Description
A refreshing and vibrant Berry Spinach Salad featuring fresh strawberries, blackberries, toasted pecans, and crumbled feta cheese, all brought together with a sweet and tangy homemade balsamic glaze. Perfect as a light lunch or a colorful side dish ready in just 20 minutes.
Ingredients
Scale
Salad Ingredients
- 6 cups baby spinach
- 1 cup strawberries, hulled and sliced
- 1/2 cup blackberries (or mixed berries)
- 1/2 cup pecans, toasted
- 1/3 cup feta cheese, crumbled
Balsamic Glaze Ingredients
- 1/2 cup balsamic vinegar
- 1 tablespoon honey or brown sugar
Instructions
- Toast Pecans: Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them for 5 to 10 minutes until fragrant, stirring occasionally to prevent burning. Remove from oven and let cool.
- Make Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey or brown sugar. Simmer over medium heat, stirring occasionally, until the mixture reduces by half and achieves a thick, syrupy consistency. Remove from heat and allow it to cool.
- Assemble Salad Base: In a large mixing bowl, add the baby spinach, sliced strawberries, and blackberries. Gently toss to combine the berries evenly with the greens.
- Add Toppings: Sprinkle the crumbled feta cheese and toasted pecans evenly over the salad.
- Dress and Toss: Drizzle the cooled balsamic glaze over the salad just before serving. Toss gently to coat the ingredients without bruising the berries or spinach.
Notes
- To toast pecans without an oven, you can toast them in a dry skillet over medium heat, stirring frequently for about 5 minutes.
- Use fresh, ripe berries for best flavor and texture.
- The balsamic glaze can be prepared in advance and stored in the refrigerator for up to a week.
- For a nut-free version, omit the pecans and substitute them with sunflower seeds or pumpkin seeds.
- Adjust sweetness in the balsamic glaze by varying the amount of honey or brown sugar according to your taste.
