15-Minute Strawberry Spinach Salad Recipe

Introduction

This 15-Minute Strawberry Spinach Salad is a fresh and vibrant dish perfect for quick lunches or light dinners. Combining sweet berries, tangy feta, and crunchy pecans with a rich balsamic glaze, it’s a delightful mix of flavors and textures.

Ingredients

• 1 cup balsamic vinegar
• 1/4 cup honey (or brown sugar)
• 10 oz baby spinach (fresh)
• 3 cups strawberries (cleaned, hulled, and sliced)
• 1 cup blueberries
• 1/3 cup feta cheese (crumbled)
• 1 cup pecans (toasted, some of them chopped)

Instructions

1. Step 1: Prepare the balsamic glaze by heating the balsamic vinegar and honey in a small saucepan over medium heat.
2. Step 2: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Stir occasionally as it thickens and reduces by about half, which takes around 10 minutes.
3. Step 3: Remove the glaze from heat and pour it into a heat-proof bowl to cool. It will thicken further as it cools but should still be pourable enough to coat the back of a spoon without being too thick.
4. Step 4: In a large bowl, combine the baby spinach, sliced strawberries, blueberries, and crumbled feta cheese. Toss gently to mix.
5. Step 5: Divide the salad evenly into individual serving bowls.
6. Step 6: Top each salad with toasted pecans, using whole and chopped pieces for texture.
7. Step 7: Drizzle the balsamic glaze over each salad just before serving.

Tips & Variations

• Use maple syrup instead of honey for a different sweet note in the glaze.
• Swap pecans for walnuts or almonds if preferred or to suit dietary needs.
• Add grilled chicken or tofu for extra protein and make it a complete meal.
• If fresh berries aren’t available, frozen berries can be thawed and drained before use.

Storage

Store leftover salad components separately for best results—spinach and berries in an airtight container in the refrigerator for up to 2 days. Keep the balsamic glaze refrigerated in a sealed container and reheat gently or use at room temperature. Assemble the salad just before serving to maintain freshness and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the balsamic glaze ahead of time?

Yes, the balsamic glaze can be made a day or two in advance. Store it in the refrigerator in a sealed container and warm slightly before drizzling over the salad.

What can I use if I don’t have fresh spinach?

Baby kale or mixed salad greens work well as alternatives to baby spinach and will complement the fruit and glaze nicely.

15-Minute Strawberry Spinach Salad Recipe

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★★★★★

4.5 from 54 reviews

• Author: anna
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This vibrant 15-Minute Strawberry Spinach Salad combines fresh baby spinach, juicy strawberries, and sweet blueberries, topped with tangy crumbled feta cheese and toasted pecans. A homemade balsamic glaze made from balsamic vinegar and honey perfectly complements the salad, offering a delightful balance of sweetness and acidity. Ready quickly, this refreshing salad makes an ideal healthy side or light meal.

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Ingredients

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For the Balsamic Glaze

• 1 cup balsamic vinegar
• 1/4 cup honey (or brown sugar)

For the Salad

• 10 oz baby spinach, fresh
• 3 cups strawberries, cleaned, hulled, and sliced
• 1 cup blueberries
• 1/3 cup feta cheese, crumbled
• 1 cup pecans, toasted, some chopped

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Instructions

1. Prepare the Balsamic Glaze: In a small saucepan, combine 1 cup of balsamic vinegar with 1/4 cup of honey over medium heat. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Stir occasionally and cook until the glaze thickens and reduces by about half, approximately 10 minutes.
2. Cool the Glaze: Remove the saucepan from the heat and pour the balsamic glaze into a heat-proof bowl. Allow it to cool to room temperature, during which time it will thicken further to a consistency thick enough to coat the back of a spoon without being overly thick.
3. Assemble the Salad: In a large mixing bowl, combine 10 ounces of fresh baby spinach, 3 cups of sliced strawberries, 1 cup of blueberries, and 1/3 cup of crumbled feta cheese. Toss gently to mix all ingredients evenly.
4. Serve the Salad: Divide the mixed salad evenly into individual serving bowls. Top each bowl with the toasted pecans, using whole and chopped pieces for texture variety.
5. Finish with Balsamic Glaze: Drizzle each salad bowl generously with the cooled balsamic glaze, ensuring every serving is enhanced with the rich, tangy-sweet dressing. Serve immediately for best freshness and flavor.

Notes

• To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
• You can substitute honey with brown sugar in the balsamic glaze as desired.
• The balsamic glaze can be prepared ahead and stored in the refrigerator for up to a week; rewarm slightly before serving.
• For a nut-free version, omit pecans or substitute with seeds like pumpkin or sunflower.
• Use fresh, ripe strawberries and blueberries for the best flavor and juiciness.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: Strawberry spinach salad, balsamic glaze, fresh fruit salad, quick summer salad, healthy salad, feta cheese, toasted pecans