Strawberry Spinach Salad
A fresh, fast, and crowd-pleasing salad featuring tender baby spinach, sweet strawberries, juicy blueberries, crunchy pecans, and salty feta, all drizzled with balsamic glaze.
Ingredients
Salad Base
- 6–8 cups fresh baby spinach, rinsed and spun dry Or mature spinach if preferred
- 1 pint strawberries, hulled and thinly sliced
- 1/2 cup blueberries, rinsed
Toppings
- 1/2 to 3/4 cup pecans, toasted and coarsely chopped For extra flavor
- 3/4 cup crumbled feta cheese Or goat cheese
Dressing
- 2–3 tbsp balsamic glaze To taste
Instructions
Preparation
- Place the washed, dried baby spinach in a large salad bowl.
- Add the sliced strawberries and blueberries on top of the greens.
- Scatter the chopped or whole pecans and crumble the feta over the fruit and spinach.
- Drizzle the balsamic glaze evenly over the salad, starting with less and adding more to taste.
- Using salad tongs or two large spoons, gently toss everything once or twice to distribute ingredients and glaze.
- Serve immediately as a side dish, or portion into bowls for lunch.
Notes
Assembled and dressed salads are best eaten immediately. For make-ahead convenience, store components separately and keep the glaze separate until serving.