Description
This vibrant 15-Minute Strawberry Spinach Salad is a refreshing Mediterranean-inspired dish, loaded with sweet strawberries, tangy blueberries, creamy feta, toasted pecans, and tossed in a luscious homemade balsamic glaze. Perfect as a light lunch, side dish, or potluck salad, it’s quick to prepare yet impresses with delightful textures and flavors!
Ingredients
Balsamic Dressing
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
Spinach Strawberry 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, some whole)
Instructions
- Prepare the Balsamic Dressing: In a small saucepan over medium heat, combine the balsamic vinegar and honey (or brown sugar). Bring to a gentle boil, then reduce heat to a simmer. Cook, stirring frequently, until the mixture thickens and reduces by about half, around 10 minutes. Remove from heat and transfer to a heat-proof bowl. Allow the glaze to cool—it will thicken more as it cools. The consistency should coat the back of a spoon but not be overly thick.
- Toss the Salad: In a large bowl, add the baby spinach, sliced strawberries, blueberries, and crumbled feta cheese. Gently toss to combine all ingredients evenly.
- Assemble and Serve: Divide the salad among individual serving bowls. Top each bowl with both whole and chopped toasted pecans for added crunch and flavor. Drizzle with the cooled balsamic glaze just before serving. Enjoy immediately!
Notes
- For a vegan salad, use maple syrup or agave instead of honey and omit the feta or use a plant-based alternative.
- To make ahead, store the dressing and salad separately; combine just before serving to keep spinach fresh.
- Try swapping pecans with walnuts or almonds if preferred.
- The homemade balsamic glaze can be stored in the fridge for up to a week.
- Add grilled chicken for a hearty main course salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for glaze)
- Category: Salads
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 264
- Sugar: 25g
- Sodium: 144mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 7mg
