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Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze

Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze

Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze is a colorful and nutritious dish that elevates any meal. This vibrant salad features fresh spinach leaves combined with juicy strawberries and blueberries, complemented by the creamy texture of feta cheese and the satisfying crunch of toasted pecans. Drizzled with a homemade balsamic glaze, this salad offers a delightful balance of sweet and savory flavors, making it an excellent choice for summer picnics, light lunches, or elegant dinner parties. It’s quick to prepare, healthy, and sure to impress your guests with its stunning presentation.

  • Total Time: 20 minutes
  • Yield: Serves approximately 4 people 1x

Ingredients

Scale
  • 6 cups fresh spinach leaves
  • 1 cup fresh strawberries (sliced)
  • 1 cup fresh blueberries
  • 1/2 cup crumbled feta cheese
  • 1/2 cup toasted pecans
  • 1/4 cup thinly sliced red onion
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey (optional)

Instructions

  1. In a large mixing bowl, combine the spinach, strawberries, blueberries, red onion, and toasted pecans. Toss gently.
  2. Sprinkle the crumbled feta cheese over the top.
  3. In a small saucepan over medium heat, simmer the balsamic vinegar until reduced by half. Stir in honey if desired and allow to cool.
  4. Just before serving, drizzle the balsamic glaze over the salad and toss gently to coat.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No cooking required
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 220
  • Sugar: 10g
  • Sodium: 320mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 15mg

Keywords: Use fresh ingredients for optimal flavor. Toast pecans in a dry pan until fragrant for enhanced taste. Chill the salad before serving to meld flavors together.