Description
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.
Walnuts or almonds can be substituted for pecans.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg
