Easy 15-Minute Strawberry Spinach Salad Recipe
A vibrant and refreshing Strawberry Spinach Salad featuring fresh baby spinach, sweet strawberries, and blueberries, topped with crumbled feta cheese and toasted pecans, all drizzled with a homemade balsamic honey glaze. Perfect for a quick and healthy 15-minute meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Dressing
- 1 cup balsamic vinegar
- 1/4 cup honey (or brown sugar)
Salad
- 10 oz baby spinach (fresh)
- 3 cups strawberries (cleaned, hulled, sliced)
- 1 cup blueberries
- 1/3 cup feta cheese (crumbled)
- 1 cup pecans (toasted, some chopped)
Instructions
- Make the Balsamic Glaze: In a small saucepan, heat 1 cup balsamic vinegar and 1/4 cup honey over medium heat until it comes to a gentle boil. Reduce heat to a simmer and cook, stirring occasionally, 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. Allow it to cool; it will thicken further to a consistency thick enough to coat the back of a spoon without being overly thick.
- Prepare the Salad: In a large mixing bowl, combine 10 oz fresh baby spinach, 3 cups sliced strawberries, 1 cup blueberries, and 1/3 cup crumbled feta cheese. Toss gently to mix all ingredients evenly.
- Serve the Salad: Divide the tossed salad evenly among individual serving bowls.
- Add Pecans: Top each salad serving with whole and chopped toasted pecans for added crunch and flavor.
- Drizzle with Glaze: Finally, drizzle the cooled balsamic glaze over each salad serving right before serving to add a sweet and tangy finishing touch.
Notes
- To toast pecans, simply heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- For a vegan option, substitute honey with maple syrup and replace feta with a plant-based cheese or omit it entirely.
- This salad is best enjoyed fresh but can be stored in the refrigerator without the balsamic glaze for up to one day.
- Make sure to cool the balsamic glaze completely before drizzling to avoid wilting the spinach.
