I’m feeling inspired by fresh fruit with savory flavors and decided to share a recipe I’ve been making for over a decade. This Berry Pecan Arugula and Spinach Salad is timeless, festive, fresh, beautiful, & has a place on my table no matter the season! It’s really quite simplistic, made with arugula and spinach, fresh berries, apples, pecans, onion, avocado, and goat or feta cheese. It will remain my signature salad and is a hit every time.
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Simplicity In a Salad
Sometimes, all you want is a no mess, healthy dinner—I’m here to help. This recipe takes a total of 15 minutes and is one of the most flavorful and nutrient dense salads I make.
Ingredients for the Berry Pecan Arugula & Spinach Salad
- 4 Cups Spinach
- 2 Cups Arugula
- 1 Honey Crisp Apple chopped
- 2 Cups Fresh Strawberries chopped
- 1 Cup Blueberries
- 1 Cup Pecans chopped & roasted
- 1 Cucumber chopped
- 1 Red Onion
- 1 Avocado sliced
- ½ Cup Goat Cheese or Feta Cheese
- Balsamic Glaze or Vinaigrette
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How to Make this Berry Pecan Salad in 15 Minutes
I begin this recipe with the toasted pecans. Put a cup of pecan halves in a small pan on low heat over the stove. Let them toast about 10-15 minutes while you make the rest of the recipe. Stir them every 3-5 minutes to be sure they’re evenly toasted and don’t burn.
If you’d prefer candied pecans—this is my favorite candied pecans recipe. They’re sweetened with maple syrup and are a decadent treat.
While the pecans toast—wash all of the fresh produce and start chopping. Cut the apple, strawberries, cucumber, red onion, and avocado into small pieces (or the size you desire). I typically like my salad toppings to be smaller in size, about ½-1 inch cubes. Once you’ve chopped everything, take the pecans off the stove.
Next, you’ll assemble the salad. Get out the bowl you plan on serving the salad in. If you don’t have a large wooden salad bowl—this is one of my favorite things to serve big salads in & makes everything look more beautiful on the table!
Add the spinach and arugula. Next, you’ll add the apples, strawberries, blueberries, cucumber, red onion, avocado, and pecans over the greens. Last but not least, sprinkle either goat or feta cheese on top, & finish with a drizzle of balsamic glaze or vinaigrette.
The most heavenly salad you’ll ever taste!
Check out the recipe video on Instagram!
My Favorite Proteins to Add
When I make this salad, I’ll typically pair it with some kind of protein to make it a full and balanced meal. This Berry Pecan Arugula and Spinach Salad pairs beautifully with most proteins, although my all time favorite pairing is salmon. My Baked Lemon Parsley Salmon is simple and perfect. I know fish isn’t everyone’s favorite, so I have a few more suggestions!
If you’re looking for another meat protein—you can’t go wrong with a good Balsamic Marinated Steak, or Lemon Garlic Chicken.
Some vegan proteins I like to add are Crispy Tofu or Chickpeas that are seasoned and toasted!
I linked all of my favorite recipes for these proteins above! Enjoy!
Frequently Asked Questions
Arugula has a distinct flavor, and it’s one of my favorite greens to use in a salad with fruit. Some of my favorite flavors with arugula include citrus fruits, berries, apples, pears, figs, creamy & tangy cheeses, nuts & seeds, & any balsamic, light vinaigrette, or olive oil. It pairs really well with many proteins—bacon, steak, chicken and fish.
Yes! You can definitely use arugula instead of spinach & arugula. Whatever greens are your favorite would work in this Berry Pecan Arugula and Spinach Salad.
I like to use balsamic glaze, balsamic vinaigrette, or a raspberry vinaigrette on this salad. I like to find brands without added sugar.
If you plan on enjoying this salad in more than one sitting, it tastes best if certain ingredients are stored separately. I’d suggest storing the nuts, avocado, and cheese separately to be added on each serving.
More Fun Ingredients & Alternatives
I absolutely love this recipe, but I know it’s fun to get creative and make recipes your own. I’m going to give you a few ideas for fun additional ingredients and alternatives!
Nut free: This recipe can easily be made nut free by omitting the pecans. If you’re looking for a pecan replacement, try adding seeds like sunflower or hemp seeds!
Dairy free: Another easy fix! To make this recipe dairy free, simply omit the cheese. I’ve used vegan feta on this recipe before and it has a really nice taste.
Proteins: This salad has unlimited potential when it comes to proteins to add! I mentioned this above, but it’s such a great salad to pair with almost any protein. Salmon is my favorite, but it also goes wonderfully with bacon, chicken, and steak. You can’t go wrong!
Additional Ingredients: While I added my favorite combo of fruits and veggies feel free to add your own twist on this Berry Pecan Arugula and Spinach Salad. Spice it up with more/different veggies and fruits that better fit your taste preference. Another fun thing to add is dried fruit! I love dried figs, pears, golden raisins, or craisins on this salad.
Enjoy the Berry Pecan Arugula and Spinach Salad
Enjoy this festive and beautiful salad! It’s truly perfect for any season or event & my go-to side salad with so many meals. If you end up making this Berry Pecan Arugula and Spinach Salad, tag me on Instagram—I love to see what you create!
Berry Pecan Arugula and Spinach Salad
Ingredients
- 4 Cups Spinach
- 2 Cups Arugula
- 1 Honey Crisp Apple chopped
- 2 Cups Fresh Strawberries chopped
- 1 Cup Blueberries
- 1 Cup Pecans chopped & roasted
- 1 Cucumber chopped
- 1 Red Onion
- 1 Avocado sliced
- ½ Cup Goat Cheese or Feta Cheese
- Balsamic Glaze or Vinaigrette
Instructions
- I begin this recipe with the toasted pecans. Put a cup of pecan halves in a pan on low heat over the stove. Let them toast about 10-15 minutes while you make the rest of the recipe. Stir them every 3-5 minutes to be sure they’re evenly toasted and not burnt.
- While the pecans toast—wash all of the fresh produce and start chopping. Cut the apple, strawberries, cucumber, red onion, and avocado into small pieces (or the size you desire). I typically like my salad toppings to be smaller in size, about ½-1 inch cubes. Once you’ve chopped everything, take the pecans off the stove.
- Next, you’ll assemble the salad. Get out the bowl you plan on serving the salad in. Add the spinach and arugula. Next, you’ll add the apples, strawberries, blueberries, cucumber, red onion, avocado, and pecans over the greens. Last but not least, sprinkle either goat or feta cheese on top. And finish with a drizzle of balsamic glaze or vinaigrette.
Nutrition
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Jacob says
Delicious! We made this for a dinner party last week and it was the biggest hit.