15-Minute Strawberry Spinach Salad Recipe
Introduction
This 15-Minute Strawberry Spinach Salad is a fresh and vibrant dish perfect for any season. Combining sweet berries, tangy balsamic glaze, and crunchy pecans, it’s a simple yet elegant salad that’s sure to impress.
Ingredients
- 1 cup balsamic vinegar
- 1/4 cup honey (or brown sugar)
- 10 oz baby spinach (fresh)
- 3 cups strawberries (cleaned, hulled, and sliced)
- 1 cup blueberries
- 1/3 cup feta cheese (crumbled)
- 1 cup pecans (toasted, some chopped)
Instructions
- Step 1: In a small saucepan, combine the balsamic vinegar and honey over medium heat. Bring to a gentle boil.
- Step 2: Reduce heat to a simmer and cook, stirring occasionally, until the mixture thickens and reduces by about half, roughly 10 minutes. Remove from heat and pour into a heat-proof bowl to cool. The glaze will thicken as it cools, and should coat the back of a spoon without being too thick.
- Step 3: In a large bowl, combine the baby spinach, sliced strawberries, blueberries, and crumbled feta cheese. Toss gently to mix.
- Step 4: Divide the salad into individual serving bowls.
- Step 5: Top each serving with toasted pecans, using both whole and chopped pieces for texture.
- Step 6: Drizzle each salad with the cooled balsamic glaze just before serving.
Tips & Variations
- Swap honey for brown sugar if you prefer a deeper sweetness in the balsamic glaze.
- Use walnuts instead of pecans for a different nutty flavor.
- Add sliced avocado or red onions for extra creaminess and bite.
- Prepare the balsamic glaze in advance and keep it refrigerated for up to a week.
Storage
Store leftover salad and balsamic glaze separately in airtight containers in the refrigerator. The salad is best eaten fresh but can keep for up to 1 day. Reheat or gently warm the glaze if it thickens too much before using again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen berries for this salad?
Fresh berries are best for texture and flavor, but if you use frozen, thaw and drain them well to avoid watering down the salad.
How do I toast pecans at home?
Toast pecans in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned, about 3-5 minutes. Let cool before using.
Print15-Minute Strawberry Spinach Salad Recipe
This refreshing 15-minute strawberry spinach salad features a vibrant mix of fresh baby spinach, juicy strawberries, and blueberries, all tossed together with crumbled feta cheese and toasted pecans. The salad is beautifully finished with a homemade balsamic glaze dressing that adds a sweet and tangy flavor, making it a perfect light meal or 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
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, hulled, sliced)
- 1 cup blueberries
- 1/3 cup feta cheese (crumbled)
- 1 cup pecans (toasted, some chopped)
Instructions
- Prepare the Balsamic Glaze: In a small saucepan, heat 1 cup balsamic vinegar with 1/4 cup honey over medium heat until it begins to boil gently.
- Simmer the Glaze: Reduce heat to low and simmer the mixture, stirring occasionally, until it thickens and reduces by about half, approximately 10 minutes.
- Cool the Glaze: Remove the saucepan from heat and transfer the glaze to a heat-proof bowl to cool. The glaze will thicken further as it cools. Ensure the consistency is thick enough to coat the back of a spoon but not overly thick.
- Combine Salad Ingredients: In a large bowl, toss together 10 oz fresh baby spinach, 3 cups sliced strawberries, 1 cup blueberries, and 1/3 cup crumbled feta cheese.
- Portion the Salad: Divide the mixed salad equally into individual serving bowls.
- Garnish and Dress: Top each serving with toasted pecans (some whole, some chopped), then drizzle the balsamic glaze over each salad portion to serve.
Notes
- The balsamic glaze can be made a day ahead and refrigerated. Reheat gently before serving if it becomes too thick.
- For a vegan option, substitute honey with maple syrup and omit feta cheese or use a vegan alternative.
- To toast pecans: spread them on a baking sheet and toast at 350°F (175°C) for about 5-7 minutes or until fragrant.
- Adjust sweetness of the glaze according to taste by varying the amount of honey or brown sugar.
- This salad is best served fresh to preserve the texture of the spinach and fruit.
Keywords: strawberry spinach salad, balsamic glaze, fresh salad, healthy salad, quick salad recipe, vegetarian salad, fruit and spinach salad
