Description
This Berry Spinach Salad with Blueberries and Raspberries is fresh, vibrant, and bursting with sweet berries, crunchy pecans, creamy feta, and a rich homemade balsamic glaze. It’s the perfect quick lunch, elegant side dish, or light dinner that feels special but comes together in minutes.
Ingredients
Scale
Balsamic Glaze
- 1 cup balsamic vinegar
- ¼ cup honey or brown sugar
Salad
- 6 oz baby spinach (fresh)
- 2 cups blueberries
- 1 cup raspberries
- ½ cup mandarin oranges
- ⅓ cup feta cheese, crumbled
- 1 cup pecans, toasted (some whole, some chopped)
Instructions
Make the Balsamic Glaze
- In a small saucepan, combine balsamic vinegar and honey (or brown sugar).
- Heat over medium heat until it reaches a gentle boil.
- Reduce heat to a simmer and cook, stirring occasionally, until reduced by about half (about 10 minutes).
- Remove from heat and transfer to a heat-safe bowl.
- Let cool completely — it will thicken as it cools. The glaze should coat the back of a spoon but not be overly thick.
Assemble the Salad
- Divide spinach into large individual bowls (or use one large serving bowl).
- Top with blueberries, raspberries, mandarin oranges, feta cheese, and toasted pecans.
- Drizzle with cooled balsamic glaze just before serving.
- Serve immediately and enjoy!
Notes
- Add grilled chicken or salmon to turn this into a full meal.
- Toast pecans in a dry skillet for 3–5 minutes for deeper flavor.
- Store leftover glaze in the refrigerator for up to 1 week.
- Add glaze just before serving to prevent the spinach from wilting.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop (for glaze), No-Cook Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 15 mg