Introduction

This 15-Minute Strawberry Spinach Salad is a vibrant and refreshing dish perfect for a quick lunch or a light dinner. Combining sweet berries, tangy balsamic glaze, and crunchy pecans, it delivers a delightful mix of flavors and textures in no time.

15-Minute Strawberry Spinach Salad Recipe - Recipe Image

Ingredients

1 cup balsamic vinegar
1/4 cup honey (or brown sugar)
10 oz baby spinach (fresh)
3 cups strawberries (cleaned and hulled, sliced)
1 cup blueberries
1/3 cup feta cheese (crumbled)
1 cup pecans (toasted, some of them chopped)

Instructions

Step 1: In a small saucepan, heat the balsamic vinegar and honey over medium heat.
Step 2: Bring the mixture to a gentle boil, then reduce heat to a simmer. Stir occasionally and cook until the mixture thickens and reduces by about half, approximately 10 minutes.
Step 3: Remove the saucepan from heat and pour the balsamic glaze into a heat-proof bowl to cool. The glaze will thicken further as it cools but should remain pourable, thick enough to coat the back of a spoon.
Step 4: In a large bowl, combine the fresh baby spinach, sliced strawberries, blueberries, and crumbled feta cheese. Toss gently to mix all the ingredients well.
Step 5: Divide the salad evenly into individual serving bowls.
Step 6: Sprinkle toasted pecans—both whole and chopped—on top of each serving.
Step 7: Drizzle each salad with the cooled balsamic glaze just before serving.

Tips & Variations

For extra crunch, add sliced almonds or walnuts instead of pecans.
Swap honey for maple syrup if you prefer a different sweetener in the glaze.
Use goat cheese as an alternative to feta for a creamier texture.
Make the balsamic glaze ahead of time and store it in the refrigerator to save prep time.

Storage

Store leftover salad ingredients separately for best freshness; keep the spinach and berries refrigerated in airtight containers. The balsamic glaze can be refrigerated for up to 1 week. When ready to serve, reheat the glaze gently if needed and toss the ingredients together just before eating to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to prepare the balsamic glaze ahead of time, but assemble the salad right before serving to keep the spinach crisp and prevent the berries from getting mushy.

What can I substitute for pecans if I have a nut allergy?

Sunflower seeds or pumpkin seeds make great nut-free alternatives that add similar crunch and texture.

15-Minute Strawberry Spinach Salad Recipe

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4.9 from 127 reviews

A fresh and vibrant 15-minute strawberry spinach salad featuring sweet berries, tangy balsamic glaze, toasted pecans, and creamy feta cheese. This delightful salad balancing sweet, savory, and crunchy textures makes a perfect light meal or side dish.

Author: Lila
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad Dressing – Balsamic Glaze

1 cup balsamic vinegar
1/4 cup honey (or brown sugar)

Salad

10 oz baby spinach (fresh)
3 cups strawberries (cleaned, hulled, and sliced)
1 cup blueberries
1/3 cup feta cheese (crumbled)
1 cup pecans (toasted, some chopped)

Instructions

Make the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey over medium heat. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Stir occasionally as it cooks until it thickens and reduces by about half, which usually takes around 10 minutes.
Cool the Glaze: Remove the saucepan from heat and transfer the balsamic glaze to a heat-proof bowl to cool. The glaze will thicken further as it cools, achieving a consistency thick enough to coat the back of a spoon but not overly thick.
Prepare the Salad: In a large mixing bowl, combine the baby spinach, sliced strawberries, blueberries, and crumbled feta cheese. Toss everything gently to mix the ingredients evenly.
Plate the Salad: Divide the salad mixture into individual serving bowls or plates to create separate portions.
Add Pecans and Glaze: Top each serving with both whole and chopped toasted pecans for added crunch. Finally, drizzle the balsamic glaze over each salad to finish.

Notes

To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
The balsamic glaze can be made ahead and stored in the fridge for up to one week; bring to room temperature before using.
Feel free to substitute honey with brown sugar in the glaze depending on your sweetness preference.
This salad is best served fresh to enjoy the crispness of the spinach and freshness of the berries.

Keywords: Strawberry spinach salad, balsamic glaze, fresh salad, healthy salad, quick salad recipe, berry salad, pecan salad, feta cheese salad