Description
A fresh, vibrant strawberry spinach salad with sweet berries, tangy feta, crunchy pecans, and a homemade balsamic glaze. Ready in just 15 minutes, it’s a perfect light summer salad or side dish.
Ingredients
- Balsamic Glaze:
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
- Salad:
- 10 oz baby spinach
- 3 cups strawberries, sliced
- 1 cup blueberries
- 1/3 cup crumbled feta cheese
- 1 cup toasted pecans (some chopped)
Instructions
1. In a saucepan over medium heat, simmer the balsamic vinegar and honey (or brown sugar) until reduced by half, about 10 minutes, to make the balsamic glaze. Let it cool.
2. In a large bowl, combine the baby spinach, sliced strawberries, blueberries, and crumbled feta cheese. Toss gently to combine.
3. Divide the salad into serving bowls. Top with toasted pecans and drizzle with the cooled balsamic glaze before serving.
Notes
Swap spinach for arugula, kale, or mixed greens for a different flavor profile.
Add raspberries or blackberries for additional sweetness and color.
Use goat cheese, blue cheese, or shaved parmesan instead of feta if preferred.
Try walnuts, cashews, or sunflower seeds instead of pecans.
Add grilled chicken, shrimp, or boiled eggs to turn the salad into a full meal.
Store leftovers in an airtight container for up to 3 days. Keep nuts and dressing separate to maintain crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg