Vibrant Strawberry Spinach Salad

This vibrant strawberry spinach salad has become my summer entertaining secret weapon, offering the perfect balance of sweet berries, creamy feta, and crunchy pecans all brought together with a luxurious homemade balsamic glaze.

I first created this salad for a springtime garden party where I needed something that would please both my vegetarian friends and meat lovers. The empty bowl at the end of the night and multiple recipe requests told me everything I needed to know.

Ingredients

• Baby spinach: Fresh and vibrant providing the perfect base with its mild flavor and nutrient density. Look for bright green leaves without any yellowing or wilting.
• Strawberries: The star of the show bringing natural sweetness and beautiful color. Choose berries that are fully red without white shoulders for maximum flavor.
• Blueberries: Add bursts of juicy sweetness and visual contrast. Select firm berries with a silvery bloom for the freshest flavor.
• Feta cheese: Delivers a salty creamy counterpoint to the sweet fruit. Traditional sheep milk feta offers the most authentic tangy flavor.
• Pecans: Contribute essential crunch and nutty depth. Toasting them intensifies their flavor dramatically.
• Balsamic vinegar: Forms the foundation of our dressing. Opt for a good quality aged variety with some thickness.
• Honey: Balances the acidity of the vinegar with natural sweetness. Local raw honey adds subtle floral notes.

Step-by-Step Instructions

Prepare the Balsamic Glaze:

Combine balsamic vinegar and honey in a small saucepan over medium heat until it begins to bubble. Reduce heat immediately to prevent burning and simmer gently for about 10 minutes or until the mixture reduces by half. The glaze should coat the back of a spoon but still flow freely. Allow it to cool completely as it will continue to thicken.

Prepare the Fruit and Nuts:

Wash and thoroughly dry the spinach to ensure the dressing adheres properly. Hull and slice the strawberries into even pieces about 1/4 inch thick to maximize their surface area. Toast the pecans in a dry skillet over medium heat for 5 to 7 minutes until fragrant watching carefully to prevent burning.

Assemble the Base:

In a large serving bowl gently toss together the spinach strawberries blueberries and crumbled feta. Handle the ingredients carefully to avoid bruising the berries or crushing the delicate spinach leaves.

Finish and Serve:

Divide the salad into individual serving bowls for the most elegant presentation. Top each portion with toasted pecans using both whole and chopped pieces for textural contrast. Drizzle the cooled balsamic glaze over each serving just before presenting at the table.

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The first time I served this salad at a family gathering my niece who claimed to hate spinach asked for seconds and thirds. The magic is in that balsamic glaze which transforms as it reduces concentrating into something almost like liquid candy but with sophisticated depth.

Make Ahead Options

This salad offers excellent flexibility for entertaining. You can prepare the balsamic glaze up to a week in advance storing it in an airtight container in the refrigerator. Simply warm it slightly before serving to restore its pourable consistency. The pecans can be toasted several days ahead and kept in an airtight container at room temperature. Wash and dry the spinach a day ahead wrapping it loosely in paper towels inside a storage bag. Prepare the berries and assemble the salad no more than two hours before serving for optimal freshness.

Seasonal Adaptations

While strawberries create the classic version this versatile salad template works beautifully year round by swapping in seasonal fruits. In summer try peaches nectarines or blackberries. Fall versions shine with sliced pears and dried cranberries. Winter adaptations might include oranges and pomegranate seeds. The constant elements remain the spinach feta balsamic glaze and toasted nuts which provide the consistent flavor foundation.

Serving Suggestions

This salad pairs magnificently with grilled proteins like chicken salmon or flank steak. For a complete vegetarian meal add a scoop of cooked quinoa or farro directly to the salad. When entertaining serve it alongside a crusty baguette and good quality olive oil. For potlucks transport the components separately assembling on site to prevent wilting. Consider offering the balsamic glaze in a small pitcher allowing guests to add their preferred amount.

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Health Benefits

Beyond its incredible flavor profile this salad delivers remarkable nutritional benefits. Spinach provides iron calcium and folate while strawberries and blueberries contribute powerful antioxidants that fight inflammation. The pecans add heart healthy monounsaturated fats and the feta provides calcium and protein. Even the balsamic vinegar offers potential benefits for digestion and blood sugar regulation. With approximately 264 calories per serving this salad provides substantial nutrition while remaining light enough to complement heavier main dishes.

Frequently Asked Recipe Questions

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

The balsamic glaze is ready when it has reduced by about half and thickened enough to coat the back of a spoon. It will continue to thicken as it cools, so be careful not to reduce it too much. The entire reduction process should take about 10 minutes over medium-low heat.

→ Can I make this salad ahead of time?

For best results, assemble the salad components separately and combine just before serving. You can prepare the balsamic glaze 2-3 days ahead and store it in the refrigerator. Toast the pecans and wash the produce in advance, but dress the salad right before serving to prevent wilting.

→ What can I substitute for feta cheese?

If you don't have feta, you can substitute with goat cheese for a similar tangy flavor, or use blue cheese for a stronger taste. For a dairy-free option, try avocado chunks or a plant-based cheese alternative.

→ How do I toast pecans properly?

Toast pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently to prevent burning. You'll know they're done when they become fragrant and slightly darker in color. Alternatively, toast them in an oven at 350°F (175°C) for 8-10 minutes on a baking sheet.

→ Can I use a different type of berry?

Absolutely! This salad is versatile and works well with raspberries, blackberries, or a mix of seasonal berries. You can also add sliced peaches or mandarin oranges for variation. Just maintain similar proportions to keep the flavor balance.

→ Is there a shortcut for the balsamic glaze?

If you're short on time, you can purchase ready-made balsamic glaze from most grocery stores. However, the homemade version allows you to control the sweetness and consistency, and typically has fewer additives.