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This Strawberry Spinach Salad comes together in just fifteen minutes and adds brightness to any meal with its sweet berries, salty feta, and a tangy homemade balsamic dressing. It is my typical go-to when I want something healthy and beautiful for both rush weeknights and holidays with family.
I first made this strawberry spinach salad for Mother’s Day one year and it became a tradition. Even the kids ask for seconds and never mind the spinach.
Ingredients
- Baby spinach: fresh tender base rich in iron and easy to find
- Strawberries: ripe and juicy supply sweetness visually pop in the bowl choose ones that are bright red and fragrant
- Blueberries: for extra color and an antioxidant boost pick firm and plump berries
- Feta cheese: crumbled supplies creamy saltiness choose feta from a block if possible for the best flavor
- Pecans: toasted to bring out nuttiness half left whole and half chopped adds crunch buying raw and toasting at home gives the best result
- Balsamic vinegar: for making the dressing choose a good quality aged one for depth
- Honey or brown sugar: naturally sweetens the glaze I like honey for floral notes
Step-by-Step Instructions
- Make the Balsamic Glaze:
- Combine balsamic vinegar and honey in a small saucepan and bring to a gentle boil over medium heat stirring frequently
- Once boiling reduce the heat to low and keep simmering stir often until liquid thickens and reduces by about half around ten minutes you are looking for the consistency to coat a spoon but not get sticky
- Remove saucepan from heat and pour glaze into a heat proof bowl to cool it will thicken more as it sits
- Assemble the Salad:
- Place baby spinach in a large mixing bowl along with sliced strawberries blueberries and crumbled feta do not add nuts yet
- Gently toss ingredients using clean hands or salad tongs making sure spinach is evenly coated in berry juices and cheese
- Add Pecans and Dress:
- Divide salad between serving bowls or plates
- Scatter toasted whole and chopped pecans over each salad serving for layers of crunch
- Using a spoon drizzle cooled balsamic glaze over each salad bowl to finish try not to overdress to keep everything fresh
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The balsamic glaze is my favorite part because it feels fancy with just two ingredients. One holiday everyone gathered in the kitchen just for the scent of it bubbling.
Storage Tips
If you plan ahead save leftovers by keeping the spinach and toppings separate from the balsamic glaze and pecans. Only assemble what you will use so the leaves stay crisp and the nuts keep their crunch. The glaze stores in a jar in the fridge for up to a week and pecans can be kept in an airtight container at room temperature.
Ingredient Substitutions
You can swap walnuts for pecans if you like a stronger crunch or go with goat cheese instead of feta for tang. For a vegan salad skip the cheese or use a plant based crumble and swap honey for maple syrup in the balsamic glaze. Raspberries also work beautifully in place of blueberries or mixed with them.
Serving Suggestions
This salad is bright enough to serve as a stand alone lunch paired with crusty bread or as a side next to grilled chicken or salmon. I love bringing it to picnics because it travels well if dressed last minute. For the holidays layer it on a big platter for a gorgeous centerpiece.
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Cultural Context
Spinach salads with fruit are a classic in many Mediterranean and American kitchens but adding balsamic glaze makes it feel a little more special than most. The sweet salty creamy mix reminds me of springtime European salads and celebrations in my family’s kitchen.
Recipe FAQs
- → Can I substitute feta cheese with another cheese?
Yes, goat cheese or fresh mozzarella work well as replacements, offering a similar creamy texture.
- → How do I toast pecans for the salad?
Spread pecans on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring once, until fragrant and golden.
- → Is it possible to make the balsamic glaze in advance?
Absolutely. Prepare the glaze ahead and store it in a sealed container in the refrigerator for up to a week.
- → What other fruits can be added?
Blueberries, raspberries, or sliced apples can be mixed in for added flavor and variety.
- → How do I best store leftovers?
Keep leftover salad in an airtight container in the refrigerator. For best texture, add dressing just before serving.
- → Can this be served as a main dish?
Add grilled chicken or tofu to turn this vibrant salad into a satisfying main course.