Spinach Strawberry Salad with Balsamic Glaze – Healthy & Easy

There’s something genuinely satisfying about a salad that’s not only good for you but also bursting with flavor, texture, and vibrant color. This Spinach Strawberry Salad with Balsamic Glaze fits that description perfectly. It’s light, it’s refreshing, and it’s the kind of dish that makes you feel like you’re doing something good for your body while still indulging in something delicious. Whether you’re serving this as a side dish or turning it into a main by adding a protein, it works for so many occasions—think weeknight dinners, spring brunches, summer picnics, or even those “I need something fresh and quick” moments.

What sets this salad apart is the perfect balance of sweet and savory. The baby spinach adds a soft, earthy green base that’s hearty enough to hold up to toppings but delicate enough to be enjoyed raw. Sliced strawberries and blueberries bring juicy sweetness and a pop of color, while the creamy crumbled feta adds just the right amount of salty richness. Toasted pecans? They’re the golden crunch that ties it all together. And finally, the balsamic glaze—either store-bought or homemade—drizzled over the top takes this salad straight into gourmet territory. It’s thick, tangy, slightly sweet, and it elevates every single bite.

I first came across this salad at a friend’s potluck where I found myself going back for seconds (and maybe thirds). I couldn’t believe something so simple could be so flavorful. Since then, I’ve made it part of my regular rotation, tweaking it with a few optional toppings like grilled chicken or avocado when I want to bulk it up. It’s now one of those staple recipes I turn to when I want to impress guests or just treat myself to something nourishing and delicious.

If you’ve been stuck in a salad rut, or if you think salads are boring, this one is about to change your mind. Let’s dig in.

Why You’ll Love This spinach strawberry salad Recipe

There are countless reasons to fall head over heels for this Spinach Strawberry Salad. Let’s start with the flavor—it’s sweet, salty, nutty, tangy, and totally refreshing. Every bite delivers contrast, which makes it exciting to eat, even if you’re not usually a “salad person.”

First off, it’s incredibly easy to make. Seriously, you can toss this together in under 20 minutes—even faster if you use a store-bought glaze. No fancy techniques, no complicated prep, and minimal cleanup. Just simple, fresh ingredients coming together in the most delightful way. If you’re a beginner in the kitchen or just short on time, this is one of those no-fail recipes that’ll make you look like a total pro.

Secondly, this salad is endlessly customizable. Want to make it heartier? Add grilled chicken, shrimp, or chickpeas. Looking for extra creaminess? Toss in a few slices of ripe avocado. Need more crunch? Swap the pecans for toasted almonds or walnuts. You’re in control here, and that’s the beauty of it.

Another big plus? It’s family-friendly. Even picky eaters often come around when they taste the juicy strawberries and crunchy pecans paired with creamy feta. Kids love the sweetness, adults appreciate the balance, and everyone wins. It’s a dish that works just as well at a summer BBQ as it does on your weekly dinner table.

And let’s not forget how gorgeous this salad looks. It’s vibrant, colorful, and so visually appealing that it often steals the spotlight at gatherings. Whether you’re hosting or bringing a dish to share, you’ll be proud to show this one off.

Lastly, the homemade balsamic glaze is a total game changer. While the salad is great with a vinaigrette, the thick, syrupy glaze adds a gourmet feel that takes the whole dish up a notch. It’s worth the extra 10 minutes to make it yourself—but the shortcut version works beautifully too.

Health Benefits of this spinach strawberry salad

Besides tasting amazing, this Spinach Strawberry Salad also happens to be incredibly nutritious. It’s packed with ingredients that support everything from heart health to glowing skin, and it’s the kind of meal that leaves you feeling energized and satisfied instead of sluggish and overly full.

Let’s start with spinach, the powerhouse green that forms the base of this salad. Spinach is rich in iron, calcium, magnesium, and potassium, as well as vitamins A, C, and K. It’s known for its anti-inflammatory properties, and it provides a healthy dose of fiber, which supports digestion and helps keep you feeling full longer. It’s also low in calories, making it a fantastic choice if you’re watching your intake but still want to eat something substantial.

Then there are the berries. Strawberries and blueberries are loaded with antioxidants, particularly vitamin C and flavonoids, which help fight off free radicals and reduce inflammation in the body. They’re also naturally sweet, so they give the salad a dessert-like quality without adding processed sugar. Plus, they support heart health, improve brain function, and even boost your immune system.

The feta cheese brings in calcium and protein, and while it’s richer than other toppings, a small amount goes a long way in adding creamy texture and savory depth. Pecans, on the other hand, contribute healthy fats—especially monounsaturated fats—as well as fiber and plant-based protein. Toasting them enhances their flavor and makes their crunch even more satisfying.

Even the balsamic glaze has its perks. Balsamic vinegar contains polyphenols, which may support cardiovascular health and help control blood sugar levels. And when you make the glaze at home, you get to control the sweetener, using honey or brown sugar to keep it natural.

When combined, all these ingredients create a salad that’s not only balanced in taste but also incredibly good for you. It’s a complete package—light yet satisfying, nutrient-dense, and totally craveable. If you’re trying to eat more mindfully or add more whole foods to your meals, this salad checks all the boxes.

Preparation Time, Servings, and Nutritional Information

This salad is a dream come true for anyone who values speed and simplicity in the kitchen. You don’t need to spend hours prepping, chopping, or cooking to get something delicious and wholesome on the table. In fact, this dish is ready in less than 30 minutes, including time to make the balsamic glaze from scratch if you go that route.

Preparation Time
Prep time: 15 minutes
Cook time (for balsamic glaze): 10 minutes
Total time: 25 minutes

Servings
This recipe yields about 4 large servings if served as a main dish, or 6 smaller portions if served as a side. It can easily be doubled or halved depending on your needs. For gatherings, it’s a crowd-pleaser that scales well.

Nutritional Information (Per Serving)
Calories: 260
Protein: 6g
Carbohydrates: 22g
Dietary Fiber: 5g
Sugars: 15g (from berries and balsamic glaze)
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 280mg

Please note that these numbers are estimates and can vary depending on portion sizes and specific ingredient brands. If you add extras like avocado, chicken, or more cheese, the nutritional values will adjust accordingly.

What’s great here is that this salad offers a healthy balance of macronutrients. You get healthy fats from the pecans and feta, carbs and fiber from the fruit and greens, and a modest amount of protein. It’s light but filling, and it won’t weigh you down.

Ingredients List of this spinach strawberry salad

For this salad, you’re working with a beautiful mix of fresh, wholesome ingredients that you can easily find in any grocery store. Many of them may already be in your kitchen. The star ingredients come together effortlessly to create a dish that’s bright, flavorful, and perfect for any season.

For the Salad:

• 6 to 8 cups of fresh baby spinach: Washed and dried. This forms the hearty yet tender base of the salad. Baby spinach is mild in flavor and delicate in texture, making it perfect for raw salads.
• 1½ cups fresh strawberries, sliced: Choose ripe, juicy berries for the best flavor. Strawberries bring a sweet, slightly tart bite that contrasts beautifully with the feta and balsamic glaze.
• ½ cup fresh blueberries: Optional but recommended for added color, texture, and a different kind of berry sweetness.
• ½ cup crumbled feta cheese: Adds creaminess and a salty kick that balances the sweetness of the fruit. You can use goat cheese or even a dairy-free alternative if needed.
• ½ cup pecans, toasted: Whole or chopped. Toasting enhances their natural nuttiness and adds a rich, crunchy texture.

Optional Toppings:

• Additional fresh berries: To bulk up the fruit content and add visual appeal.
• Avocado slices: For added creaminess and healthy fats.
• Grilled chicken or shrimp: Great for turning this salad into a protein-packed main dish. Both pair well with the sweet and savory profile of the salad.

For the Homemade Balsamic Glaze:

• 1 cup balsamic vinegar: Use a good-quality balsamic vinegar for the best flavor. The taste becomes more concentrated as it reduces.
• ¼ cup honey or brown sugar: This balances out the sharp acidity of the vinegar and helps the glaze become thick and syrupy.

If you prefer a shortcut, you can absolutely use a store-bought balsamic glaze, aged balsamic vinegar, or even a balsamic vinaigrette. However, the homemade version has a rich, deep flavor that makes it worth the few extra minutes.

Step-By-Step Cooking Instructions

One of the best things about this Spinach Strawberry Salad is how effortlessly it comes together. Even if you’re someone who tends to shy away from cooking or gets overwhelmed by complex instructions, you’ll find this salad refreshingly simple. Whether you’re preparing it for a cozy lunch at home or dressing it up for a family gathering, every step is straightforward, flexible, and designed to help you succeed.

Step 1: Wash and Prep the Produce

Start by prepping all your fresh ingredients. Rinse your baby spinach under cold water, then gently pat it dry with a clean kitchen towel or use a salad spinner to remove excess moisture. This step is key to avoiding soggy salad greens, so don’t skip it.

Next, slice your strawberries. Cut off the green tops and slice them vertically into thin pieces. Try to keep the slices uniform so that they distribute evenly throughout the salad.

Give your blueberries a rinse as well and set them aside to dry. If you’re using any optional produce like avocado or extra berries, prepare those now too. Avocados should be sliced just before serving to avoid browning.

Step 2: Toast the Pecans

To bring out their flavor and give them a bit of extra crunch, you’ll want to toast your pecans. This is a small step, but it adds a ton of depth to the overall dish.

Place a dry skillet over medium heat. Once it’s warm, add your pecans—whole or chopped, depending on your preference. Stir frequently to avoid burning and toast for about 3 to 5 minutes until they become fragrant and start to brown slightly. As soon as they’re done, remove them from the pan and set them aside to cool.

If you’re short on time, you can use raw pecans, but trust me, the toasting makes a difference.

Step 3: Make the Balsamic Glaze (If Going Homemade)

If you’re opting for the homemade glaze—and I highly recommend that you do—it only takes about 10 minutes from start to finish.

In a small saucepan, combine 1 cup of balsamic vinegar with ¼ cup of honey or brown sugar. Stir the mixture together and bring it to a gentle boil over medium-high heat.

Once it starts boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent burning, and continue simmering for about 8 to 10 minutes, or until the liquid has reduced by half. It should have a syrupy consistency that coats the back of a spoon.

When it’s done, remove it from the heat and let it cool. The glaze will thicken even more as it cools, becoming rich and velvety. Set it aside until you’re ready to use it.

If you’re using a store-bought glaze or vinaigrette, you can skip this step and move straight on to assembling the salad.

Step 4: Prepare Optional Protein (If Using)

If you want to turn this salad into a complete meal, now is a good time to prepare your protein. Grilled chicken breast or shrimp are two excellent choices because they add substance without overwhelming the delicate flavors of the salad.

For chicken, season both sides with a little salt, pepper, and garlic powder. Grill or sear over medium-high heat until fully cooked through—about 6 to 8 minutes per side depending on thickness. Let it rest for a few minutes before slicing.

For shrimp, toss them in olive oil, salt, pepper, and a pinch of paprika or lemon juice. Cook in a hot skillet or on a grill for about 2 minutes per side or until opaque.

Keep the protein warm until you’re ready to serve.

Step 5: Assemble the Salad Base

Grab a large salad bowl (or individual serving bowls if you prefer plating it that way). Add the baby spinach first, spreading it out so there’s a nice, even layer as your base.

Next, sprinkle the sliced strawberries over the spinach. Follow with the blueberries, spreading them out for an even distribution of color and flavor. Then add the crumbled feta cheese. Try to scatter it evenly so that every bite includes a little bit of everything.

Step 6: Add the Crunch

Once your salad base is assembled, it’s time to bring in the crunch factor. Take your toasted pecans—whole for bold bites or chopped for more even distribution—and sprinkle them generously over the top.

The combination of tender greens and juicy fruit with that toasty, nutty crunch is what makes this salad so exciting to eat.

Step 7: Add Optional Toppings

If you’re using extras like avocado slices or grilled chicken or shrimp, go ahead and layer those on now. For avocado, place a few slices on top of each salad portion, ideally right before serving so they don’t brown. If you’ve prepared grilled protein, fan it out over the top for a polished, restaurant-style look.

You can also throw on a few more fresh berries at this point if you want the salad to look extra vibrant.

Step 8: Drizzle with Balsamic Glaze

Now comes the fun part—adding that gorgeous balsamic glaze. Whether you made it yourself or picked it up at the store, drizzle it slowly over the salad just before serving. You want enough to coat the salad without drowning it. The glaze will add a tangy-sweet richness that ties all the ingredients together.

If you’re serving this salad buffet-style, leave the glaze on the side so guests can drizzle it themselves.

Step 9: Toss or Serve as-Is

At this point, you can gently toss the salad if you want everything mixed together—or you can leave it beautifully layered and let each person scoop out their own serving. Either way works. If you do toss it, go slowly and carefully to avoid bruising the spinach or breaking up the soft fruit.

Step 10: Serve and Enjoy

Serve immediately while the ingredients are fresh and vibrant. This salad is best enjoyed shortly after assembly so the greens stay crisp and the fruit retains its texture.

And there you have it—your beautiful, fresh, flavorful Spinach Strawberry Salad with Balsamic Glaze is ready to enjoy.

How to Serve this spinach strawberry salad

This salad is incredibly versatile when it comes to serving options. Whether you’re planning a casual weeknight dinner or a fancy weekend brunch, it’s right at home in both settings.

Serve it as a standalone meal for a light lunch or dinner. Just add a protein like grilled chicken or shrimp, and maybe a slice of crusty bread or a bowl of soup on the side to round it out. The combination of textures and flavors is filling enough that you won’t miss a heavier entrée.

As a side dish, this salad pairs beautifully with grilled meats, roasted vegetables, or even a pasta dish. It’s a nice, fresh contrast to richer, heavier foods and adds a colorful element to your table.

You can also serve this salad as a starter for a dinner party. Present it in individual bowls or plates, drizzled with balsamic glaze, for a restaurant-worthy first course.

Hosting a brunch? This salad fits right in alongside quiches, egg bakes, and fresh pastries. Its fruity elements make it feel right at home during morning or early afternoon meals.

You can even serve it as part of a buffet spread or picnic. Just keep the glaze separate until serving so the spinach doesn’t wilt. Add it right before people start filling their plates, and you’ll have a dish that’s both beautiful and crowd-pleasing.

Coming up next, let’s talk about what pairs best with this salad—from drinks to sides to proteins—so you can build a complete and delicious meal around it.

Pairing Suggestions for this spinach strawberry salad

One of the joys of this Spinach Strawberry Salad with Balsamic Glaze is how well it plays with others. Whether you’re building out a full menu for guests or just trying to round out your own meal at home, there are tons of delicious ways to pair this salad. Because it walks that beautiful line between sweet and savory, it complements both hearty and light dishes alike.

Protein Pairings

To make this salad a complete meal, adding a protein is the easiest and most satisfying route. It turns what could be a side dish into something hearty and energizing without weighing you down.

• Grilled Chicken Breast: This is probably the most popular pairing. Season it simply with salt, pepper, and a bit of garlic or smoked paprika for depth. Slice it thin and layer it over the top of your salad for a clean, classic pairing.
• Pan-Seared or Grilled Shrimp: Their natural sweetness pairs beautifully with the fruit in the salad. Toss the shrimp with olive oil, a squeeze of lemon, and a pinch of chili flakes for a little kick.
• Salmon: Whether baked or grilled, salmon’s rich, fatty flavor balances the lightness of the greens and berries. Try a honey-glazed or citrus-marinated version to echo the salad’s sweet notes.
• Chickpeas or White Beans: If you’re going vegetarian or plant-based, roasted chickpeas or marinated white beans are a great protein option. They add texture, fiber, and satisfying heft.

Side Dishes

You might be wondering what kinds of side dishes make sense with this kind of salad. The goal here is balance—something simple enough that it doesn’t compete with the salad, but complementary in flavor and texture.

• Fresh Bread: Think warm, crusty baguette slices, a soft roll, or even a rustic olive loaf. A simple piece of bread is perfect for soaking up any leftover balsamic glaze at the bottom of the bowl.
• Soup: A light, brothy soup like chicken or vegetable works great as a starter, or you can go with something creamier like butternut squash or a roasted red pepper soup for contrast.
• Grilled or Roasted Vegetables: Zucchini, asparagus, or bell peppers drizzled with olive oil and a touch of salt make an easy, healthy addition to your plate.
• Quinoa or Couscous: These mild grains are fantastic for turning this into a grain bowl-style meal. They absorb the flavors of the salad well and add satisfying texture.

Beverage Pairings

Since we’re keeping things halal, we’re skipping wine suggestions—but that doesn’t mean we can’t have thoughtful and refreshing beverages that pair well with this salad.

• Sparkling Water with Fresh Fruit: Add a few slices of lemon, lime, or fresh berries to a tall glass of sparkling water. It’s light, crisp, and subtly flavored.
• Mint Lemonade: Fresh, tangy, and herbaceous, mint lemonade offers a citrusy burst that plays well with the sweetness of the berries and the acidity of the balsamic glaze.
• Iced Green Tea: Mild and slightly earthy, green tea is a great palate cleanser that doesn’t overpower the salad’s fresh flavors.
• Pomegranate Juice: Slightly tart and naturally sweet, pomegranate juice echoes the fruity elements of the salad while adding a rich, ruby color to your table.

Whatever you choose to serve with this salad, the key is to let its fresh, vibrant nature shine. Keep things balanced, colorful, and satisfying, and you’ll have a meal that feels as good as it tastes.

Storage, Freezing & Reheating Instructions

One of the best things about this salad is how quickly it comes together, but when it comes to storing leftovers or prepping ahead, a few smart steps can make a big difference. Because of the delicate nature of some ingredients—like spinach, berries, and the balsamic glaze—this isn’t a salad that stores perfectly once fully dressed. But with a little planning, you can still enjoy it beyond day one.

Storing Leftovers

If you’ve already tossed your salad with the glaze and can’t finish it all in one sitting, store the leftovers in an airtight container in the refrigerator. It’s best eaten within a day, as the spinach will begin to wilt and the berries can release excess moisture, making the salad soggy. For maximum freshness, remove any avocado before storing, as it tends to brown quickly.

If you haven’t added the glaze yet, you’re in luck—the dry ingredients store much better. Simply keep the salad mix (spinach, berries, feta, and pecans) in a sealed container in the fridge and add the glaze right before serving.

Make-Ahead Tips

If you’re prepping this salad in advance for a party or meal, keep the components separate until it’s time to eat. Here’s how you can break it down:

• Spinach: Wash, dry, and store in a sealed container with a paper towel inside to absorb moisture.
• Berries: Slice strawberries ahead of time and store in a separate container.
• Feta and pecans: These can be measured out and kept in smaller containers until ready to assemble.
• Balsamic glaze: Whether homemade or store-bought, the glaze will keep well in the fridge for up to 2 weeks. Store in a jar or squeeze bottle for easy use.

When it’s time to serve, just combine all your ingredients and drizzle with glaze. This method keeps everything fresh and avoids sogginess.

Freezing Instructions

This salad isn’t ideal for freezing. Spinach, strawberries, and blueberries all have high water content, which means they don’t thaw well and will lose their texture and flavor. The glaze can be frozen if necessary, but it stores so well in the fridge that freezing usually isn’t needed.

Reheating Instructions (For Protein)

If you’ve added grilled chicken, shrimp, or any cooked protein, you can absolutely store and reheat those separately.

• Chicken: Store in an airtight container and reheat in a skillet or microwave until warmed through. Be sure not to overcook it during reheating to prevent it from drying out.
• Shrimp: Reheat quickly in a hot pan or microwave in short bursts. Shrimp cooks fast and can become rubbery if overheated.

The key to enjoying this salad after day one is smart prep and storage. When in doubt, keep your wet and dry ingredients apart and assemble just before serving.

Common Mistakes to Avoid in this spinach strawberry salad

Even though this salad is incredibly easy to make, there are still a few common mistakes that can affect the texture, flavor, or overall presentation. Let’s talk about those so you can avoid them and make sure your salad turns out perfectly every time.

1. Not Drying the Spinach Properly

After washing your spinach, it’s essential to dry it completely. Wet leaves will cause the salad to be soggy and dilute the balsamic glaze. A salad spinner is your best friend here, but patting with a clean towel works in a pinch. Dry greens equal crisp, fresh bites.

2. Overloading the Salad with Toppings

It’s tempting to pile on extra cheese, fruit, or glaze, but more isn’t always better. Overloading the salad can throw off the balance of flavors and make it too heavy. Stick to the suggested quantities and add optional ingredients in moderation.

3. Skipping the Toasting Step

Toasting the pecans isn’t just a fancy suggestion—it genuinely enhances their flavor and texture. Skipping this step can make the salad feel flat. It only takes a few minutes but makes a big difference in the final result.

4. Adding Balsamic Glaze Too Early

The balsamic glaze should be drizzled right before serving. If you add it too early, it can cause the spinach to wilt and the berries to soften too much. Always wait until just before serving to dress the salad.

5. Using Low-Quality Balsamic Vinegar

The flavor of the glaze heavily depends on the quality of the balsamic vinegar you use. Cheap versions can taste overly acidic or sharp. Go for a good-quality balsamic with a naturally sweet, rich flavor for the best result.

By keeping these tips in mind, you can avoid the usual pitfalls and ensure your salad is always fresh, balanced, and delicious.

Pro Tips of this spinach strawberry salad

Want to take your salad game to the next level? Here are some insider tips to help you make the most of this recipe. These little adjustments and upgrades can really elevate the overall flavor and presentation.

1. Chill Your Salad Bowls

This may sound like overkill, but trust me—it works. Chilling your salad bowls for 10–15 minutes before serving helps keep the spinach crisp and adds a refreshing feel to the first bite, especially on warm days.

2. Make Extra Balsamic Glaze

Go ahead and double the glaze recipe. It keeps beautifully in the fridge for up to two weeks and can be used on everything from grilled veggies to roasted meats or even as a drizzle over fresh fruit or cheese plates.

3. Mix Greens for Variety

While baby spinach is the base here, you can mix in a few other greens for texture and flavor variety. Try adding a handful of arugula for peppery notes or some butter lettuce for softness.

4. Use Room-Temperature Ingredients

Let your berries and cheese come to room temperature before assembling the salad. Cold strawberries can be less flavorful, and cheese tends to have better texture and richness when not chilled.

5. Prep Pecans in Batches

If you find yourself making this salad often (which you might!), toast a large batch of pecans ahead of time and keep them in an airtight jar. That way, they’re always ready to sprinkle on whenever you need a crunch fix.

6. Slice Strawberries Right Before Use

Although you can prep a lot of the salad in advance, strawberries are best when sliced just before serving. This preserves their juiciness and prevents them from getting mushy or watery in the salad.

With these tips in your back pocket, you’ll be able to consistently make a salad that’s as beautiful as it is delicious. Coming up next: answers to the most common questions about this recipe.

Frequently Asked Questions (FAQs)

Even with a recipe as simple and straightforward as this Spinach Strawberry Salad, questions can still pop up. Maybe you’re making it for the first time, or you want to tweak it to fit your preferences. Whatever the case, here are some of the most commonly asked questions—answered with care to help you feel completely confident in the kitchen.

Can I make this salad ahead of time?

Yes and no. You can prepare the individual components in advance, but it’s best to assemble the salad just before serving. Wash and dry the spinach, slice the strawberries, and toast the pecans ahead of time. Store each ingredient in separate containers. The feta can be crumbled and kept refrigerated, and the balsamic glaze (if homemade) can be prepared days in advance. When you’re ready to serve, just toss everything together and drizzle with glaze.

Can I use frozen berries instead of fresh?

It’s not recommended. Frozen strawberries and blueberries tend to release too much moisture as they thaw, which can make the salad soggy and dull the flavors. For best results, always use fresh, ripe berries. If fresh berries aren’t available, consider substituting with apple slices, orange segments, or dried cranberries.

What’s the best substitute for feta cheese?

If feta isn’t your favorite or you need a substitute due to dietary restrictions, goat cheese is an excellent alternative. It’s creamy and tangy, just like feta, but with a slightly milder flavor. For a dairy-free or vegan option, look for plant-based cheeses that crumble well. Even a sprinkle of nutritional yeast can add a cheesy flavor without any actual cheese.

How do I keep the spinach from wilting?

The key is moisture control. Always dry your spinach thoroughly after washing. Avoid adding the balsamic glaze too early, as the acidity can break down the leaves. If you’re making the salad in advance, store the greens separately and wait until the last moment to combine everything.

Is this spinach strawberry salad kid-friendly?

Absolutely. The sweetness of the strawberries and blueberries makes it very appealing to kids, especially if they’re usually picky about greens. You can adjust the amount of feta or glaze to their taste, or serve the glaze on the side so they can control how much goes on. Some parents also like to add a little cooked chicken to make it a more filling lunch or dinner for kids.

Can I use a different kind of nut?

Yes, you can! Pecans are amazing in this salad, but you’re not limited to them. Walnuts, almonds, pistachios, or even sunflower seeds can be used instead. If you have a nut allergy, roasted pumpkin seeds are a great alternative that still offers crunch and flavor.

What if I don’t want to make the balsamic glaze?

No worries. Store-bought balsamic glaze is widely available and tastes great. You can also use aged balsamic vinegar on its own, which has a thicker, naturally sweet flavor. A basic balsamic vinaigrette dressing works too, though it will give you a lighter, more traditional salad flavor rather than the rich glaze finish.

Can I make this spinach strawberry salad vegan?

Absolutely! Just swap the feta cheese for a plant-based alternative or omit it altogether. Use maple syrup or brown sugar instead of honey when making the balsamic glaze. Everything else in the salad is naturally vegan and delicious.

Can I serve this spinach strawberry salad as a main course?

Yes, and it makes a fabulous main dish—especially when you add protein like grilled chicken, shrimp, or tofu. To make it even heartier, you can serve it over a bed of quinoa or a mix of greens and grains.

How do I keep avocado from browning if I add it?

Avocado tends to brown quickly once sliced, so it’s best added right before serving. If you need to prep it a little ahead of time, you can toss the slices in a bit of lemon or lime juice to slow the oxidation process. Still, for best results and appearance, slice and add it fresh at the last moment.

By having answers to these common questions, you’re already one step ahead in the kitchen. Now let’s wrap things up with some final thoughts and a little encouragement.

Conclusion & Call to Action

If there’s one thing this Spinach Strawberry Salad with Balsamic Glaze proves, it’s that healthy food can also be exciting, flavorful, and completely satisfying. With its combination of tender greens, juicy berries, creamy feta, and crunchy toasted pecans, all brought together by a rich and tangy balsamic glaze, this dish checks every box—taste, texture, appearance, and ease of preparation.

This isn’t just a salad. It’s a recipe you’ll come back to again and again. It’s a starter that steals the show at potlucks. It’s a light lunch that leaves you feeling energized and happy. It’s the answer to those days when you want something fresh, fast, and fuss-free—but still want to impress. And once you’ve made it once or twice, it becomes second nature to throw together. Before long, it’s not just a recipe—it’s part of your lifestyle.

Maybe you’ll play around with toppings. Maybe you’ll make the glaze a little thicker next time, or toast extra pecans just because they’re so good. Maybe your kids will ask for the “berry salad” by name. That’s the beauty of a simple recipe like this—it becomes yours.

So, are you ready to make it? Gather those fresh berries, pick out your prettiest salad bowl, and whip up a batch of balsamic glaze. Take a photo, dig in, and don’t forget to share your masterpiece. I’d love to hear how it turned out for you. Drop a comment below, share it with a friend, or tag me on social media—I’m always excited to see your kitchen creations.

Here’s to fresh, feel-good meals and salads that go beyond the basics. Happy cooking!

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