—if it needs mellowing add a little extra oil or a pinch more sweetener, if its flat a tiny splash more vinegar brightens it up.

4. Toss at the last possible minute and very gently, use your hands or tongs so berries dont get crushed; keep extra dressing and nuts on the side so people can add more and the salad stays freshest when served.

Berry Spinach Salad With Blueberries, Raspberries, Pecans, Mandarin Oranges, And Balsamic Dressing Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I’m sharing my Berry Salad with blueberries, raspberries, toasted pecans and mandarin oranges, finished with a balsamic dressing and ready in under 30 minutes as a striking addition to any table.

Servings

servings

Calories

259

kcal

Equipment: 1. Large salad bowl, for tossing the spinach
2. Salad tongs or clean hands, so you dont crush the berries
3. Small jar with tight lid or small bowl + whisk, to mix and shake the dressing
4. Measuring spoons and a tablespoon measure, for oil, vinegar and mustard
5. Dry skillet or frying pan, to toast pecans on the stove
6. Cutting board and chef’s knife, to roughly chop the nuts
7. Colander or salad spinner, to rinse and drain spinach and berries
8. Paper towels and a serving platter, to pat fruit dry and plate the salad

Ingredients

6 cups baby spinach (loosely packed)
1 cup fresh blueberries
1 cup fresh raspberries
1 cup mandarin orange segments (fresh or canned)
1/2 cup pecans, toasted and roughly chopped
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Directions

Rinse and dry 6 cups baby spinach, 1 cup blueberries and 1 cup raspberries; drain 1 cup mandarin segments well if using canned, pat dry with paper towel.
Roughly chop 1/2 cup pecans and toast them in a dry skillet over medium heat, stirring constantly for 3 to 4 minutes until fragrant and lightly browned; watch closely so they dont burn. Let cool.
In a small jar or bowl combine 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper.
Close the jar and shake vigorously for about 15 seconds or whisk the mixture until it emulsifies and looks slightly thickened. Taste and add a pinch more salt or a bit more honey if it needs brightness or sweetness.
Place the spinach in a large salad bowl and toss gently to loosen the leaves so dressing coats evenly.
Add the blueberries, raspberries and mandarin segments to the bowl; reserve a few berries and orange segments for garnish if you want a prettier plate.
Drizzle about half the dressing over the salad and toss lightly with salad tongs or your hands so berries dont get crushed; add more dressing to taste. Dont overdress it.
Sprinkle the toasted chopped pecans over the top and give the salad one final gentle toss to distribute nuts and fruit.
Transfer to a serving platter, scatter the reserved berries and mandarin segments on top for color, and serve immediately. Salad is best eaten within 30 minutes so the berries stay fresh and the spinach doesnt wilt.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.