15-Minute Strawberry Spinach Salad

This fresh strawberry spinach salad is my go-to when I want something healthy and colorful that takes hardly any time. Sweet berries, crunchy pecans, salty feta, and a tangy balsamic glaze come together in a way that always impresses at picnics and holiday tables. Even on busy evenings, it feels like a treat and never gets boring.

The first time I brought this to a family BBQ, it disappeared in minutes and left everyone asking for the recipe. Now it is my default when I need a vibrant dish that looks fancy without the fuss.

Ingredients

• Baby spinach: Fresh tender leaves are the best Choose bright green unblemished spinach for maximum flavor and texture
• Strawberries: The sweetest part Clean and hull before slicing and pick the ripest berries for juiciness
• Blueberries: Juicy pops of color Look for plump and firm ones with a deep blue tone
• Feta cheese: Crumbled for salty creamy contrast Choose block feta and crumble yourself for the best texture
• Pecans: Toasted adds warm crunch and brings out the nutty flavor Chop some for extra crunch on top
• Balsamic vinegar: Base for a bold tangy glaze Pick a reputable brand for depth
• Honey or brown sugar: Sweetens and balances the dressing Raw honey or dark brown sugar gives a richer taste

Step-by-Step Instructions

Make the Balsamic Glaze:

Pour balsamic vinegar and honey into a small saucepan Set it over medium heat Bring the mixture to a gentle boil then lower the heat to a simmer Stir often and let it cook until reduced by about half which should take about ten minutes The glaze will start to thicken and should coat the back of a spoon Remove from heat and let cool in a heatproof bowl as it will thicken more as it cools

Prep and Combine the Salad:

While the glaze cools wash and dry the baby spinach thoroughly Remove any tough stems Slice the strawberries evenly for a pretty look Pick through the blueberries and discard any squishy ones In a large bowl combine the spinach strawberries blueberries and crumbled feta

Arrange Individual Bowls:

Portion the salad mixture into separate serving bowls This keeps every serving pretty and allows each guest to get a good mix of everything

Add Pecans and Finish:

Sprinkle both whole and chopped toasted pecans over each serving This adds texture and nutty flavor Drizzle each salad evenly with the cooled balsamic glaze so every bite gets a hint of that tangy sweetness

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My favorite part is always the toasted pecans Their warm fragrance and snap remind me of childhood holidays when we would roast nuts in the oven just for this salad My sister and I used to sneak extra pecans before they made it to the bowl

Storage Tips

This salad is best fresh but you can wash and dry the spinach and slice the strawberries ahead then store them separately in airtight containers Keep the balsamic glaze in the fridge in a jar and toast the pecans days in advance Only combine right before serving to keep everything crisp If you have leftovers store undressed portions in the fridge for a day

Ingredient Substitutions

No blueberries Try raspberries or extra strawberries instead Feta can be swapped for goat cheese or even a handful of shaved parmesan If you are out of pecans walnuts or almonds toast just as well You can use maple syrup in place of honey in the balsamic glaze Imagine little tweaks to keep it interesting

Serving Suggestions

Bring this salad to any picnic or brunch and watch it vanish Serve alongside roasted chicken or grilled fish for a simple but elevated meal Sometimes I layer it over cooked quinoa if I want a filling lunch Leftover balsamic glaze is delicious drizzled on roasted vegetables

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Cultural and Historical Context

Spinach salads with fruit and nuts popped up in American kitchens in the late twentieth century blending sweet and savory French-inspired touches The balsamic glaze comes from Italian cuisine where reductions of vinegar are used on everything from cheese to strawberries so this salad has Mediterranean roots with a modern twist

Frequently Asked Questions About the Recipe

→ How do I make the balsamic glaze?

Gently simmer balsamic vinegar with honey or brown sugar in a saucepan until reduced by half and thick enough to coat a spoon, then let cool before using.

→ Can I prepare the salad ahead of time?

You can slice the berries and prepare the glaze in advance, but combine all ingredients just before serving for the freshest taste and texture.

→ What alternatives can I use for feta or pecans?

Try goat cheese or blue cheese instead of feta, and swap pecans for walnuts, almonds, or seeds for a nut-free variation.

→ How best to serve this salad?

Serve chilled or at room temperature as a vibrant side for grilled dishes, light lunches, or festive spreads.

→ Is this salad suitable for vegetarians?

Yes, all ingredients are plant-based except for feta, which can be replaced with vegan cheese if needed.