15-Minute Strawberry Spinach Salad

As a baker, most of my time is spent near warm ovens and mixing bowls, but when summer rolls in, I crave something lighter—something fresh yet flavorful. That’s when I turn to this 15-Minute Strawberry Spinach Salad. It’s a quick fix that still feels special. I first made it on a rushed afternoon with guests on the way. I had strawberries, baby spinach, some feta, and a few toasted pecans. With a bit of balsamic and honey in the saucepan, magic happened. The result was so delightful that I’ve been recreating it ever since—for quiet lunches, potlucks, and sunny-day picnics.

This salad has become my go-to not just for ease, but because it always gets compliments. Whether I serve it alongside grilled chicken or with fresh bread, it’s always a hit. Every time I make it, someone asks for the recipe.

Why You’ll Love This Recipe

There are so many reasons to love this salad, but let me give you the best ones.

Versatile

You can serve it with lunch, at dinner, or as part of a weekend brunch. It pairs perfectly with chicken dishes, seafood, or light pasta.

Budget-Friendly

Most of the ingredients—like spinach, strawberries, and honey—are affordable and easy to find. You likely have many of them in your kitchen already.

Quick and Easy

This salad comes together in just 15 minutes. That includes slicing the strawberries and reducing the balsamic dressing. No oven needed. Just fresh ingredients and a few simple steps.

Ingredients for Strawberry Spinach Salad

Here’s everything you’ll need:

For the Balsamic Glaze:

• 1 cup balsamic vinegar

• 1/4 cup honey (or brown sugar, depending on your preference)

For the Salad:

• 10 oz baby spinach, fresh and rinsed

• 3 cups strawberries, cleaned, hulled, and sliced

• 1 cup blueberries, fresh

• 1/3 cup feta cheese, crumbled

• 1 cup pecans, toasted (some whole, some chopped for texture)

  How to Make This Strawberry Spinach Salad

  Making this salad couldn’t be simpler, yet it feels elevated. I love how it adds color and flavor to any table without taking much time. The key is to focus on freshness and balance—sweet fruits, tangy cheese, crunchy nuts, and a rich glaze.

  Let me guide you through every step of this quick and satisfying recipe.

  Step-by-Step Instructions for Making

  Step 1: Prepare the Balsamic Glaze
  Start by combining 1 cup of balsamic vinegar and 1/4 cup of honey in a small saucepan. Heat over medium heat.
  Bring the mixture to a gentle boil, stirring often. Once it boils, reduce the heat and let it simmer. Stir regularly for about 10 minutes. You’ll know it’s ready when it reduces by half and begins to thicken slightly.
  It should coat the back of a spoon but still be pourable.
  Once done, pour it into a heatproof bowl to cool. It will thicken more as it rests.

  Step 2: Wash and Slice the Produce
  While the glaze cools, wash the baby spinach thoroughly and pat it dry.
  Clean and hull the strawberries, then slice them thinly. Rinse the blueberries and let them drain well.

  Step 3: Toast the Pecans
  In a dry pan, toast the pecans over medium-low heat. Stir often to avoid burning.
  They’re ready when fragrant and slightly darker in color. Let them cool before chopping half of them roughly. Leave the rest whole for topping.

  Step 4: Assemble the Salad
  In a large salad bowl, place the spinach as your base.
  Add the sliced strawberries and fresh blueberries.
  Sprinkle the crumbled feta cheese over the top. Toss gently to combine everything evenly.

  Step 5: Finish with Pecans and Dressing
  Divide the salad into individual bowls.
  Top each serving with a mix of whole and chopped toasted pecans.
  Finally, drizzle the cooled balsamic glaze over each bowl. Use as much or as little as you like.

  Quick and Easy

  Every part of this recipe is designed to be simple. The glaze takes under 15 minutes. There’s no chopping beyond fruit and nuts. Everything else just comes together in a bowl. No mess. No fuss.

  Customizable

  Feel free to swap in goat cheese instead of feta, or add sliced avocado for creaminess. You can also use walnuts or sunflower seeds if pecans aren’t available. Dried cranberries or mandarin slices work well too. This recipe easily adapts to what’s in your fridge.

  Crowd-Pleasing

  Even people who don’t usually love salad enjoy this one. It’s colorful, full of texture, and brings out a harmony of sweet and savory flavors. It looks beautiful and tastes even better. I’ve served it at family dinners, brunches, and outdoor gatherings—and there’s never any left over.

  FAQs

  Can I make this salad ahead of time?
  Yes, but keep the components separate. Prepare the balsamic glaze, slice the fruits, and toast the pecans in advance. Store them individually. Combine everything just before serving to keep the salad fresh and crisp.

  What can I use instead of feta cheese?
  You can substitute feta with goat cheese or a dairy-free crumble if you prefer a vegan option. Both offer a creamy texture that pairs well with the fruits.

  Is the balsamic glaze necessary?
  While optional, the glaze adds a rich, tangy depth. If you’re short on time, you can use a ready-made balsamic reduction, but homemade always tastes better.

  How do I toast pecans properly?
  Place them in a dry skillet over medium-low heat. Stir continuously until they are lightly browned and fragrant, usually about 5 minutes. Let them cool before using.

  Can I add protein to make it a full meal?
  Absolutely. Grilled chicken, roasted chickpeas, or even slices of boiled egg can be added for extra protein.

  Will this salad hold up for potlucks or picnics?
  Yes, just wait to add the dressing and pecans until serving. This prevents sogginess and keeps the texture fresh.

  Is it okay to use frozen berries?
  Fresh berries are best for texture, but thawed frozen berries can be used in a pinch. Make sure they are fully drained to avoid extra liquid in the salad.

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  15-Minute Strawberry Spinach Salad

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  This fresh and vibrant Strawberry Spinach Salad comes together in just 15 minutes. With juicy strawberries, blueberries, creamy feta, toasted pecans, and a rich balsamic glaze, it’s the perfect mix of sweet, tangy, and savory. Ideal for weeknight dinners, summer gatherings, or holiday sides, this salad is always a crowd favorite.

  • Total Time: 15 minutes
  • Yield: 6 servings 1x

  Ingredients

  Scale 1x2x3x

  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)

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  Instructions

  Make the Balsamic Glaze:

  1. In a small saucepan, combine balsamic vinegar and honey.

  2. Heat over medium, bring to a gentle boil, then reduce to a simmer.

  3. Cook, stirring occasionally, until reduced by half (about 10 minutes).

  4. 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.

  • Author: Mohamed
  • Prep Time: 15 minutes