Strawberry Spinach Salad Recipe

why make this recipe

This salad is fresh, sweet, and simple. It uses easy ingredients and takes little time. It fits for lunch, dinner, or a light side dish. You can pair it with a drink like a mango strawberry smoothie recipe for a bright, fruity meal.

introduction

Strawberry Spinach Salad Recipe mixes sweet fruit, crunchy nuts, and creamy cheese. The balsamic glaze adds a tangy touch that ties the salad together. The recipe is quick and works for busy days or when you want a healthy plate.

how to make Strawberry Spinach Salad Recipe

Follow these steps to make the salad. Read all steps first, then start.

Ingredients :

• 1 cup balsamic vinegar
• ¼ cup honey or brown sugar
• 10 oz baby spinach (fresh)
• 3 cups strawberries (cleaned, hulled, and sliced)
• 1 cup blueberries
• ⅓ cup crumbled feta cheese
• 1 cup toasted pecans (some of them chopped)

Directions :

1. Make the Balsamic Glaze

   • Pour 1 cup balsamic vinegar into a small pan.
   • Add ¼ cup honey or brown sugar.
   • Heat on medium and stir until it boils.
   • Lower heat and simmer 8–12 minutes until it thickens into a glaze.
   • Let the glaze cool. It will get thicker as it cools.

2. Assemble the Salad

   • Put 10 oz fresh baby spinach in a large bowl.
   • Add 3 cups sliced strawberries and 1 cup blueberries.

3. Add Toppings

   • Sprinkle ⅓ cup crumbled feta cheese over the fruit and spinach.
   • Add 1 cup toasted pecans. Chop some pecans first if you like smaller pieces.

4. Dress the Salad

   • Drizzle the cooled balsamic glaze over the salad.
   • Toss the salad gently so the glaze coats the leaves and fruit.
   • Serve right away.

how to serve Strawberry Spinach Salad Recipe

Serve the salad on a large plate or in a shallow bowl. Offer extra glaze on the side. It goes well with grilled chicken or a simple sandwich. Serve cold or slightly chilled.

how to store Strawberry Spinach Salad Recipe

If you must store, keep components separate:

• Put spinach and fruit in an airtight container and store in the fridge for up to 2 days.
• Keep feta and nuts in a small container in the fridge.
• Store the balsamic glaze in a jar in the fridge for up to 2 weeks.
  Do not dress the salad until you are ready to eat. Dressed salad gets soggy fast.

tips to make Strawberry Spinach Salad Recipe

• Pick ripe but firm strawberries. They hold shape better.
• Toast pecans in a pan for 3–5 minutes for more flavor.
• Cool the glaze fully before you add it, or it can wilt the spinach.
• Taste glaze and add a bit more honey if you like it sweeter.
• Use fresh spinach for the best texture.

variation (if any)

• Swap feta for goat cheese or shaved parmesan.
• Use sliced almonds or candied walnuts instead of pecans.
• Add sliced avocado for creaminess.
• Add thinly sliced red onion for a sharper taste.

FAQs

Q: Can I use frozen berries?
A: Fresh berries are best. Frozen berries get soggy when thawed.

Q: Is there a shortcut for the glaze?
A: You can use store-bought balsamic glaze. Taste first and add honey if needed.

Q: Can I make this ahead for a party?
A: Yes. Keep the salad, toppings, and glaze separate. Dress the salad just before serving.

Q: How much salad does this recipe make?
A: It serves about 4 people as a side or 2 as a main light meal.

Strawberry Spinach Salad

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No Cooking
• Cuisine: American
• Diet: Vegetarian

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Description

A refreshing and easy salad combining sweet strawberries, crunchy pecans, and creamy feta, all drizzled with a tangy balsamic glaze.

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Ingredients

Scale 1x2x3x

• 1 cup balsamic vinegar
• ¼ cup honey or brown sugar
• 10 oz baby spinach (fresh)
• 3 cups strawberries (cleaned, hulled, and sliced)
• 1 cup blueberries
• ⅓ cup crumbled feta cheese
• 1 cup toasted pecans (some chopped)

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Instructions

1. Pour balsamic vinegar into a small pan and add honey or brown sugar.
2. Heat on medium until it boils, then lower heat and simmer for 8-12 minutes until it thickens.
3. Let the glaze cool to thicken further.
4. In a large bowl, add fresh baby spinach, sliced strawberries, and blueberries.
5. Sprinkle feta cheese and toasted pecans over the salad.
6. Drizzle the cooled balsamic glaze over the top and toss gently.
7. Serve immediately with extra glaze on the side.

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Notes

Store components separately for up to 2 days. Toast pecans for extra flavor.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 12g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 10mg