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
Units
Scale
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