15-Minute Strawberry Spinach Salad Recipe
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.
- 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
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
- Make the Balsamic Glaze Dressing: In a small saucepan, combine 1 cup balsamic vinegar and 1/4 cup honey over medium heat.
- 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.
- 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.
- 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.
- Serve the Salad: Divide the mixed salad into individual serving bowls.
- 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
