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30-Minute Strawberry Spinach Salad with Blueberries, Pecans, Feta cheese, and a Balsamic glaze.

30-Minute Strawberry Spinach Salad with Blueberries, Pecans, Feta cheese, and a Balsamic glaze.

A vibrant and easy-to-make salad featuring fresh spinach, sweet strawberries, juicy blueberries, crunchy pecans, and tangy feta cheese, all drizzled with a homemade balsamic glaze. Perfect for a quick lunch, a healthy side dish, or a festive addition to any meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Balsamic Glaze
  • 1 cup Balsamic vinegar
  • 1/4 cup Honey or brown sugar
Salad
  • 10 oz Baby spinach fresh
  • 3 cups Strawberries cleaned and hulled, sliced
  • 1 cup Blueberries fresh
  • 1/3 cup Feta cheese crumbled
  • 1 cup Pecans toasted, some chopped

Method
 

Instructions
  1. Prepare the Balsamic Glaze: In a small saucepan, combine balsamic vinegar and honey (or brown sugar). Heat over medium heat until it reaches a gentle boil. Reduce heat to a simmer and cook, stirring occasionally, until the mixture thickens and reduces by about half, approximately 10-15 minutes. The glaze should be thick enough to coat the back of a spoon.
  2. Remove the balsamic glaze from heat and pour into a heat-proof bowl. Allow it to cool completely. It will thicken further as it cools.
  3. Assemble the Salad: In a large salad bowl, combine the fresh baby spinach, sliced strawberries, and fresh blueberries.
  4. Add the crumbled feta cheese to the spinach and berry mixture. Gently toss to combine all the ingredients.
  5. Divide the salad among individual serving bowls or plates.
  6. Top each serving with the toasted pecans, using both whole and chopped nuts for texture.
  7. Drizzle the cooled balsamic glaze generously over each salad just before serving.

Notes

For best results, toast the pecans beforehand for enhanced flavor and crunch. If making ahead, store the salad ingredients (except pecans and glaze) separately and combine just before serving. The balsamic glaze can be made up to a week in advance and stored in the refrigerator.