15-Minute Strawberry Spinach Salad Recipe

Introduction

This vibrant 15-Minute Strawberry Spinach Salad is a perfect blend of fresh berries, crisp spinach, and tangy feta cheese. Topped with toasted pecans and a homemade balsamic glaze, it’s a quick and delicious way to enjoy a healthy meal or side dish.

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, heat the balsamic vinegar and honey over medium heat.
2. Step 2: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Stir occasionally and cook until the glaze thickens and reduces by about half, around 10 minutes.
3. Step 3: 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 but should coat the back of a spoon.
4. Step 4: In a large bowl, combine the baby spinach, sliced strawberries, blueberries, and crumbled feta cheese. Toss gently to mix all ingredients evenly.
5. Step 5: Divide the salad into individual serving bowls.
6. Step 6: Top each serving with the toasted pecans, using both whole and chopped pieces for texture.
7. Step 7: Drizzle the balsamic glaze over each salad just before serving for a sweet and tangy finish.

Tips & Variations

• Try substituting walnuts or almonds for pecans to change the nutty flavor.
• For a vegan option, replace honey with maple syrup and use a dairy-free cheese alternative.
• To save time, prepare the balsamic glaze ahead and store it in the fridge for up to one week.
• Add sliced avocado or grilled chicken for extra creaminess and protein.

Storage

Store leftover salad ingredients separately in airtight containers in the refrigerator for up to 2 days. Keep the balsamic glaze in a sealed jar refrigerated for up to one week. Assemble the salad just before serving to maintain freshness and crispness. Reheat the glaze gently if thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the balsamic glaze without honey?

Yes, you can substitute honey with brown sugar or maple syrup to sweeten the glaze while keeping its rich flavor.

How do I keep the spinach from wilting in the salad?

To avoid wilting, toss the spinach with the dressing just before serving rather than letting it sit. Also, use fresh, well-chilled spinach leaves for the best texture.

15-Minute Strawberry Spinach Salad Recipe

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A fresh and vibrant 15-minute strawberry spinach salad featuring a homemade balsamic glaze dressing, fresh berries, toasted pecans, and crumbled feta cheese for a perfect balance of sweet, tangy, and savory flavors.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Make the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey over medium heat. Stir occasionally as you bring the mixture to a gentle boil.
2. Simmer the Glaze: Reduce heat to low and simmer the mixture, stirring frequently, until it thickens and reduces by about half. This should take approximately 10 minutes. Be careful not to overcook to avoid a glaze that’s too thick.
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. The final consistency should be thick enough to coat the back of a spoon but still pourable.
4. Prepare the Salad: In a large bowl, combine the fresh baby spinach, sliced strawberries, blueberries, and crumbled feta cheese. Toss gently to mix all ingredients evenly.
5. Serve the Salad: Divide the salad mixture into individual serving bowls.
6. Add Pecans: Top each salad serving with whole and chopped toasted pecans for added crunch and flavor.
7. Drizzle Dressing: Finally, drizzle the cooled balsamic glaze evenly over each salad serving just before serving.

Notes

• To toast pecans, heat a dry skillet over medium heat and cook the pecans for 5-7 minutes, stirring frequently until fragrant and lightly browned.
• You can substitute honey with brown sugar in the balsamic glaze for a different sweetness profile.
• For a nuttier flavor, consider lightly chopping some of the toasted pecans while leaving others whole for garnish.
• This salad is best served fresh to maintain the crispness of spinach and berries.

Keywords: Strawberry spinach salad, balsamic glaze, fresh berries salad, healthy salad, quick salad recipe, vegetarian salad