Description
This Strawberry Spinach Salad is a fresh, vibrant dish packed with juicy strawberries, blueberries, creamy feta, and crunchy pecans, all drizzled with a rich homemade balsamic glaze. Perfect for a quick lunch, light dinner, or elegant side dish, it delivers the perfect balance of sweet, tangy, and savory flavors in every bite.
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
1. 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 slightly thickened.
- Remove from heat and transfer to a heat-proof bowl to cool. It will thicken more as it cools.
2. Assemble the Salad:
- In a large bowl, combine spinach, strawberries, blueberries, and feta cheese.
- Toss gently to combine.
- Divide into serving bowls.
- Top with toasted pecans.
- Drizzle with cooled balsamic glaze just before serving.
Notes
- Toasting pecans enhances flavor—don’t skip this step!
- For best texture, add dressing right before serving.
- Swap feta with goat cheese for a creamier twist.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook / Stovetop (for 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: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg