A fresh, vibrant salad bursting with sweet berries, crunchy nuts, creamy cheese, and a tangy glaze—perfect for summer lunches, elegant starters, or colorful potluck sides.
🎉 Introduction
When it’s hot outside and you need something light, fresh, and gorgeous on the table in under 30 minutes, look no further than this Strawberry Spinach Salad. 🍓🌿
This stunning bowl brings together baby spinach, juicy strawberries, sweet blueberries, toasted pecans, and creamy feta—all drizzled with a rich balsamic glaze. It’s not only beautiful and nutritious, but it’s also full of flavor contrasts: sweet, salty, crunchy, and tangy in every bite.
Whether served at brunch, alongside grilled chicken, or as a simple no-cook dinner, this salad never fails to impress.
🛒 Ingredients
(Serves 4–6)
🥬 Salad Base
- 5 oz fresh baby spinach (about 5–6 cups)
- 1 cup fresh strawberries, sliced
- ½ cup fresh blueberries
- ½ cup candied or toasted pecans
- ½ cup crumbled feta cheese
🫙 Dressing / Glaze
- ¼ cup balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp olive oil (optional, for added richness)
- Salt & black pepper to taste
👩🍳 Directions
Step 1: Prep the Ingredients
- Wash and dry the spinach.
- Slice the strawberries and gently rinse the blueberries.
- Toast pecans in a dry skillet for 2–3 minutes if using raw (skip if using candied). Let cool.
Step 2: Make the Glaze
- In a small saucepan over medium heat, combine balsamic vinegar and honey.
- Bring to a light simmer and reduce for 5–7 minutes, until thickened into a glaze.
- Stir in olive oil and a pinch of salt and pepper (optional). Let cool slightly.
Step 3: Assemble the Salad
- In a large bowl or platter, layer spinach, strawberries, blueberries, and pecans.
- Sprinkle with crumbled feta.
- Drizzle balsamic glaze over the top just before serving.
🍽️ Servings & Timing
- Servings: 4–6
- Prep Time: 15 minutes
- Cook Time (glaze): 5–7 minutes
- Total Time: 25–30 minutes
🥄 Variations
- Protein Add-In: Top with grilled chicken, shrimp, or salmon for a complete meal
- Cheese Swap: Try goat cheese or blue cheese instead of feta
- Nuts: Swap pecans for walnuts, almonds, or pistachios
- Vegan Option: Use maple syrup instead of honey and a plant-based cheese
- Dressing Alternative: Use bottled balsamic vinaigrette or lemon poppyseed dressing
🧊 Storage & Make-Ahead Tips
- Assemble Ahead: Chop fruit and toast nuts in advance; store separately
- Dress Before Serving: To avoid sogginess, drizzle glaze just before eating
- Leftovers: Store undressed salad in the fridge for up to 2 days
- Glaze Storage: Keep extra balsamic glaze in a jar in the fridge for up to 1 week
❓ 10 FAQs
- Can I use mixed greens instead of spinach?
Absolutely! Arugula or spring mix also works beautifully. - Is this salad filling enough for a meal?
Add a protein or grains like quinoa to make it a full meal. - How do I keep the berries fresh?
Rinse them just before using and pat dry to prevent sogginess. - Can I use store-bought balsamic glaze?
Yes—just drizzle it lightly, as it’s usually thicker and sweeter. - What’s the best feta to use?
A block-style feta crumbled fresh has the best texture and taste. - Is this gluten-free?
Yes—just double-check labels on pecans and feta. - Can I make this nut-free?
Of course—omit nuts or use roasted sunflower seeds for crunch. - How long does the glaze take to reduce?
5–7 minutes usually, until it coats a spoon like syrup. - Do I need to chill the glaze before serving?
It’s best slightly warm or at room temp—don’t pour on while hot. - What if I don’t have fresh berries?
You can use thawed frozen berries—drain well to avoid excess moisture.
🏁 Conclusion
This Strawberry Spinach Salad is a fresh, flavor-packed dish that looks as stunning as it tastes. In just 30 minutes, you can serve a salad that’s healthy, colorful, and absolutely delicious. It’s the kind of recipe that turns ordinary days into special ones—and summer into a season to savor. 🍓💚
30-Minute Strawberry Spinach Salad with Blueberries, Pecans, Feta & Balsamic Glaze
When it’s hot outside and you need something light, fresh, and gorgeous on the table in under 30 minutes, look no further than this Strawberry Spinach Salad. 🍓🌿
This stunning bowl brings together baby spinach, juicy strawberries, sweet blueberries, toasted pecans, and creamy feta—all drizzled with a rich balsamic glaze. It’s not only beautiful and nutritious, but it’s also full of flavor contrasts: sweet, salty, crunchy, and tangy in every bite.
Whether served at brunch, alongside grilled chicken, or as a simple no-cook dinner, this salad never fails to impress.
Ingredients
- Serves 4–6
🥬 Salad Base
- 5 oz fresh baby spinach about 5–6 cups
- 1 cup fresh strawberries sliced
- ½ cup fresh blueberries
- ½ cup candied or toasted pecans
- ½ cup crumbled feta cheese
🫙 Dressing / Glaze
- ¼ cup balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp olive oil optional, for added richness
- Salt & black pepper to taste
Instructions
Step 1: Prep the Ingredients
- Wash and dry the spinach.
- Slice the strawberries and gently rinse the blueberries.
- Toast pecans in a dry skillet for 2–3 minutes if using raw (skip if using candied). Let cool.
Step 2: Make the Glaze
- In a small saucepan over medium heat, combine balsamic vinegar and honey.
- Bring to a light simmer and reduce for 5–7 minutes, until thickened into a glaze.
- Stir in olive oil and a pinch of salt and pepper (optional). Let cool slightly.
Step 3: Assemble the Salad
- In a large bowl or platter, layer spinach, strawberries, blueberries, and pecans.
- Sprinkle with crumbled feta.
- Drizzle balsamic glaze over the top just before serving.
Notes
🥄 Variations
Protein Add-In: Top with grilled chicken, shrimp, or salmon for a complete meal Cheese Swap: Try goat cheese or blue cheese instead of feta Nuts: Swap pecans for walnuts, almonds, or pistachios Vegan Option: Use maple syrup instead of honey and a plant-based cheese Dressing Alternative: Use bottled balsamic vinaigrette or lemon poppyseed dressing 🧊 Storage & Make-Ahead Tips
Assemble Ahead: Chop fruit and toast nuts in advance; store separately Dress Before Serving: To avoid sogginess, drizzle glaze just before eating Leftovers: Store undressed salad in the fridge for up to 2 days Glaze Storage: Keep extra balsamic glaze in a jar in the fridge for up to 1 week ❓ 10 FAQs
Can I use mixed greens instead of spinach?
Absolutely! Arugula or spring mix also works beautifully. Is this salad filling enough for a meal?
Add a protein or grains like quinoa to make it a full meal. How do I keep the berries fresh?
Rinse them just before using and pat dry to prevent sogginess. Can I use store-bought balsamic glaze?
Yes—just drizzle it lightly, as it’s usually thicker and sweeter. What’s the best feta to use?
A block-style feta crumbled fresh has the best texture and taste. Is this gluten-free?
Yes—just double-check labels on pecans and feta. Can I make this nut-free?
Of course—omit nuts or use roasted sunflower seeds for crunch. How long does the glaze take to reduce?
5–7 minutes usually, until it coats a spoon like syrup. Do I need to chill the glaze before serving?
It’s best slightly warm or at room temp—don’t pour on while hot. What if I don’t have fresh berries?
You can use thawed frozen berries—drain well to avoid excess moisture. 🏁 Conclusion
This Strawberry Spinach Salad is a fresh, flavor-packed dish that looks as stunning as it tastes. In just 30 minutes, you can serve a salad that’s healthy, colorful, and absolutely delicious. It’s the kind of recipe that turns ordinary days into special ones—and summer into a season to savor. 🍓💚
Protein Add-In: Top with grilled chicken, shrimp, or salmon for a complete meal Cheese Swap: Try goat cheese or blue cheese instead of feta Nuts: Swap pecans for walnuts, almonds, or pistachios Vegan Option: Use maple syrup instead of honey and a plant-based cheese Dressing Alternative: Use bottled balsamic vinaigrette or lemon poppyseed dressing 🧊 Storage & Make-Ahead Tips
Assemble Ahead: Chop fruit and toast nuts in advance; store separately Dress Before Serving: To avoid sogginess, drizzle glaze just before eating Leftovers: Store undressed salad in the fridge for up to 2 days Glaze Storage: Keep extra balsamic glaze in a jar in the fridge for up to 1 week ❓ 10 FAQs
Can I use mixed greens instead of spinach?
Absolutely! Arugula or spring mix also works beautifully. Is this salad filling enough for a meal?
Add a protein or grains like quinoa to make it a full meal. How do I keep the berries fresh?
Rinse them just before using and pat dry to prevent sogginess. Can I use store-bought balsamic glaze?
Yes—just drizzle it lightly, as it’s usually thicker and sweeter. What’s the best feta to use?
A block-style feta crumbled fresh has the best texture and taste. Is this gluten-free?
Yes—just double-check labels on pecans and feta. Can I make this nut-free?
Of course—omit nuts or use roasted sunflower seeds for crunch. How long does the glaze take to reduce?
5–7 minutes usually, until it coats a spoon like syrup. Do I need to chill the glaze before serving?
It’s best slightly warm or at room temp—don’t pour on while hot. What if I don’t have fresh berries?
You can use thawed frozen berries—drain well to avoid excess moisture. 🏁 Conclusion
This Strawberry Spinach Salad is a fresh, flavor-packed dish that looks as stunning as it tastes. In just 30 minutes, you can serve a salad that’s healthy, colorful, and absolutely delicious. It’s the kind of recipe that turns ordinary days into special ones—and summer into a season to savor. 🍓💚
