This tasty Strawberry Blueberry Spinach Salad is delicious, topped with seasonal berries and a bit of Gorgonzola. It’s perfect for lunch or dinner!
This salad is without a doubt one of my very favorite salad recipes of ALL TIME. Around this time of year here in FL, we start to see our seasonal local strawberries in the markets and stores. Although the local blueberries won’t be available until later in the Spring, I always find myself making tons of versions of this salad once I see local strawberries on the stands. My love for strawberries, blueberries, and spinach probably started with my mom. She used to make all kinds of versions of this recipe, too. And now, I love eating this salad as is, or even adding grilled shrimp or chicken to it as well. Depending on your taste, you can enjoy this as a simple lunch salad or side salad, or dress it up with a little extra for dinner. The sweetness of the berries, the poppyseed dressing, and candied pecans pair beautifully with the Gorgonzola.
This recipe is actually only for one serving, but depending on how many people you’d like to feed, you can definitely multiply the servings as you need. Without a doubt, I prefer the poppyseed dressing. But I’ve also been meaning to try this with a balsamic-based dressing too, just to see how the two tastes compare.
I also use candied pecans from my local grocery. I’m already a total pecan fan…but give me candied pecans, and I’m beyond thrilled. I’m pretty sure that these are relatively easy to find in stores, but if not, I’ve also run across a few recipes online for making your own candied pecans.
As for the cheese, I happen to prefer that distinct Gorgonzola taste over typical bleu cheese in this particular recipe. In truth, I could eat Gorgonzola just plain right out of the plastic wrap…but I do try to hold off if I’m constructing this salad. However, if you’re fresh out of Gorgonzola, bleu cheese will work too 🙂