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Strawberry Spinach Salad Recipe

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A vibrant Strawberry Spinach Salad with sweet strawberries, juicy blueberries, creamy feta, toasted pecans, and a tangy homemade balsamic glaze, perfect for any occasion.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No-cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

1 cup balsamic vinegar

¼ cup honey or brown sugar

10 oz baby spinach (fresh)

3 cups strawberries, cleaned, hulled, and sliced

1 cup blueberries

⅓ cup feta cheese, crumbled

1 cup pecans, toasted (some chopped)

Instructions

  1. In a small saucepan, combine balsamic vinegar and honey (or brown sugar). Heat over medium and bring to a gentle boil. Reduce heat to simmer for 10 minutes, stirring occasionally, until the mixture thickens and reduces by half. Remove from heat and set aside to cool.
  2. In a large bowl, combine the spinach, sliced strawberries, blueberries, and crumbled feta. Toss gently to combine.
  3. In a separate bowl, toast the pecans by placing them in the oven for 4-5 minutes at 350°F or until golden. Let them cool before adding to the salad.
  4. Top the salad with the toasted pecans. Drizzle the balsamic glaze over the top, or serve it on the side. Toss lightly.
  5. Serve immediately or refrigerate for up to 2 hours to let the flavors meld.

Notes

  • For a vegan version, omit the feta or replace it with a dairy-free cheese alternative.
  • Try adding other fruits like raspberries, peaches, or grapes for variety.
  • If you prefer a thicker glaze, cook it a little longer to reduce more.
  • Toast the pecans in advance and store them in an airtight container to save time.
  • This salad is best enjoyed fresh, but leftovers can last up to 2 days in the fridge (without the dressing).

Nutrition

Find it online: https://cheftinaskitchen.com/strawberry-spinach-salad-recipe/