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Spinach Salad with Kiwi, Berries & Toasted Pecans | Can't Stay Out of the Kitchen

Spinach Salad with Kiwi, Berries and Roasted Pecans

Teresa Ambra
This festive and beautiful salad is a great choice for the holidays. Four different kinds of fruit along with feta cheese and toasted pecans added to spinach makes for one wonderful salad. Serve with Raspberry Poppyseed Dressing. Gluten free.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine American
Servings 8
Calories 197 kcal

Equipment

  • 1 large salad bowl with tongs
  • measuring cups
  • 1 small tray to toast pecans
  • 1 toaster oven or regular oven to toast pecans

Ingredients
  

  • 5 oz. fresh baby spinach leaves
  • 16 oz. container strawberries sliced
  • 6 oz. container raspberries
  • 6 oz. container blackberries
  • 3 kiwis peeled and diced
  • 1 cup Feta cheese crumbles
  • 1 cup toasted pecans
  • raspberry poppyseed dressing

Instructions
 

  • Toast pecans at 350° for about 5-10 minutes.
  • Cool.
  • Layer spinach in salad bowl.
  • Add berries, kiwis, feta and cooled pecans.
  • Refrigerate until ready to serve.
  • Add dressing to individual servings, as desired.

Notes

NOTE: The recipe for the Raspberry Poppyseed Dressing can be found here.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 197kcalCarbohydrates: 17gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 17mgSodium: 230mgPotassium: 382mgFiber: 6gSugar: 8gVitamin A: 1837IUVitamin C: 74mgCalcium: 151mgIron: 2mg
Keyword blackberries, feta cheese, gluten free, pecans, raspberries, salad, side dish, spinach, strawberries
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