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Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze

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A fresh and vibrant berry spinach salad with feta, toasted pecans, crispy prosciutto, and balsamic glaze. Perfect as a light lunch or colorful summer side dish, balancing sweet, savory, creamy, and tangy flavors.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Oven & Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

4 slices prosciutto, torn

1/2 cup pecans

1 cup balsamic vinegar

2 tbsp honey or brown sugar

6 cups baby spinach

1 cup strawberries, hulled and sliced

1 cup blackberries

1/2 cup crumbled feta cheese

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Spread pecans and torn prosciutto on the baking sheet. Toast for 5–10 minutes, until pecans darken slightly and prosciutto becomes crispy. Set aside.
  3. In a saucepan over medium heat, combine balsamic vinegar and honey. Bring to a gentle boil, then reduce heat to simmer. Cook until reduced by half and thickened (about 10 minutes). Remove from heat and let cool.
  4. In a large bowl, combine spinach, strawberries, blackberries, and feta. Toss gently.
  5. Divide salad into serving bowls. Top with toasted pecans and crispy prosciutto.
  6. Drizzle balsamic glaze over each serving just before serving.

Notes

  • Swap prosciutto with crispy bacon, pancetta, or toasted chickpeas for a variation.
  • Add blueberries or raspberries for extra berry flavor.
  • Use goat cheese, blue cheese, or mozzarella instead of feta.
  • Add grilled chicken or shrimp to make it a complete meal.
  • Store leftovers in the fridge for up to 2 days, but keep glaze separate to prevent sogginess.

Nutrition

Find it online: https://cheftinaskitchen.com/berry-spinach-salad-with-pecans-feta-and-balsamic-glaze/