This 15-minute Strawberry Spinach Salad is a bright, refreshing, and crowd-pleasing side dish. Loaded with fresh strawberries, creamy feta, crunchy pecans, and drizzled with homemade balsamic glaze — it’s the perfect blend of sweet, savory, and tangy. A guaranteed hit for weeknight dinners, summer BBQs, and holiday potlucks!
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Ingredients (Serves 6)
For the Salad:
• 10 oz baby spinach (fresh)
• 3 cups strawberries, sliced
• 1 cup blueberries (optional but recommended)
• ⅓ cup feta cheese, crumbled
• 1 cup pecans, toasted (half whole, half chopped)
For the Balsamic Glaze:
• 1 cup balsamic vinegar
• ¼ cup honey or brown sugar
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Instructions
Step 1 – Make the Balsamic Glaze
In a small saucepan, combine balsamic vinegar and honey.
Bring to a gentle boil, then lower the heat and simmer for 10–12 minutes, stirring occasionally, until reduced by half.
The glaze should coat the back of a spoon. Remove from heat and let cool—it will thicken as it cools.
Step 2 – Assemble the Salad
In a large bowl, toss together spinach, strawberries, blueberries, and crumbled feta.
Divide into individual bowls or plates.
Step 3 – Top and Serve
Sprinkle each serving with pecans (both chopped and whole).
Drizzle with balsamic glaze just before serving. Serve immediately and enjoy!
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Quick Info:
• Prep Time: 15 minutes
• Cook Time (for glaze): 10 minutes
• Total Time: 15–25 minutes
• Calories: ~264 per serving
• Servings: 6
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Tips & Variations
• Greens: Mix in arugula, baby kale, or romaine for a different texture.
• Cheese Swaps: Goat cheese, blue cheese, or parmesan are all delicious alternatives to feta.
• Nut Options: Try walnuts, almonds, or sunflower seeds instead of pecans.
• Add Protein: Top with grilled chicken or shrimp to make it a full meal.
• Use Store-Bought Glaze: Short on time? A high-quality balsamic glaze from the store works too.
• Meal Prep Tip: Assemble salad without pecans and dressing. Add those just before serving to maintain crunch.
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Storage & Make-Ahead
• Store Glaze: Keep homemade balsamic glaze in a sealed jar in the fridge for up to 1 week.
• Make-Ahead Salad: Toss salad ingredients (except pecans and glaze) and store in an airtight container for up to 2 days. Add pecans and glaze just before serving.
• Leftovers: Store leftover salad (undressed) in the fridge for up to 2 days. Once dressed, eat within a few hours for best texture.
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Why You’ll Love This Salad
✅ Fast and easy — just 15 minutes
✅ Uses fresh, simple ingredients
✅ Naturally gluten-free and vegetarian
✅ Beautiful, colorful, and impressive for guests
✅ Perfect side dish for chicken, fish, pizza, or pasta
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