Description
A fresh and vibrant 15-minute strawberry spinach salad featuring baby spinach, sweet strawberries, juicy blueberries, tangy feta cheese, and crunchy pecans, all tossed in a simple homemade balsamic honey dressing. Perfect as a light lunch or a colorful side dish.
Ingredients
Scale
Salad Ingredients
- 4 cups baby spinach
- 1 cup sliced fresh strawberries
- 1/2 cup fresh blueberries
- 1/2 cup crumbled feta cheese
- 1/3 cup toasted pecans
Dressing Ingredients
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey (or brown sugar)
Instructions
- Prepare the Dressing: In a small mixing bowl, whisk together the balsamic vinegar and honey until fully combined and smooth, creating a balanced tangy-sweet dressing.
- Combine the Salad Base: In a large salad bowl, place the baby spinach leaves, sliced strawberries, and blueberries. Toss gently to distribute the fruit evenly through the greens.
- Add Cheese and Nuts: Sprinkle the crumbled feta cheese and toasted pecans over the top of the salad to add creamy texture and crunchy contrast.
- Dress and Toss: Drizzle the prepared balsamic honey dressing over the salad just prior to serving. Toss lightly to coat the ingredients without bruising the fruit or wilting the spinach.
Notes
- For extra crunch, lightly toast the pecans in a dry skillet over medium heat until fragrant, about 3-4 minutes.
- This salad is best served fresh to preserve the crispness of the spinach and the freshness of the berries.
- Substitute goat cheese for feta if a milder flavor is preferred.
- For a vegan version, replace honey with maple syrup and omit the cheese or use a vegan cheese alternative.
- Use fresh, ripe strawberries and blueberries for the sweetest flavor.
