Ingredients
Balsamic Dressing
- 1 cup balsamic vinegar
- ¼ cup honey or brown sugar
Salad
- 10 oz baby spinach, fresh
- 3 cups strawberries, cleaned, hulled, and sliced
- 1 cup blueberries
- ⅓ cup feta cheese, crumbled
- 1 cup pecans, toasted, some chopped
Instructions
- Make the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey (or brown sugar) over medium heat. Bring to a gentle boil, then reduce heat and simmer, stirring often, until the mixture reduces by half and thickens, about 10 minutes. The glaze should lightly coat the back of a spoon, but not become syrupy thick.
- Cool the Glaze: Remove the saucepan from the heat and carefully pour the glaze into a heat-proof bowl. Allow it to cool; it will thicken further as it reaches room temperature.
- Assemble the Salad: In a large salad bowl, combine the baby spinach, sliced strawberries, blueberries, and crumbled feta. Gently toss to mix the ingredients without bruising the berries or cheese.
- Serve: Divide the salad between individual serving bowls. Top each with both whole and chopped toasted pecans.
- Dress & Enjoy: Drizzle the cooled balsamic glaze over each salad right before serving for a flavorful finish.
Notes
- Feel free to swap honey for brown sugar in the balsamic glaze based on your taste preference.
- Toast pecans in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Salad is best served immediately after assembling for freshest taste and texture.
- Other nuts like walnuts or almonds can be used in place of pecans.
- You can add grilled chicken or cooked quinoa to make it a main course.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 264 kcal
- Sugar: 25g
- Sodium: 144mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 7mg
