Ingredients
For the Balsamic Glaze:
-
1 cup balsamic vinegar
-
1/4 cup honey (or brown sugar)
For the Salad:
-
10 oz baby spinach (fresh)
-
3 cups strawberries (cleaned, hulled, sliced)
-
1 cup blueberries
-
1/3 cup feta cheese (crumbled)
-
1 cup pecans (toasted, half chopped)
Instructions
Make the Balsamic Glaze:
-
In a small saucepan, combine balsamic vinegar and honey.
-
Heat over medium, bring to a gentle boil, then reduce to a simmer.
-
Cook, stirring occasionally, until reduced by half (about 10 minutes).
-
Remove from heat and transfer to a heatproof bowl. Let cool. Glaze will thicken as it cools.
Assemble the Salad:
5. Rinse and dry the spinach, strawberries, and blueberries. Slice strawberries.
6. Toast pecans in a dry skillet over medium-low heat until fragrant. Chop half.
7. In a large bowl, combine spinach, sliced strawberries, blueberries, and feta. Toss gently.
8. Divide salad into bowls. Top with chopped and whole pecans.
9. Drizzle each bowl with balsamic glaze before serving.
Notes
-
You can use goat cheese or dairy-free cheese as a substitute for feta.
-
For extra protein, add grilled chicken or roasted chickpeas.
-
Add avocado slices for creaminess or mandarin oranges for variety.
-
Store dressing separately if making ahead.
- Prep Time: 15 minutes