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Sweet strawberries, tender spinach, tangy feta, and pecans make this colorful salad a big hit anytime the sun’s out. It comes together so fast you’ll want it for picnics, quick dinners, or when friends just drop by. Drizzle it with a shiny balsamic glaze and everyone at the table will want seconds – especially when those bright, punchy flavors pop.
The very first time I tossed together this spinach and strawberry salad was for a sunny park day with the family. We laughed the whole afternoon and finished every last leaf. Now it’s a must for any family get-together all spring and summer, especially when the markets are brimming with berries.
Ingredients List
- Balsamic vinegar: The key to a rich, sticky dressing pick one that’s nicely aged for great depth
- Honey or brown sugar: A little sweet stuff balances the tang use real honey or soft brown sugar for best taste
- Pecans: Warm and crunchy – toast them gently in a pan and use some chopped, some whole
- Feta cheese: For creamy, salty goodness use crumbly feta for extra flavor
- Blueberries: A punch of color and a pop of extra taste go for firm, smooth berries
- Strawberries: The juicy star – you’ll want the brightest, best-smelling ones you can grab
- Baby spinach: The fresh, soft greens at the base grab leaves that are perky and green, skip any that look tired
Easy How-To
- Finish and Dish Up:
- Chop up some of those toasted pecans and leave others whole for a fun mix. Spoon the salad into bowls or lay it out on plates, sprinkle with your pecans, and pour over the cooled balsamic glaze. It tastes best served right away!
- Put Together the Salad:
- Wash then dry your spinach, pecans, and berries. Slice up your strawberries and break up the feta. Toss spinach, strawberries, blueberries, and feta gently in one big bowl until everything’s just mixed.
- Make the Glaze:
- Pour honey or brown sugar and balsamic vinegar into a little pot. Set on medium and give it a stir as it heats up. Let it bubble gently, drop the temp so it barely simmers, and cook till it shrinks by half (takes about ten minutes). You’ll know it’s thick enough when it lightly coats the back of a spoon. Pour into a heat-safe bowl and let cool—it’ll thicken a bit more as it sits.
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That first bite with the sweet berries always makes me smile. It takes me right back to June days, picking fruit in the sun with my daughter. Every fresh forkful feels like a mini vacation.
Keeping It Fresh
Don’t mix in the glaze if you plan to store leftovers – keep veggies, cheese, and nuts in different containers to stay crisp. Already dressed? The spinach will wilt a bit, so try to eat those quick. The homemade glaze will last a week in the fridge and gets even thicker for drizzling later.
Swaps and Options
No pecans? Walnuts or almond slices are just as tasty. Want it dairy free? Leave out the feta or use a plant-based crumble. Try baby arugula in place of spinach for a kick. If strawberries aren’t around, raspberries do the trick just fine.
Serving Ideas
This dish goes great with grilled meat, quiche, or something flaky and savory. For get-togethers, I double the amount and pile it high on a big plate. It also makes a lovely lighter meal with some crusty bread and a fizzy drink on the side.
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Food Traditions
Lots of folks know this salad from Mediterranean and American tables, where fresh veggies and tart dressings are always popular. When berries flood the markets in early summer, it’s the perfect time to enjoy this bright and happy dish.
Frequently Asked Questions About Recipes
- → How’s this salad stand out?
Every bite gives you sweet berries, smooth feta, and nutty pecans while the balsamic drizzle pulls in tangy goodness and fun textures.
- → Is there a swap for feta that’s just as tasty?
Goat cheese is creamy and rich here, or try a mild blue cheese for some extra pop if you want something different.
- → What’s the trick for extra crunchy pecans?
Toss pecans on a pan, bake them at 350°F (175°C) for 8 to 10 minutes, turn them around at halftime, and pull them out golden and smelling toasty.
- → Do I need special skills to make balsamic glaze?
Nope, it’s easy. Simmer balsamic vinegar with a spoonful of honey until it’s thick and syrupy. Make it early and chill until you’re ready.
- → How far ahead can I put this together?
You can mix up the spinach, fruit, and cheese earlier. Just wait to add the pecans and balsamic glaze until right before you serve so they stay crisp.