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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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