Description
A refreshing, vibrant salad featuring tender baby spinach, juicy strawberries, blueberries, crumbled feta, toasted pecans, and a homemade balsamic glaze. Perfect as a side dish or main course with optional grilled chicken or shrimp.
Ingredients
-
6–8 cups baby spinach
-
1½ cups fresh strawberries, sliced
-
½ cup fresh blueberries
-
½ cup feta cheese, crumbled
-
½ cup pecans, toasted
-
Optional: avocado slices, grilled chicken or shrimp
For Balsamic Glaze: -
1 cup balsamic vinegar
-
¼ cup honey or brown sugar
Instructions
-
Wash and dry spinach; slice strawberries.
-
Toast pecans in a skillet for 3–5 minutes.
-
For glaze: simmer balsamic vinegar and honey until reduced by half and syrupy (about 10 minutes). Let cool.
-
In a large bowl, layer spinach, strawberries, blueberries, feta, and pecans.
-
Add optional toppings.
-
Drizzle with balsamic glaze just before serving.
Notes
-
Use a salad spinner to keep spinach crisp.
-
Add protein for a complete meal.
-
Don’t drizzle the glaze until serving time to avoid soggy greens.
-
Store components separately if making ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for glaze)
- Category: Salad
- Method: Tossing, Simmering
- Cuisine: American