Description
A vibrant Mediterranean-inspired salad featuring baby spinach, ripe strawberries, blueberries, crumbled feta, toasted pecans, and a luscious balsamic-honey glaze. This quick, healthy recipe balances sweet, tangy, and nutty flavors for a refreshing, nutrient-packed dish ready in 15 minutes.
Ingredients
10 oz fresh baby spinach
3 cups ripe strawberries, quartered
1 cup blueberries, rinsed
1/3 cup feta cheese, crumbled
1 cup raw shelled pecans, toasted and chopped
1 cup balsamic vinegar
1/4 cup honey or brown sugar (adjust to strawberry sweetness)
Instructions
Preheat oven to 350°F (180°C). Spread pecans on a baking sheet and toast for 5-7 minutes, until golden and fragrant. Let cool.
In a saucepan, combine balsamic vinegar and sweetener. Simmer over medium heat, stirring frequently, until thickened into a syrup (10-15 minutes). Cool slightly.
In a large bowl, toss spinach with strawberries, blueberries, and feta. Top with cooled pecans. Drizzle balsamic glaze over the salad.
Notes
Adjust honey/brown sugar based on strawberry ripeness
Use aged balsamic vinegar for deeper flavor
Store leftovers in an airtight container in the fridge for up to 2 days
Add chopped mint for extra freshness