Description
A fresh and vibrant salad featuring spinach, sweet berries, creamy feta, toasted pecans, and a tangy balsamic glaze.
Ingredients
Scale
- 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
- 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.
- 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.
- Assemble the Salad: In a large bowl or on a platter, layer the spinach, strawberries, blueberries, red onion, and toasted pecans.
- Add Feta and Glaze: Sprinkle crumbled feta evenly across the salad. Just before serving, drizzle with the balsamic glaze for that irresistible finishing touch.
Notes
- You can prep the glaze in advance and store it in the fridge.
- Try adding grilled chicken or avocado for a heartier version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salad serving
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: spinach salad, berry salad, balsamic glaze, summer salad