Description
This fresh and vibrant Apricot Salad combines juicy apricots, sweet cherries, creamy feta, and crunchy pecans over spinach, finished with a rich balsamic glaze—perfect for a light, flavorful meal.
Ingredients
Scale
Balsamic Glaze:
- 1 cup balsamic vinegar
- ¼ cup honey or brown sugar
Salad:
- 5 oz fresh baby spinach
- 2 cups apricots, cored and sliced
- 2 cups fresh cherries, pitted and halved
- 4 oz feta cheese, crumbled
- ½ cup pecans (whole or chopped)
Instructions
1. Make the Balsamic Glaze:
- In a small saucepan, combine balsamic vinegar and honey.
- Bring to a gentle boil over medium heat.
- Reduce heat and simmer for about 10 minutes, stirring occasionally, until reduced by half.
- Remove from heat and let cool—it will thicken as it cools.
2. Prepare the Salad:
- Wash and dry the spinach.
- Slice apricots and pit cherries.
- Lightly chop pecans if desired.
3. Assemble:
- Add spinach to a large bowl or individual serving bowls.
- Top with apricots, cherries, pecans, and feta cheese.
- Drizzle with balsamic glaze before serving.
Notes
- Toast pecans for extra flavor.
- Use ripe apricots for the best sweetness.
- Add grilled chicken or quinoa for a more filling meal.
- Store dressing separately if making ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook (with stovetop glaze)
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg