Fresh, sweet, and utterly irresistible, this Balsamic-Glazed Strawberry Spinach Salad brings together juicy berries, tender baby spinach, crunchy pecans, and creamy feta—all drizzled with a glossy homemade balsamic glaze. This vibrant salad is the perfect devotion to early-summer flavors, making each bite a celebration of color and taste!
Why You’ll Love This Recipe
- Ready in 15 Minutes: This salad goes from fridge to table faster than you can say “seconds, please!”
- Irresistible Sweet-&-Tangy Glaze: Homemade balsamic glaze gives the salad a luxurious, restaurant-worthy finish you’ll crave.
- Texture & Color Explosion: Every forkful offers juicy berries, leafy greens, crunchy pecans, and velvety feta—a treat for eyes and tastebuds.
- Perfect for Gatherings: Showy, make-ahead friendly, and delightfully crowd-pleasing, this Balsamic-Glazed Strawberry Spinach Salad shines at any meal.
Ingredients You’ll Need
With just a handful of simple, seasonal ingredients, you’re minutes away from salad bliss! Each plays a starring role, contributing something special to the flavor, texture, or look of your Balsamic-Glazed Strawberry Spinach Salad.
- Balsamic Vinegar: The base of your sweet-tangy glaze; opt for a quality vinegar for the best flavor.
- Honey or Brown Sugar: Whisked in to give your balsamic glaze lovely caramel notes—choose local honey for even more depth.
- Baby Spinach: Crisp and tender, these greens provide the perfect backdrop for all your toppings.
- Strawberries: Juicy, sweet, and vibrant—be sure to choose ripe berries for the brightest pop of flavor.
- Blueberries: These add a delightful burst of color and juiciness—fresh blueberries work best here.
- Feta Cheese: Salty, creamy crumbles balance the sweet glaze and fruit perfectly (goat cheese works too for a tangier twist).
- Pecans: Toasted for irresistible crunch and nutty warmth—toast a few extra for snacking!
Variations
One thing I love about this salad is how forgiving and flexible it is. You can easily customize your Balsamic-Glazed Strawberry Spinach Salad to fit what’s in your fridge, your tastebuds, or even special dietary needs.
- Add Avocado: Creamy avocado slices make the salad even more luscious (and add healthy fats!).
- Substitute Nuts: Swap pecans for walnuts, almonds, or even pistachios if you have them on hand.
- Vegan Twist: Use maple syrup in the glaze and skip the feta, or use a plant-based cheese.
- Protein Boost: Top with sliced grilled chicken, shrimp, or chickpeas to make it a meal.
How to Make Balsamic-Glazed Strawberry Spinach Salad
Step 1: Make the Balsamic Glaze
Start by pouring your balsamic vinegar and honey (or brown sugar) into a small saucepan. Bring it to a gentle boil over medium heat, then lower to a simmer. Stir occasionally as it reduces—this step takes about 10 minutes, but you’ll know it’s ready when the glaze is thick enough to coat the back of a spoon. Let it cool in a heatproof bowl where it will continue to thicken beautifully.
Step 2: Toast the Pecans
While your glaze cools, spread the pecans in an even layer on a dry skillet over medium heat. Toast, stirring often, until fragrant and golden—about 5 minutes. This little step brings out their natural sweetness and adds the most irresistible crunch to your salad.
Step 3: Prepare the Salad
In a large serving bowl, combine the fresh baby spinach leaves, sliced strawberries, juicy blueberries, and crumbled feta. Gently toss everything together so you have a beautiful mix of colors and textures. Wait to add the pecans or glaze until right before serving for the best texture.
Step 4: Assemble and Serve
Divide the salad among bowls or onto a platter. Scatter both whole and chopped toasted pecans over the top. Then, give everything a generous drizzle of your glossy homemade balsamic glaze for that final, dramatic finish. Serve immediately, and get ready for the “wow, what’s in this salad?!” questions at the table!
Pro Tips for Making Balsamic-Glazed Strawberry Spinach Salad
- The Ripe Berry Rule: Use strawberries that are fragrant and deep red for the most intense flavor—slightly underripe berries can make the salad bland.
- Golden, Not Burnt: Toast pecans just until golden and aromatic; over-toasting makes them bitter.
- Glaze Consistency Matters: Remove the balsamic glaze from heat as soon as it coats the spoon; if over-reduced, it may turn chewy or sticky as it cools.
- Last-Minute Assembly: Dress the salad and add pecans just before serving to keep everything crisp and vibrant.
How to Serve Balsamic-Glazed Strawberry Spinach Salad
Garnishes
For an extra pop, sprinkle the salad with a few fresh mint leaves, more crumbled feta, or extra toasted pecans just before serving. These little flourishes add gorgeous color and even more flavor to every bite.
Side Dishes
This salad pairs perfectly with light grilled proteins like chicken or fish, a crusty slice of sourdough, or a chilled soup for a full, refreshing summer meal. It’s also the ultimate sidekick for a brunch spread or picnic table!
Creative Ways to Present
Try layering the salad in individual clear glasses for a stunning appetizer, or serve it on a wooden board, allowing guests to build their own. If you’re feeling festive, add edible flowers for a whimsical, garden-party touch.
Make Ahead and Storage
Storing Leftovers
Leftovers can be kept in an airtight container in the fridge for up to 1-2 days. For the freshest results, store the salad without pecans and glaze, then add them just before enjoying to maintain all that beautiful crunch.
Freezing
This salad is best enjoyed fresh and doesn’t freeze well, as both spinach and berries lose their bright texture when thawed. However, you can make and freeze extra balsamic glaze to have on hand for future salads or drizzle over roasted veggies.
Reheating
No reheating needed—this salad is meant to be served chilled or at room temperature. If your glaze has thickened too much in the fridge, simply warm it gently for a few seconds to loosen before drizzling over your salad.
FAQs
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Can I make Balsamic-Glazed Strawberry Spinach Salad ahead of time?
Absolutely! You can prep the individual components—slice the strawberries, toast the pecans, make the glaze, and crumble the feta—in advance. Wait to toss everything together and add the glaze until just before serving for the freshest taste and texture.
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What other fruits work in this salad?
This salad is super adaptable, so feel free to try blackberries, raspberries, or even thinly sliced peaches or nectarines for a summery twist.
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What if I don’t have feta cheese?
No worries! Goat cheese or even torn fresh mozzarella work beautifully as substitutes, offering a creamy counterpoint to the sweet-tart berries and glaze.
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Can I use store-bought balsamic glaze?
Yes, store-bought balsamic glaze is a convenient option and will still taste delicious! If you have time to make your own, however, try it at least once—the flavor is truly special.
Final Thoughts
If you adore fresh, lively flavors and minimal fuss, this Balsamic-Glazed Strawberry Spinach Salad is absolutely worth a spot at your next meal. Gather your berries, whip up that easy glaze, and let this joyful salad add a dazzling finish to your day!
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Balsamic-Glazed Spinach Strawberry Salad Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 people 1x
- Category: Salad
- Diet: Vegetarian
Description
This 15-Minute Strawberry Spinach Salad is a delightful mix of fresh baby spinach, sweet strawberries, juicy blueberries, tangy feta cheese, and crunchy toasted pecans drizzled with a homemade balsamic glaze. It’s a vibrant and flavorful salad that’s perfect for a quick and healthy meal.
Ingredients
Balsamic Dressing
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
Spinach Strawberry 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 of them chopped
Instructions
- Salad Dressing – Balsamic Glaze – In a small saucepan, heat balsamic vinegar and honey over medium heat. Bring to a gentle boil, reduce heat to simmer and cook, stirring, until the mixture thickens and reduces by about half (about 10 or so minutes). Remove from heat and pour the balsamic glaze into a heat-proof bowl to cool off. The glaze will get thicker as it cools off. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
- Salad – In a large bowl, combine all of the salad ingredients, except the pecans. Toss to combine. Divide the salad into individual serving bowls. Top each serving bowl with whole and chopped toasted pecans. Drizzle the top of the salad in each bowl with balsamic glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 264 kcal
