Description
This Flavorful Cucumber Couscous Salad combines fresh baby spinach, juicy strawberries, blackberries, toasted pecans, and crumbled feta cheese, all brought together with a sweet and tangy balsamic glaze. It’s a vibrant, nutritious salad perfect for a quick, healthy meal or side dish.
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
- 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 evenly on a baking sheet and toast them for 5–10 minutes until fragrant and lightly browned. Allow them to cool completely before using.
- Prepare Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey or brown sugar. Simmer the mixture over medium heat, stirring occasionally, until it reduces by half and thickens into a syrupy glaze. Remove from heat and let it cool completely.
- Combine Salad Ingredients: In a large bowl, add the baby spinach, sliced strawberries, and blackberries. Toss gently to mix the fruits and greens evenly.
- Add Toppings: Sprinkle the crumbled feta cheese and toasted pecans over the salad mixture to add creaminess and crunch.
- Dress and Toss: Drizzle the cooled balsamic glaze evenly over the salad. Gently toss all ingredients together to coat the salad with the flavorful glaze. Serve immediately.
Notes
- You can substitute pecans with walnuts or almonds if preferred.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Adjust the sweetness of the balsamic glaze to taste by varying the amount of honey or brown sugar.
- This salad is best served fresh to maintain the crispness of the spinach and fruit.
- To save time, pecans can be toasted in a dry skillet over medium heat for 3–5 minutes, shaking frequently.
