15-Minute Strawberry Spinach Salad (Print-Friendly Version)
Delicate spinach, juicy strawberries, feta, and toasted pecans tossed with a simple homemade balsamic glaze.
# Ingredients:
→ Balsamic Dressing
01 -
250 ml balsamic vinegar
02 -
60 ml honey or brown sugar
→ Salad
03 -
285 g baby spinach, fresh
04 -
450 g strawberries, cleaned, hulled, sliced
05 -
150 g blueberries
06 -
50 g feta cheese, crumbled
07 -
100 g pecans, toasted, some chopped
# Steps:
01 -
In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a gentle boil, then reduce to a simmer. Stir regularly, allowing the mixture to reduce by half and thicken, approximately 10 minutes. Remove from heat and transfer to a heatproof bowl to cool; glaze will thicken further as it cools.
02 -
In a large bowl, add baby spinach, sliced strawberries, blueberries, and crumbled feta cheese. Gently toss to ensure even distribution.
03 -
Portion the salad mixture into individual bowls. Garnish each serving with whole and chopped toasted pecans. Drizzle balsamic glaze over the top and serve immediately.
# Notes & Tips:
01 -
Toast pecans beforehand for enhanced flavor and extra crunch.
02 -
Allow the balsamic glaze to reach room temperature before drizzling for optimal consistency.