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Berry Quinoa Spinach Salad with White Balsamic Basil Vinaigrette

Prep Time10 mins
Servings: 4


  • 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
  • Salad:
  • 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


  • 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.