Summer Spinach Salad with Citrus Poppyseed Vinaigrette featuring perfectly ripe strawberries, blueberries, mandarin oranges, candied pecans, red onions, and tofu feta! A healthy, delicious, and colorful salad to make now that summer is finally here. This salad is the perfect addition to your next BBQ, picnic, or potluck!
Ingredients
- Spinach or any other greens of choice
- Strawberries
- Mandarin Oranges
- Blueberries
- Pecans – See recipe notes for quick 10-minute candied pecans
- Red onion
- Tofu Feta – Make this the night before or morning of
- Citrus Vinaigrette
Variations for this Spinach Salad with Citrus Poppyseed Dressing
This salad is super versatile! Try experimenting with other fruits like kiwi, blackberries, apples, craisins, or even mangos. Maybe even add some healthy fat by topping with sliced avocado. If you don’t have pecans, slivered almonds, walnuts, or sunflower seeds are a great alternative. A strawberry balsamic vinaigrette or blueberry dressing would be excellent swaps and add a sweet tartness to this pretty little salad.
Vegan Feta – The Best Part!
Vegan feta cheese that actually smells like feta, tastes like feta, and even crumbles like feta. This dairy-free cheese is great to have around as a delicious protein-packed topper for salads, veggies, pizza, or pasta. I like to store extra in the freezer, so it’s ready anytime!
More Recipes
Vegan BLT Summer Salad with Maple Mustard Dressing
Blueberry Lemon Cheesecake Smoothie Bowl
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this salad and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
Summer Spinach Salad with Tofu Feta and Citrus Poppyseed Dressing
Ingredients
- 16 Ounces Spinach
- 16 Ounces Strawberries Sliced
- 1 Pint Blueberries
- ½ Red Onion Sliced
- 14.5 Ounces Mandarin Oranges Drained
- 1 Cup Pecans (See notes for candied pecans)
- Store-Bought Vegan Feta or Tofu Feta
Citrus Poppyseed Dressing
- ⅔ Cup Citrus Juice + 1 teaspoon Zest Mix of orange, lemon, lime and/or grapefruit
- ⅓ Cup Extra Virgin Olive Oil
- ¼ Cup Champaign or White Wine Vinegar
- 2 tablespoon Maple Syrup
- 1 tablespoon Shallot Minced
- 2 teaspoon Poppy Seeds
- ¼ teaspoon Sea Salt
Instructions
- For the vinaigrette, add all ingredients and whisk to combine. It's best when made a few hours ahead of time to allow the flavors to combine.
- For the salad, start with spinach and then add all other ingredients. When ready to serve, add vinaigrette and toss to combine.
Notes
- 1 cup pecans
- 1 tablespoon vegan butter
- 2 tablespoon water
- 2 tablespoon coconut sugar
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- Preheat oven to 350°F
- Add butter and pecans to the pan over medium heat and roast for about 2-3 minutes
- Add water and sugar. Stir to dissolve and cook for another 2-3 minutes
- Remove from heat and add the vanilla and cinnamon. Stir to combine
- Spread pecans evenly on a baking sheet and bake for 5-7 minutes
- Remove from the oven and let cool to harden
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