Go Back
+ servings

Spinach, Asparagus, Tomato, Feta Salad with Balsamic Vinaigrette

Spinach, Asparagus, Tomato Salad Recipe with tossed with toasted pecans, feta cheese and homemade Balsamic Vinaigrette. A perfect fresh salad for a meal or as a side.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 110kcal



  • 1 1/2 cups of fresh baby spinach
  • 1 lb fresh asparagus tough ends trimmed and cut into 2-inch pieces
  • 1 pint grape tomatoes cut in half
  • 1/2 cup chopped pecans or sliced almonds toasted (I heat them in the microwave believe it or not. 1-2 minutes on a paper towel and they are nice and toasty.
  • 1/4 cup feta cheese crumbled (more if desired)


  • Prepare this homemade balsamic vinaigrette and set aside.
  • Bring a large pot of water to a boil.
  • Trim the tough ends off of the asparagus and cut into 2 inch pieces.
  • Add asparagus to the boiling water and boil for approx. 4 - 5 minutes, until just tender and still crisp,
  • While the asparagus is cooking, fill a medium sized bowl with ice and cold water.
  • Pour the asparagus into a strainer to drain and then immediately transfer it to the ice water for about 10 seconds. Then drain asparagus again.
  • Place the baby spinach in a medium sized bowl. Add the asparagus, tomatoes and pecans or almonds.
  • Drizzle desired amount of vinaigrette over top and toss lightly.Sprinkle with feta cheese. Toss gently again to incorporate.
  • ENJOY!!


Calories: 110kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 81mg | Potassium: 418mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1960IU | Vitamin C: 17.2mg | Calcium: 71mg | Iron: 2.3mg