Berry Spinach Salad
Bright, colorful, and full of contrasting textures, this Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze blends sweet berries, crunchy toasted pecans, and tangy feta for a fresh, lively bite.
Ingredients
For the Base
- 6 cups fresh spinach leaves
- 1 cup fresh strawberries, sliced Use ripe, firm berries.
- 1 cup fresh blueberries Use ripe, firm berries.
- 1/4 cup red onion, thinly sliced Soak in cold water for milder flavor, if desired.
For the Toppings
- 1/2 cup crumbled feta cheese Can substitute with low-fat feta or goat cheese.
- 1/2 cup pecans, toasted Can substitute with walnuts or sliced almonds.
For the Balsamic Glaze
- 1/2 cup balsamic vinegar Use good-quality balsamic for better flavor.
- 2 tablespoons honey (optional) Omit for a lower sugar glaze.
Instructions
Preparation
- Toast the pecans in a dry skillet over medium heat for 3–5 minutes, shaking often until fragrant and lightly browned. Remove from heat and let cool.
- Rinse and dry the spinach leaves. Hull and slice the strawberries. Rinse the blueberries and thinly slice the red onion.
Making the Balsamic Glaze
- Pour the balsamic vinegar into a small saucepan over medium heat. Bring to a simmer, then reduce heat and simmer for 8–12 minutes until it reduces by half and thickens to a syrupy consistency. If using, stir in the honey and remove from heat. Let cool slightly.
Assembling the Salad
- In a large bowl, combine the spinach, sliced strawberries, blueberries, red onion, and toasted pecans. Toss gently.
- Sprinkle the crumbled feta cheese on top and drizzle with balsamic glaze just before serving.
Notes
For best flavor, serve immediately after dressing. The salad can be prepped ahead but dress just before serving for optimal freshness.