Name: Blueberry Pecan Feta Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: American
Ingredients: 3 cups baby spinach; ½ cup blueberries; ¼ cup toasted pecans; 2 tablespoons feta cheese; 3 oz. shredded rotisserie chicken, optional; 2 tablespoons extra virgin olive oil; 1 tablespoon apple cider vinegar; 2 teaspoons lemon juice, freshly squeezed; 1 tablespoon honey; ¼ cup blueberries; Salt and pepper, to taste

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Enjoy the fruits of the season with this delightfully delicious Blueberry Pecan Feta Salad. Tossed in a homemade Blueberry Vinaigrette, this bright salad works beautifully as a starter or an entree. A spring and summertime favorite, Blueberry Pecan Feta Salad is also perfect for entertaining because it adds such beautiful brightness to a meal.

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The day I decided this salad sounded delicious was a day my daughter wanted to do nothing but be held and rocked and shushed. In my arms. And while I normally indulge her because she’s not going to be this little forever or want to be in her mother’s arms when she gets older… I was getting hungry. Really hungry.

Lunch hadn’t been made, and I had a few ingredients in the fridge that I thought would work well together. And as I was plotting out this salad in my mind — I knew it was going to be wonderful, so of course I also needed to photograph it — I decided it was time to use a wrap one of our friends gifted us with when I was pregnant.

I nodded to myself as I wrapped the fabric around my body, making a spot for Lady Baby to rest against me. I’d simply drop her in the wrap, she’d be happy because she was being held and I could do things, including making my lunch and photographing it before devouring it.

This was going to be good!

I was SO PROUD of myself. I even sent photos to my mom, sister and husband, announcing my daughter and I were working together in the kitchen.

You know what they say?

Pride cometh before the fall.

I should have known not to fall into that trap… but I was just so impressed and excited that Lady Baby and I were in the kitchen together and being productive that I didn’t really think about it.

I made the salad and the dressing, set out the props and my lighting equipment, then began to photograph. It was going well… until Lady Baby reared her head back suddenly, then lurched forward, smacking into my chest violently… and then puked DOWN MY SHIRT.

I don’t know if any of y’all have had the pleasure of feeling spit up ooze down your shirt, but let me tell you that it’s not the most pleasant thing.

In fact, I’ll go out on a limb and say that spit up down the shirt is one of the more unpleasant things about parenthood. And it, unfortunately, happens quite often in our home.

So the shoot was immediately cancelled. I just set down my equipment and walked away.

I lifted Lady Baby out of the wrap and placed in her bouncer, which she was not happy about. And I cleaned myself up as I sat down next to her, bouncing her until she fell asleep.

Once she was sleeping, I realized:

I still hadn’t eaten.
All my food and props were still out.
I would have to do something with them… so I might as well snap the finishing shots of the salads and call it a day.

I’m stubborn, you see, and I would be damned if I didn’t get some good photos of the salad. Because I knew it would be perfect for this here blog and I was going to eat it, even though it was already 3:30 p.m.

Lo and behold, it was all kinds of delicious when I finally got around to consuming the salad. The blueberry vinaigrette coats the spinach and adds a delightful tang to balance out the sweetness of the fresh blueberries in the salad. The feta adds some salt. And the toasted pecans add that crunch I adore in salads.

It’s a winner, that’s for sure, and y’all better believe we’ll be eating more of this salad as blueberry season continues. It works both as an entree or a side salad, so either way, you’re set! And it would make an awesome salad to serve at entertaining event because holy cow, this blueberry goodness is G-O-O-D.

Blueberry Pecan Feta Salad Essentials

Tips and Tricks for Making the BEST Blueberry Pecan Feta Salad

Make sure your fresh blueberries are ripe and SWEET. (If you’ve got more sour blueberries, the salad and its vinaigrette might be less-than-pleasing.)
Cook the chicken in advance or purchase a rotisserie chicken from the grocery store and shred it. Store in the fridge until it’s time to make the salad.
Toast the pecans in advance.
After you’ve got your ingredients together, make the salad dressing. If it’s not sweet enough to your taste, add a little more honey to balance it out.
Don’t pour the salad dressing on top of the salad ingredients until it’s time to serve!

Other Spring and Summer Salad We Love

Just interested in this Blueberry Pecan Feta Salad?

Here’s how you make it:

2 servings

Blueberry Pecan Feta Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

Salad

3 cups baby spinach
½ cup blueberries
¼ cup toasted pecans
2 tablespoons feta cheese
3 oz. shredded rotisserie chicken, optional

Blueberry Vinaigrette

2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons lemon juice, freshly squeezed
1 tablespoon honey
¼ cup blueberries
Salt and pepper, to taste

Instructions

Make the Vinaigrette

In the blender, combine the olive oil, vinegar, lemon juice, honey and blueberries, blending until smooth.
Add the salt and pepper to taste, then set aside.

Make the Salad

In a large mixing bowl, combine the spinach, blueberries, pecans, feta and chicken.
Pour the vinaigrette over the ingredients and toss until all ingredients are coated.
Serve immediately, and enjoy!

Blueberry Pecan Feta Salad

Blueberry Pecan Feta Salad Essentials

Tips and Tricks for Making the BEST Blueberry Pecan Feta Salad

Other Spring and Summer Salad We Love