Description
This Strawberry Spinach Salad is fresh, sweet, and perfectly balanced with juicy strawberries, blueberries, creamy feta, toasted pecans, and a simple homemade balsamic glaze. It’s light enough for lunch, elegant enough for entertaining, and easy enough for busy weeknights.
Ingredients
Scale
Salad:
- 6 cups fresh baby spinach
- 1 ½ cups fresh strawberries, hulled and sliced
- ¾ cup fresh blueberries
- ½ cup feta cheese, crumbled
- ½ cup pecans, toasted (whole and chopped)
Balsamic Glaze Dressing:
- 1 cup balsamic vinegar
- ¼ cup honey (or brown sugar)
Instructions
Make the Balsamic Glaze:
- In a small saucepan over medium heat, combine balsamic vinegar and honey (or brown sugar).
- Bring to a gentle boil, then reduce heat to a simmer.
- Simmer for about 10 minutes, stirring occasionally, until reduced by half and thickened.
- Remove from heat and transfer to a heat-proof bowl to cool. The glaze will thicken as it cools.
Assemble the Salad:
- In a large bowl, combine spinach, strawberries, blueberries, and feta cheese.
- Toss gently to combine.
- Divide into serving bowls.
- Top each bowl with toasted pecans.
- Drizzle with cooled balsamic glaze just before serving.
Notes
- Toast pecans in a dry skillet for 3–5 minutes until fragrant for extra flavor.
- Store leftovers undressed for up to 2 days in the refrigerator.
- Balsamic glaze can be made up to one week ahead and stored in a sealed jar in the fridge.
- Add grilled chicken or salmon to turn this into a full meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop (for glaze), No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 240 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg