Berry Spinach Salad with Pecans and Balsamic Glaze
A vibrant and crunchy salad featuring fresh spinach, strawberries, blueberries, toasted pecans, and a homemade balsamic glaze. Perfect as a main dish or a side.
Ingredients
Salad Ingredients
- 6 cups fresh spinach leaves
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1/2 cup crumbled feta cheese
- 1/2 cup pecans (toasted) Can be swapped with walnuts or almonds
- 1/4 cup red onion, thinly sliced Can be soaked in cold water if the bite is too strong
- 1/2 cup balsamic for the glaze
- 2 tbsp honey (optional) Adds sweetness to the glaze
Instructions
Preparation
- In a large bowl, combine the spinach, strawberries, blueberries, red onion, and toasted pecans.
- Sprinkle the crumbled feta cheese on top.
- For the balsamic glaze, heat balsamic in a small saucepan over medium heat. Simmer until the vinegar reduces by half and thickens.
- Stir in honey, if using, and let it cool.
- Drizzle the balsamic glaze over the salad just before serving.
Serving
- Dress the salad last-minute to prevent soggy spinach.
- If desired, toast the pecans in a dry skillet for 3-5 minutes until they smell nutty.
Notes
Make the balsamic glaze ahead of time; store it in the fridge and gently rewarm before using. Leftovers last a day if dressed; keep components separate if undressed.