A Summer Staple from My Grandmother’s Garden

There’s something magical about summer salads—especially those that come together with the vibrant produce from a backyard garden. I still remember the days I’d help my Nonna in her sun-drenched garden, plucking juicy strawberries and spinach leaves warm from the sun. She’d toss them with whatever cheese and nuts we had on hand, always finishing with a drizzle of her homemade balsamic reduction. Today’s Berry Spinach Salad is a tribute to those delicious memories, with a modern touch of toasted pecans and creamy feta cheese.

Whether you’re planning a picnic, a light lunch, or an elegant starter for a dinner party, this colorful salad is the perfect choice. It’s sweet, tangy, creamy, and crunchy—all the elements that make a dish truly unforgettable.

Why You’ll Love This Berry Spinach Salad

This salad isn’t just a feast for the eyes—it’s packed with nutrients, textures, and summery flavors that make it a standout on any table:

Fresh spinach offers a mild, earthy base.
Strawberries and blueberries bring natural sweetness and a pop of color.
Pecans add a nutty crunch, especially when toasted.
Feta cheese gives a creamy, salty contrast.
Red onions provide just the right amount of bite.
And that balsamic glaze? A glossy, tangy-sweet drizzle that ties everything together.

Ingredients

Here’s everything you need for this 4-serving Berry Spinach Salad:

For the Salad:

6 cups fresh spinach leaves (washed and dried)
1 cup fresh strawberries, sliced
1 cup fresh blueberries
1/2 cup crumbled feta cheese
1/2 cup pecans, toasted
1/4 cup red onion, thinly sliced

For the Balsamic Glaze:

1/2 cup balsamic vinegar
2 tablespoons honey (optional for added sweetness)

Instructions

Step 1: Toast the Pecans

In a dry skillet over medium heat, toast the pecans for 3–5 minutes, stirring frequently until fragrant and lightly browned. Set aside to cool.

Step 2: Make the Balsamic Glaze

In a small saucepan, bring the balsamic vinegar to a gentle simmer over medium heat. Let it reduce by half, stirring occasionally—about 8–10 minutes—until thick and syrupy. Stir in honey if using. Remove from heat and let cool.

Step 3: Assemble the Salad

In a large bowl or on a platter, layer the spinach, strawberries, blueberries, red onion, and toasted pecans.

Step 4: Add Feta and Glaze

Sprinkle crumbled feta evenly across the salad. Just before serving, drizzle with the balsamic glaze for that irresistible finishing touch.

Tips & Variations

Add protein: Grilled chicken or salmon makes this a hearty main course.
Make it vegan: Skip the feta or use a plant-based alternative. Use maple syrup in place of honey.
Change up the nuts: Try walnuts or slivered almonds if you prefer.
Mix greens: Combine spinach with arugula for a peppery twist.

Serving Suggestions

This salad pairs beautifully with grilled meats, crusty bread, or as part of a brunch spread. It’s also a lovely dish to bring to a summer potluck—just keep the glaze separate until serving to keep everything fresh.

Storage

If you have leftovers, store the salad and glaze separately in airtight containers in the refrigerator. The salad will stay fresh for up to 2 days. The glaze lasts up to a week and is fantastic drizzled on roasted vegetables or fresh fruit.

Health Benefits

This Berry Spinach Salad is as good for you as it is tasty:

Spinach: High in iron, vitamin K, and folate.
Berries: Packed with antioxidants and vitamin C.
Pecans: A heart-healthy source of fats and fiber.
Feta: Adds calcium and protein in moderation.