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Strawberry Spinach Salad with Blueberries, Pecans, Feta Cheese, and Balsamic Glaze

A refreshing and vibrant salad featuring fresh baby spinach, sliced strawberries, blueberries, toasted pecans, and crumbled feta cheese, finished with a homemade balsamic glaze dressing. Perfect for Easter celebrations, potlucks, or light meals.

  • Total Time: 25 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 10 oz baby spinach
  • 3 cups strawberries, hulled and sliced
  • 1 cup blueberries
  • 1 cup pecans, toasted and some chopped
  • 1/3 cup feta cheese, crumbled
  • 1 cup balsamic vinegar
  • 1/4 cup honey

Instructions

  1. Toast the pecans in the oven at 350°F for 8-10 minutes until fragrant, then chop some of them.
  2. In a small saucepan, combine balsamic vinegar and honey; simmer over medium heat for 10-15 minutes until reduced to a thick glaze. Set aside to cool.
  3. In a large bowl, combine baby spinach, sliced strawberries, blueberries, and crumbled feta cheese. Toss to mix.
  4. Divide the salad into individual serving bowls. Top each with whole and chopped toasted pecans.
  5. Drizzle with balsamic glaze and serve immediately.

Notes

Start with less dressing and add more to taste to avoid sogginess. For extra crunch, candy the pecans by tossing with sugar before toasting. This salad is best enjoyed fresh; prepare components ahead and assemble just before serving.

  • Author: Olivia Bennett
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Method: Salad
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 20g
  • Sodium: 280mg
  • Fat: 22g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 15mg