Vibrant Strawberry Spinach Salad

This strawberry spinach salad has become my go-to recipe whenever I need a quick, healthy, and impressive dish. The combination of sweet strawberries, hearty spinach, and savory feta creates a perfect balance that keeps everyone coming back for seconds.

I first made this salad for a last-minute summer gathering, and it was the first dish to disappear from the buffet table. Since then, it's become my signature contribution to family potlucks and holiday meals.

Ingredients

• Fresh baby spinach: Forms the nutritious base with its tender leaves and mild flavor
• Strawberries: Provide natural sweetness and vibrant color choose bright red berries without soft spots
• Blueberries: Add pops of color and antioxidants look for firm berries with a dusty blue hue
• Feta cheese: Brings a salty tang that balances the sweet fruit opt for a block you crumble yourself for best flavor
• Pecans: Contribute essential crunch and nutty depth toast them fresh for maximum flavor
• Balsamic vinegar: Creates a rich, tangy dressing base select a good quality bottle for best results
• Honey: Sweetens the dressing naturally raw honey offers the best flavor profile

Step-by-Step Instructions

Make the Balsamic Glaze:

Combine balsamic vinegar and honey in a small saucepan over medium heat. Watch carefully as the mixture comes to a gentle boil, then reduce the heat immediately to prevent burning. Simmer for about 10 minutes, stirring occasionally, until the mixture reduces by half and coats the back of a spoon. The transformation happens gradually as the liquid thickens into a glossy, syrupy consistency.

Prepare the Ingredients:

Wash and dry spinach thoroughly to remove any grit. Hull strawberries by removing the green tops and slice them into even pieces about ¼ inch thick. Toast pecans in a dry skillet over medium heat for 4 to 5 minutes until fragrant and slightly darkened, tossing frequently to prevent burning.

Assemble the Salad:

Combine spinach, sliced strawberries, blueberries, and crumbled feta in a large bowl. Toss gently using two large spoons to avoid crushing the delicate berries. The colorful ingredients should be evenly distributed throughout the bright green spinach base.

Finish and Serve:

Divide the salad mixture among serving bowls, creating a generous mound in each. Sprinkle the toasted pecans over the top, using a combination of whole and chopped pieces for textural variety. Drizzle each portion with the cooled balsamic glaze in a decorative pattern just before serving.

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You Must Know

Nutrient rich meal providing antioxidants fiber and healthy fats. Can be made ahead by preparing components separately and assembling just before serving. Versatile base that can be customized with seasonal fruits.

The homemade balsamic glaze is what truly elevates this salad from ordinary to extraordinary. I discovered this technique years ago when trying to recreate a restaurant favorite, and it's become my secret weapon for impressing guests with minimal effort.

Make Ahead Tips

This salad can be partially prepared in advance to save time during busy gatherings. Wash and dry spinach up to 24 hours ahead, storing it with a paper towel in a sealed container in the refrigerator. The balsamic glaze can be made up to a week in advance and stored in an airtight container in the refrigerator. Simply rewarm slightly before using if it becomes too thick.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Try arugula or mixed greens instead of spinach for a peppery variation. Goat cheese or blue cheese can replace feta for different flavor profiles. Walnuts or sliced almonds work beautifully in place of pecans. For a vegan version, omit the cheese or substitute a plant based alternative and use maple syrup instead of honey in the glaze.

Seasonal Variations

While strawberries and blueberries create a classic combination, this salad template works wonderfully with seasonal adaptations. In summer, try adding blackberries or raspberries for additional berry flavor. Fall versions can incorporate sliced apples or pears with dried cranberries. Winter adaptations might include sectioned citrus and pomegranate seeds for bright pops of color and flavor.

Serving Suggestions

This versatile salad pairs beautifully with grilled proteins like chicken, salmon, or steak for a complete meal. For entertaining, serve it alongside a quiche or frittata for brunch gatherings. The bright flavors also complement Mediterranean dishes like hummus, pita, and grilled vegetables for a light vegetarian spread.

Recipe FAQs

→ How do I know when my balsamic glaze is ready?

Your balsamic glaze is ready when it has reduced by about half (after about 10 minutes of simmering) and is thick enough to coat the back of a spoon. Remember that the glaze will continue to thicken as it cools, so be careful not to reduce it too much on the heat.

→ Can I make the balsamic glaze ahead of time?

Yes! The balsamic glaze can be made several days in advance and stored in an airtight container in the refrigerator. Just warm it slightly or bring to room temperature before drizzling over your salad.

→ What can I substitute for feta cheese?

If you don't have feta, you can substitute with goat cheese, blue cheese, or even a mild gorgonzola. For a dairy-free option, try a firm tofu-based cheese alternative or simply omit the cheese altogether.

→ How should I toast the pecans?

To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes until fragrant and lightly browned. Alternatively, toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning.

→ Can I prepare this salad in advance for a party?

For best results, keep the components separate until just before serving. You can wash and prep the spinach, slice the strawberries, toast the pecans, and make the balsamic glaze a day ahead. Store everything separately in the refrigerator, then assemble just before serving to maintain optimal freshness and prevent wilting.

→ What protein would pair well with this salad to make it a main dish?

Grilled chicken, salmon, or shrimp would make excellent protein additions to transform this into a main course. For vegetarian options, add chickpeas, quinoa, or grilled halloumi cheese for additional protein and substance.