15-Minute Strawberry Spinach Salad Recipe

Introduction

This 15-Minute Strawberry Spinach Salad is a refreshing and vibrant dish perfect for a quick lunch or a light dinner. The sweet balsamic glaze pairs beautifully with fresh berries, crunchy pecans, and creamy feta for a delightful balance of flavors and textures.

Ingredients

• 1 cup balsamic vinegar
• 1/4 cup honey (or brown sugar)
• 10 oz baby spinach (fresh)
• 3 cups strawberries (cleaned and hulled, sliced)
• 1 cup blueberries
• 1/3 cup feta cheese (crumbled)
• 1 cup pecans (toasted, some of them chopped)

Instructions

1. Step 1: In a small saucepan, combine the balsamic vinegar and honey. Heat over medium heat until it reaches a gentle boil.
2. Step 2: Reduce the heat to a simmer and cook, stirring occasionally, until the mixture thickens and reduces by about half, approximately 10 minutes.
3. Step 3: Remove the saucepan from heat and pour the balsamic glaze into a heat-proof bowl to cool. It will thicken further as it cools. The consistency should coat the back of a spoon without being too thick.
4. Step 4: In a large bowl, combine the baby spinach, sliced strawberries, blueberries, and crumbled feta cheese. Toss gently to mix all ingredients.
5. Step 5: Divide the salad evenly into individual serving bowls.
6. Step 6: Top each bowl with whole and chopped toasted pecans for added crunch.
7. Step 7: Drizzle the balsamic glaze over each salad just before serving for a burst of sweet and tangy flavor.

Tips & Variations

• Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant to enhance their flavor.
• Substitute honey with maple syrup for a different sweetness profile.
• Add sliced avocado or grilled chicken for a more filling meal.
• Use arugula instead of spinach for a peppery twist.

Storage

Store leftover salad components separately in airtight containers in the refrigerator: the dressing can be refrigerated for up to 1 week, and the salad without pecans and glaze for 1–2 days. Add pecans and drizzle glaze just before serving to maintain crunch and freshness. Reheat is not recommended as this salad is best served fresh and chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the balsamic glaze ahead of time?

Yes, the balsamic glaze can be made up to one week in advance and stored in the refrigerator. Warm it slightly before drizzling if it becomes too thick.

What can I use if I don’t have pecans?

You can substitute pecans with walnuts, almonds, or even sunflower seeds for a similar crunch and nutty flavor.

15-Minute Strawberry Spinach Salad Recipe

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4.9 from 87 reviews

A fresh and vibrant Strawberry Spinach Salad featuring a homemade balsamic glaze dressing, fresh baby spinach, sweet strawberries and blueberries, tangy crumbled feta, and crunchy toasted pecans. Ready in just 15 minutes, this salad is perfect for a light lunch or a colorful side dish.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Dressing (Balsamic Glaze)

• 1 cup balsamic vinegar
• 1/4 cup honey (or brown sugar)

Salad

• 10 oz baby spinach (fresh)
• 3 cups strawberries (cleaned and hulled, sliced)
• 1 cup blueberries
• 1/3 cup feta cheese (crumbled)
• 1 cup pecans (toasted, some chopped)

Instructions

1. Make the Balsamic Glaze Dressing: In a small saucepan, combine 1 cup balsamic vinegar and 1/4 cup honey over medium heat.
2. Simmer and Reduce: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Stir occasionally and cook until the mixture thickens and reduces by about half, approximately 10 minutes.
3. Cool the Glaze: Remove the saucepan from heat and pour the balsamic glaze into a heat-proof bowl to cool. The glaze will thicken further as it cools. It should be thick enough to coat the back of a spoon without being overly thick.
4. Prepare the Salad Ingredients: In a large bowl, combine 10 oz fresh baby spinach, 3 cups sliced strawberries, 1 cup blueberries, and 1/3 cup crumbled feta cheese. Toss gently to combine all ingredients evenly.
5. Serve the Salad: Divide the mixed salad into individual serving bowls.
6. Add Pecans and Drizzle Glaze: Top each salad serving with whole and chopped toasted pecans. Finally, drizzle each portion with the prepared balsamic glaze dressing just before serving.

Notes

• To toast pecans, warm them in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant.
• If using brown sugar instead of honey, ensure it dissolves completely in the vinegar during simmering.
• The balsamic glaze can be made ahead and stored in the refrigerator for up to one week; warm slightly before using.
• This salad is best served fresh to maintain spinach’s crispness and berry freshness.
• Adjust sweetness in the glaze by adding more or less honey according to taste.

Keywords: Strawberry spinach salad, balsamic glaze, fresh spinach salad, berry salad, feta cheese salad, quick salad recipe