I grabbed some beautiful and sweet blackberries and strawberries from the store and decided to use some of them in a salad. I had some leftover quinoa so I added that, some toasted pecans, and feta cheese to some baby spinach and the berries. I made a simple vinaigrette using white balsamic vinegar and fresh basil. It was light, healthy, and delicious. We all really loved the flavors of this salad. My daughter wasn’t a fan of the quinoa but the rest of us loved it.
Combine the vegetable oil, olive oil, white balsamic vinegar, basil, sugar, sea salt and freshly cracked pepper, to taste, together in a container. Whisk until well combined. Set aside to allow flavors to mingle.
Cook quinoa, per instructions. Set aside to cool to room temperature.
Place the baby spinach and mixed greens into a large salad bowl. Add the blackberries, strawberries, feta cheese, cooled quinoa, and toasted pecans to the top. Season with sea salt and freshly cracked pepper then drizzle with the white balsamic basil vinaigrette, to taste. Toss to coat evenly. Serve immediately. Enjoy.