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Spring Balsamic Avocado Feta Salad

A fabulously tasty blend of salad ingredients tossed together with a sweet and tangy balsamic vinaigrette. No boring salad here!
Course Salads
Cuisine Western
Keyword roasted vegetable salad
Prep Time 15 minutes
Servings 1 serving
Author Lisa from A Day in the Kitchen


Salad (all measurements are rough estimates and are flexible depending on what you prefer):

  • 1 1/2 cups Tender leaf lettuce, like red or green leaf or baby romaine torn or chopped
  • 1/2 Ripe avocado cut into chunks
  • 1-2 tbs Dried cranberries or dried cherries
  • 2 tbs Toasted pine nuts
  • 2 tbs Feta cheese crumbled
  • Chopped apples or mango or other fruit (optional)

Balsamic Vinaigrette:


  • Combine all dressing ingredients and mix well with a whisk. Adjust ingredients amounts to taste.
  • Combine all salad ingredients on a plate or in a bowl.
  • If serving salad from a bowl, toss ingredient with balsamic vinaigrette, using 1 tbs of dressing to start. Add more to taste, if necessary.
  • If serving salad on a plate, drizzle balsamic vinaigrette over the salad, starting with 1 tbs and adjusting to taste.
  • Store any leftover dressing in the fridge.


  • As I mentioned above, there are no precise measurements for the salad ingredients. That's what makes it so easy! Use the measurements given as a rough idea, but all you need to do is just eyeball the amounts depending on how many people you're serving. It's all good!
  • The recipe included here for the balsamic vinaigrette makes more than you need for 1 serving. Store any leftover dressing in a jar in the fridge for 1 week.
  • Drizzle the balsamic vinaigrette over each serving of salad, or toss the entire salad with some dressing before plating.
  • Add in other chopped nuts or mix in some fresh fruit.
  • Also tastes great with grilled chicken, steak, shrimp, or salmon!