Introduction

This 15-Minute Strawberry Spinach Salad is a fresh and vibrant dish perfect for a quick lunch or light dinner. Sweet strawberries, tangy balsamic glaze, and crunchy pecans combine to create a delicious balance of flavors and textures.

A close-up view of a fresh salad in a white bowl set on a white marbled surface. The salad has a base layer of dark green spinach leaves with a fresh and slightly glossy texture. Scattered on top are bright red strawberry halves and whole plump blueberries, adding vivid splashes of red and deep blue. There are also crunchy pecan nuts with a shiny, brown surface spread evenly throughout. Small white crumbs of feta cheese are sprinkled on top, adding a soft contrast. The salad is lightly drizzled with a shiny dark balsamic glaze, giving a slight shine and richness to the mix. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup balsamic vinegar
1/4 cup honey (or brown sugar)
10 oz baby spinach (fresh)
3 cups strawberries (cleaned, hulled, and sliced)
1 cup blueberries
1/3 cup feta cheese (crumbled)
1 cup pecans (toasted, some chopped)

Instructions

Step 1: In a small saucepan, heat balsamic vinegar and honey over medium heat.
Step 2: Bring the mixture to a gentle boil, then reduce heat to a simmer. Stir occasionally and cook until the mixture thickens and reduces by about half, approximately 10 minutes.
Step 3: Remove the saucepan from heat and pour the balsamic glaze into a heat-proof bowl to cool. The glaze will thicken further as it cools. It should be thick enough to coat the back of a spoon without being too stiff.
Step 4: In a large bowl, combine baby spinach, strawberries, blueberries, and crumbled feta cheese. Toss gently to combine all ingredients evenly.
Step 5: Divide the salad into individual serving bowls.
Step 6: Top each bowl with toasted pecans, using both whole and chopped pieces for texture.
Step 7: Drizzle the balsamic glaze over each salad just before serving for a sweet and tangy finish.

Tips & Variations

Use maple syrup instead of honey for a different sweetness profile in the glaze.
Swap pecans for walnuts or almonds if preferred or to vary the crunch.
Add avocado slices or grilled chicken for added richness and protein.
Prepare the balsamic glaze in advance and store in the refrigerator; warm slightly before drizzling.

Storage

Store leftover salad components separately if possible; spinach and berries keep best without dressing. The balsamic glaze can be refrigerated in an airtight container for up to one week. Toss the salad just before serving. Leftover dressed salad is best eaten within a day. Reheat the glaze gently if needed to restore pourable consistency.

How to Serve

A white bowl filled with a colorful salad sits on a white marbled surface. The base layer is fresh green spinach leaves with a smooth texture. Scattered on top are bright red strawberry slices and whole deep blue blueberries, adding a juicy and vibrant contrast. Whole and chopped glossy brown pecans are spread across, giving a crunchy texture and warm color. Small white crumbles of cheese are sprinkled evenly over the salad. A shiny dark dressing is drizzled lightly on top, creating a glossy finish over the ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries in this salad?

Fresh berries are recommended for the best texture and flavor. If using frozen berries, thaw and drain them well to avoid excess moisture in the salad.

How do I toast pecans?

Toast pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until fragrant and lightly browned. Let them cool before adding to the salad.