Description
A fresh and vibrant 15-minute strawberry spinach salad featuring tender baby spinach, juicy strawberries, sweet blueberries, crunchy toasted pecans, and tangy crumbled feta cheese, all beautifully complemented by a homemade balsamic glaze dressing.
Ingredients
Salad Dressing
- 1 cup balsamic vinegar
- 1/4 cup honey (or brown sugar)
Salad
- 10 oz baby spinach, fresh
- 3 cups strawberries, cleaned, hulled, sliced
- 1 cup blueberries
- 1/3 cup feta cheese, crumbled
- 1 cup pecans, toasted, some chopped
Instructions
- Prepare the balsamic glaze: In a small saucepan over medium heat, combine 1 cup balsamic vinegar and 1/4 cup honey (or brown sugar). Stir and bring the mixture to a gentle boil.
- Simmer the glaze: Reduce the heat to low and let the mixture simmer, stirring occasionally, until it thickens and reduces by about half. This process takes approximately 10 minutes.
- Cool the glaze: Remove the saucepan from heat and transfer the balsamic glaze to a heat-proof bowl. Allow it to cool, during which it will thicken further to a consistency thick enough to coat the back of a spoon but not overly thick.
- Combine salad ingredients: In a large bowl, add the baby spinach, sliced strawberries, blueberries, and crumbled feta cheese. Toss gently to mix all ingredients evenly.
- Portion the salad: Divide the combined salad evenly into individual serving bowls.
- Add pecans: Top each serving with whole and chopped toasted pecans for a crunchy texture.
- Dress the salad: Drizzle each bowl with the prepared balsamic glaze right before serving to enhance flavor and add a beautiful sheen.
Notes
- The balsamic glaze can be made in advance and stored in the refrigerator for up to a week.
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning.
- For a vegan version, substitute honey with maple syrup and use a vegan cheese alternative or omit the feta.
- Make sure strawberries are completely cleaned and hulled for the best taste and texture.
