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Spinach Berry Salad

My mother shared this recipe with me because of my passion for light dishes. Delicious and colorful, it is as pleasing to the eye as it is to the palate. It wins me compliments whenever I serve it. —Lisa Lorenzo of Willoughby, Ohio
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    4 servings


  • 4 cups packed torn fresh spinach
  • 1 cup sliced fresh strawberries
  • 1 cup fresh or frozen blueberries
  • 1 small sweet onion, sliced
  • 1/4 cup chopped pecans, toasted
  • 2 tablespoons white wine vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • In a large salad bowl, toss together the spinach, strawberries, blueberries, onion and pecans. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.
Nutrition Facts
1-1/2 cups: 141 calories, 6g fat (1g saturated fat), 0 cholesterol, 250mg sodium, 22g carbohydrate (0 sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fruit, 1 fat.

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Average Rating:
  • rllewis7
    May 26, 2014

    A very sweet and refreshing salad. I added chopped chicken for added protein to make this a main dish and used a raspberry vinaigrette for extra berry flavor!

  • Fingland35
    Aug 23, 2010

    The salad was very good! I thought the dressing was good, maybe a little too much curry powder. My family didn't like the strong taste of the dressing. Good overall!