Description
Strawberry Spinach Salad is a healthy, vibrant, and easy-to-make recipe that comes together in just 15 minutes! Featuring Feta cheese, pecans, and a simple balsamic dressing, this salad is perfect as a side dish for weeknight dinners or as a crowd-pleaser for holidays, picnics, potlucks, and family gatherings.
Ingredients
Scale
For the Balsamic Dressing (Balsamic Glaze):
1 cup balsamic vinegar
¼ cup honey or brown sugar
For the Spinach Strawberry Salad:
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
Prepare the Balsamic Dressing (Glaze):
- In a small saucepan, combine the balsamic vinegar and honey (or brown sugar).
- Heat over medium heat and bring to a gentle boil.
- Reduce the heat to a simmer and cook, stirring occasionally, until the mixture thickens and reduces by about half (approximately 10 minutes).
- Remove from heat and pour the balsamic glaze into a heat-proof bowl to cool. The glaze will thicken further as it cools.
- The consistency should be thick enough to coat the back of a spoon but not overly thick.
Assemble the Salad:
- In a large bowl, combine the baby spinach, sliced strawberries, blueberries, and crumbled Feta cheese. Toss gently to combine.
- Divide the salad into individual serving bowls.
Top and Serve:
- Top each serving bowl with toasted pecans (both whole and chopped).
- Drizzle the balsamic glaze over the top of each salad serving and enjoy!
Notes
- For added crunch, you can substitute or mix the pecans with other nuts like walnuts or almonds.
- The balsamic glaze can be made ahead of time and stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 264
- Sugar: 25g
- Sodium: 144mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 7mg