I love how refreshing and vibrant this salad tastes with every bite. The strawberries and blueberries add natural sweetness while the toasted pecans bring a delicious crunch. The feta cheese gives the salad a creamy salty contrast that pairs beautifully with the sweet balsamic glaze.
I also enjoy how simple the dressing is because it only needs two ingredients but adds so much flavor. This salad works well as a side dish or a light meal, and I can easily customize it with extra toppings or protein.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Salad
6 cups fresh baby spinach 2 cups strawberries, sliced 1 cup blueberries ¾ cup pecans, toasted ½ cup feta cheese, crumbled
Balsamic Glaze Dressing
1 cup balsamic vinegar ¼ cup honey (or brown sugar)
Directions
I start by making the balsamic glaze. In a small saucepan over medium heat, I combine the balsamic vinegar and honey or brown sugar.
I bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes while stirring occasionally. I cook it until the glaze reduces by half and thickens slightly.
I remove the glaze from the heat and allow it to cool completely. I notice it thickens more as it cools.
In a large serving bowl, I add the fresh baby spinach.
I top the spinach with sliced strawberries, blueberries, toasted pecans, and crumbled feta cheese.
Just before serving, I drizzle the cooled balsamic glaze over the salad and toss lightly if desired.
I sometimes add grilled chicken or salmon to make this salad more filling for lunch or dinner. Candied pecans also work wonderfully when I want a sweeter crunch. For extra freshness, I occasionally add sliced avocado or red onion.
I like experimenting with different cheeses as well. Goat cheese or blue cheese both pair nicely with the berries and balsamic glaze. During summer months, I sometimes add raspberries or blackberries for even more fruity flavor.
Storage/Reheating
I store the salad and dressing separately in airtight containers in the refrigerator. The salad stays fresh for about 2 days when the glaze is kept separate.
I do not recommend reheating this salad because the fresh ingredients are best served chilled or at room temperature. If the balsamic glaze thickens too much in the refrigerator, I let it sit at room temperature for a few minutes before using.
FAQs
Can I make the balsamic glaze ahead of time?
Yes, I often prepare the glaze a few days in advance and store it in the refrigerator.
How do I toast pecans?
I toast pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant.
Can I use frozen berries?
I prefer fresh berries because frozen berries release extra moisture and can make the salad soggy.
What can I use instead of feta cheese?
I sometimes use goat cheese, blue cheese, or even shredded mozzarella.
Can I make this salad dairy-free?
Yes, I simply leave out the feta cheese or use a dairy-free cheese alternative.
How do I keep the spinach from wilting?
I let the balsamic glaze cool completely before drizzling it over the salad.
Can I use another type of nut?
Yes, walnuts, almonds, or candied pecans all work nicely in this salad.
Is this salad good for meal prep?
Yes, I prepare the ingredients ahead of time but keep the dressing separate until serving.
Can I add protein to this salad?
Absolutely. I like adding grilled chicken, shrimp, or salmon for a more filling meal.
What pairs well with this salad?
I enjoy serving it with grilled meats, pasta dishes, sandwiches, or brunch favorites.
Conclusion
This strawberry spinach salad is a fresh and flavorful dish that combines sweet berries, crisp spinach, crunchy pecans, creamy feta, and tangy balsamic glaze in every bite. I love how simple it is to prepare while still looking beautiful and impressive on the table. Whether I serve it for a quick lunch, holiday gathering, or summer dinner, it always brings bright flavor and refreshing texture to the meal.
This strawberry spinach salad is fresh, colorful, and loaded with juicy berries, crunchy pecans, creamy feta cheese, and a sweet tangy balsamic glaze. It is a light yet satisfying salad that works beautifully for brunches, summer dinners, or holiday gatherings.
Ingredients
6 cups fresh baby spinach
2 cups strawberries, sliced
1 cup blueberries
3/4 cup pecans, toasted
1/2 cup feta cheese, crumbled
1 cup balsamic vinegar
1/4 cup honey or brown sugar
Instructions
In a small saucepan over medium heat, combine the balsamic vinegar and honey or brown sugar.
Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until reduced by half and slightly thickened.
Remove the glaze from the heat and allow it to cool completely. It will continue to thicken as it cools.
In a large serving bowl, add the fresh baby spinach.
Top the spinach with sliced strawberries, blueberries, toasted pecans, and crumbled feta cheese.
Just before serving, drizzle the cooled balsamic glaze over the salad and toss lightly if desired.
Notes
Add grilled chicken, salmon, or shrimp for extra protein.
Candied pecans can be used for a sweeter crunch.
Goat cheese or blue cheese are excellent substitutes for feta.
Store the salad and balsamic glaze separately for best freshness.
Allow chilled balsamic glaze to sit at room temperature before using if it becomes too thick.
Fresh berries are recommended to prevent excess moisture in the salad.
