Summer Spinach Salad

Craving a summer salad? I’m a huge fan of salads. I eat them year round, but in the summer, when the heat and humidity turn us into wilting zombies, they make the perfect dinner. Sound familiar? Then I have a delicious summer spinach salad for you to try. Filled with garden fresh ingredients, feta cheese, and spiced pecans you cannot go wrong with this iron packed bowl of goodness.

Sweet potatoesFeta
SpinachSpiced Pecans


Rinse 1/2 cup of fresh blueberries. Wash and spin dry 5 ounces spinach, about 2 cups of fresh leaves. Tear into bite-sized pieces. Peel and rinse 4 small sweet potatoes; cut into chunks. Potatoes take most of the summer to grow to full size, but that doesn’t mean you can’t eat them all season. Pulling a potato early does not change the composition.  Once the plant flowers you can dig them up. These early potatoes are smaller and have a thinner skin but taste the same.


Place the potatoes in a microwave safe bowl and cover with plastic wrap. If you have a potato setting on you microwave use it. Since the potatoes are chunked set it for 1 potato. You want the potatoes to be al denta.


In a large salad bowl add 1 cup of spinach, 1/2 cup sweet potato chunks, and 1/4 cup blueberries; toss to mix. Add 1/4 cup of plain feta cheese. For full flavor experience associated with this salad, do not add flavored feta. Sprinkle 1/4 cup chopped spiced pecans over the top. I like to use honey roasted to compliment the sweetness of the blueberries.

👩‍🍳TIP: To keep spinach longer, loosely roll a bunch up in paper towels, like a bouquet of flowers, and place it loosely in a plastic bag. I reuse those produce bags from the grocery store. Do no twist or seal the bag, but leave it open to allow air movement. This will keep the spinach an extra week.


Serve it with maple vinaigrette.  In a small bowl whisk 1/4 cup apple cider vinegar, 1/4 cup olive oil, 2 tablespoons maple syrup, 1½ tablespoons Dijon mustard, a squeeze of fresh lemon juice, and salt and pepper, to taste. I love adding Dijon for the extra kick it adds. If you don’t want that kick or don’t like Dijon go ahead and remove it.

Always serve dressing on the side as everyone has their own salad preference. My husband drowns his and I only like a small amount mixed in.

This is the only dressing you should use for this salad, in my opinion. That is because it is the perfect complement to the spinach and sweet potatoes. The apple cider takes the bitter out of fresh spinach and maple with sweet potato, always!

Dig in!

Summer Spinach Salad
Prep Time
10 mins
Cook Time
5 mins
Course: Salad
Cuisine: Farm-to-Table
Keyword: Salads
Servings: 2
Author: Ella @
  • 2 cups fresh spinach, torn into bite-sized pieces
  • 4 small sweet potatoes, chunked
  • 1/2 cup fresh blueberries
  • 1/4 cup plain feta cheese
  • 1/4 cup spiced pecans, chopped
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • tablespoons Dijon mustard
  • Squeeze of fresh lemon juice
  • Salt and pepper, to taste
  1. Divide the salad ingredients between two large salad bowls and toss until combined.
  2. In a small bowl, whisk the vinaigrette ingredients.

Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

16 thoughts

  1. There is nothing like a fresh salad this time of year. And spinach happens to be my favorite salad. You filled in the blanks with all things yum . . and you didn’t forget the crunch!

    Home. Run!

    1. You and your clever wordplay. Thank you! Spinach, huh. I like them all! Couln’t pick just one if I had to.

      1. I’ve always been a Spinach fan, from the time I was knee high to a grasshopper. When most kids were complaining about their greens and Spinach and livers for dinner, I was all about it!

        1. I can relate. I loved brussel sprouts since forever and begged for broccoli almost every day. Eat grapenuts for breakfast. I was like a 70 10-year-old.

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