This Strawberry Spinach Salad is the perfect mix of sweet, savory, and crunchy—all tossed together with a tangy balsamic glaze that will have you coming back for seconds. It’s fresh, vibrant, and so simple to make. I love throwing this together when I want something light yet satisfying. Plus, with the sweetness of the strawberries and the nuttiness of the toasted pecans, it’s one of those salads that even salad skeptics will love!
Why You’ll Love This Recipe
- Fresh and Flavorful: The juicy strawberries, fresh spinach, and tangy feta cheese make every bite exciting.
- Sweet & Savory: The balsamic glaze gives the perfect balance of sweetness and acidity to complement the salad.
- Perfect for Any Occasion: This salad works just as well for a quick lunch as it does for a holiday side dish.
Ingredients
Balsamic Dressing
- Balsamic Vinegar: 1 cup for the base of the glaze.
- Honey or Brown Sugar: ¼ cup to sweeten and thicken the balsamic.
Spinach Strawberry Salad
- Baby Spinach: 10 oz fresh, for a crisp, nutrient-packed base.
- Strawberries: 3 cups, cleaned, hulled, and sliced for a sweet burst of flavor.
- Blueberries: 1 cup for an extra pop of sweetness and color.
- Feta Cheese: ⅓ cup crumbled, for a salty, tangy contrast.
- Pecans: 1 cup toasted (some chopped) for that perfect crunch.
Variations
- Add Chicken: Turn this salad into a full meal by adding grilled chicken breast.
- Switch the Cheese: Goat cheese makes a great substitute if you prefer a creamier texture.
- Different Nuts: Swap pecans for walnuts or almonds if you prefer.
How to Make the Recipe
1. Prepare the Balsamic Dressing
In a small saucepan, combine the balsamic vinegar and honey (or brown sugar) over medium heat. Bring it to a gentle boil, then reduce the heat to a simmer. Stir occasionally as the mixture reduces by about half, which takes around 10 minutes. You’re aiming for a glaze thick enough to coat the back of a spoon. Once it’s done, remove from heat and transfer the glaze to a heat-proof bowl to cool. As it cools, it will thicken even more into the perfect drizzle.
2. Assemble the Salad
In a large bowl, combine the baby spinach, sliced strawberries, blueberries, and crumbled feta cheese. Gently toss everything together to get a nice mix of flavors and textures.
3. Add Pecans and Dressing
Divide the salad into individual bowls or serve it family-style. Top each portion with a mix of whole and chopped toasted pecans for crunch. Finally, drizzle that beautiful balsamic glaze over the salad, adding as much or as little as you like. The sweetness of the glaze pairs beautifully with the tangy feta and fresh berries!
How to Serve
- As a Side Dish: This salad is perfect for summer picnics, barbecues, or holiday dinners.
- For Lunch: Add grilled chicken or shrimp for a filling and refreshing lunch.
- With a Sandwich: Serve it alongside a sandwich or wrap for a light, balanced meal.
Make Ahead
- Balsamic Glaze: You can prepare the balsamic glaze ahead of time and store it in an airtight container in the fridge for up to a week. Just bring it to room temperature before using.
- Salad: Prepare the salad ingredients ahead of time, but keep them separate until ready to serve to prevent the spinach from wilting.
FAQs
Can I use store-bought balsamic glaze?
Absolutely! If you’re short on time, store-bought balsamic glaze works just as well. Just drizzle it over the salad before serving.
Can I substitute other greens for spinach?
Yes, mixed greens or arugula would work great in this salad if you prefer something a bit peppery or milder.
Do I have to toast the pecans?
Toasting the pecans brings out their nutty flavor and adds extra crunch, but you can skip this step if you’re short on time.
This Strawberry Spinach Salad is light, fresh, and packed with flavor. Whether you’re serving it as a side dish or enjoying it as a main course, it’s sure to be a hit! The sweetness of the berries, the crunch of the pecans, and that tangy balsamic glaze—trust me, it’s a salad you’ll want to make again and again. Enjoy!
Print
Strawberry Spinach Salad Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salads
- Method: Toss and Dress
- Cuisine: American
Description
This Strawberry Spinach Salad is a light, refreshing dish packed with sweet strawberries, fresh spinach, juicy blueberries, and tangy feta cheese. Toasted pecans add a crunchy texture, while a homemade balsamic glaze brings everything together for a perfect balance of flavors.
Ingredients
For the Balsamic Dressing:
- 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 crumbled feta cheese
- 1 cup toasted pecans (some of them chopped)
Instructions
Make the Balsamic Glaze:
- In a small saucepan, heat the balsamic vinegar and honey over medium heat. Bring the mixture to a gentle boil.
- Reduce the heat to low and let it simmer, stirring occasionally, until the glaze thickens and reduces by about half. This should take around 10 minutes.
- Remove from heat and pour the balsamic glaze into a heat-proof bowl to cool off. The glaze will continue to thicken as it cools. It should coat the back of a spoon but should not be overly thick.
Assemble the Salad:
- In a large bowl, combine the baby spinach, sliced strawberries, and blueberries. Toss to combine.
- Divide the salad into individual serving bowls.
Add Toppings:
- Top each serving bowl with crumbled feta cheese and both whole and chopped toasted pecans.
Dress the Salad:
- Drizzle the balsamic glaze over the salad in each bowl just before serving.
Notes
- Pecans: Toasting the pecans enhances their flavor and adds a delicious crunch to the salad. To toast them, place pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until they are fragrant and slightly browned.
- Substitutions:
- You can substitute goat cheese or blue cheese for feta if you prefer a different flavor profile.
- Walnuts or almonds can replace pecans for a different nutty crunch.
- Balsamic Glaze Tip: If the balsamic glaze thickens too much while cooling, add a teaspoon of warm water and stir to adjust the consistency.
- Make Ahead: You can prepare the balsamic glaze and toast the pecans in advance. Store the glaze in the fridge and the pecans in an airtight container at room temperature. Assemble the salad just before serving.
- Storage: This salad is best enjoyed fresh. If you have leftovers, store the components separately (glaze, salad, pecans) to maintain the crispness and texture. Assemble just before eating.
Nutrition
- Serving Size: 1 portion
- Calories: 210 kcal
- Sugar: 16g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
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