I grabbed some beautiful and sweet blackberries and strawberries from the store and decided to use some of them in a salad. There was some leftover quinoa so I added that, along with some toasted pecans, and feta cheese to some baby spinach and the berries. I made a simple vinaigrette using white balsamic vinegar and fresh basil. This lovely salad was light, healthy, delicious, and I really loved the flavors and textures. My daughter wasn’t a fan of the quinoa but the rest of us loved it.
How to Make a Berry Quinoa Spinach Salad with White Balsamic Basil Vinaigrette
Combine the vegetable oil, olive oil, white balsamic vinegar, basil, sugar, sea salt, and freshly cracked pepper, to taste, together in a container. Whisk until well combined. Set aside to allow flavors to mingle.
Cook quinoa, per instructions. Set aside to cool to room temperature.
Place the baby spinach and mixed greens into a large salad bowl. Add the blackberries, strawberries, feta cheese, cooled quinoa, and toasted pecans to the top. Season with sea salt and freshly cracked pepper then drizzle with the white balsamic basil vinaigrette, to taste. Toss to coat evenly. Serve immediately. Enjoy.
Berry Quinoa Spinach Salad with White Balsamic Basil Vinaigrette
- White Balsamic Basil Vinaigrette:
- 3 tbsp vegetable oil
- 1 tbsp olive oil
- 2 tbsp white balsamic vinegar
- 2 tsp fresh basil chopped finely
- 1 tsp sugar
- Sea salt and freshly cracked pepper to taste
- 1/2 cup prepared quinoa cooled to room temperature
- 3 cups of baby spinach
- 1 cup of mixed greens
- Handful of strawberries halved
- Handful of blackberries
- 2 tbsp toasted pecans
- 1-2 tbsp feta
- Cook quinoa, per instructions. Set aside to cool to room temperature.