The Balsamic Glazed Strawberry Spinach Salad is truly a celebration of summer on your plate—fresh, vibrant, and beautifully balanced with sweet, tangy, and savory flavors. With juicy strawberries, lush spinach, crunchy pecans, tangy feta, and a luscious homemade balsamic glaze, this salad is a feast for both the taste buds and the eyes!
Why You’ll Love This Recipe
- Colorful & Crowd-Pleasing: This Balsamic Glazed Strawberry Spinach Salad is as gorgeous as it is delicious, always the first bowl to disappear at any gathering.
- Quick & Easy: You can whip up this showstopper in 15 minutes—glaze included—making it perfect for busy weeknights or last-minute entertaining.
- Balanced Flavors: The juicy sweetness of strawberries, rich tang from balsamic glaze, nutty crunch from pecans, and creamy feta come together like a flavor symphony.
- Totally Customizable: Whether you want to go nut-free, vegan, or swap in your favorite fruits, this salad adapts beautifully to your preferences.
Ingredients You’ll Need
Every ingredient in this Balsamic Glazed Strawberry Spinach Salad earns its place—together, they create a salad bursting with contrast, color, and crave-worthy flavor. Gather these simple staples for a salad that tastes (and looks) like summer!
- Balsamic Vinegar: Forms the base of our rich, tangy, slightly sweet glaze—choose a good quality vinegar for depth of flavor.
- Honey or Brown Sugar: Adds a natural sweetness to the glaze and enhances the strawberry notes; use honey for floral complexity or brown sugar for a hint of caramel.
- Baby Spinach: Delicate, fresh, and mild, baby spinach creates the perfect verdant backdrop for the bold flavors in this salad.
- Strawberries: The star ingredient—juicy, sweet, and brilliantly red. Slice them thick enough to hold up against the glaze and cheese.
- Blueberries: Give the salad a juicy pop of color and flavor to complement the strawberries.
- Feta Cheese: Creamy, tangy, and a touch salty, feta brings lovely balance and a gently crumbly texture.
- Pecans: Toasted pecans add wonderful crunch and a nutty, buttery finish that ties everything together.
Variations
This salad truly shines with flexibility! Adapt your Balsamic Glazed Strawberry Spinach Salad to suit what you have on hand, your personal taste, or any dietary needs—it’ll turn out delicious every time.
- Vegan Delight: Swap in maple syrup for honey and use a plant-based feta or skip the cheese entirely for a vegan version.
- Nut-Free Option: Leave out the pecans or try roasted pumpkin seeds for that irresistible crunch with no nuts in sight.
- Berry Swap: Raspberries or blackberries make delicious additions or alternatives to the strawberries and blueberries.
- Greens Mix-Up: Substitute half the spinach with arugula or baby kale for a little peppery bite or extra texture.
How to Make Balsamic Glazed Strawberry Spinach Salad
Step 1: Prepare the Balsamic Glaze
Start by pouring your balsamic vinegar and honey (or brown sugar) into a small saucepan. Warm it gently over medium heat, stirring as it begins to bubble. Lower to a simmer and cook for about 10 minutes, stirring often, until it reduces by half and turns silky and thick enough to coat the back of a spoon. Be patient—it will thicken even more as it cools!
Step 2: Cool and Set the Glaze
Once your glaze is just right, pour it into a heat-proof bowl and let it cool off. Don’t rush this step—the glaze will thicken further, becoming perfectly pourable and glossy for drizzling on your salad.
Step 3: Build the Salad
In a large salad bowl, add your fresh baby spinach, sliced strawberries, blueberries, and crumbled feta. Gently toss together until everything looks evenly mixed but still vibrant and beautiful—the salad should feel light and bouncy.
Step 4: Add the Crunch
Divide the salad into serving bowls. Right before serving, scatter both chopped and whole toasted pecans generously over the top. This adds an irresistible nutty crunch, plus visual appeal!
Step 5: Drizzle & Enjoy
Finish with a dramatic drizzle of your cooled balsamic glaze over each serving. The glossy, tangy sweetness ties together all the flavors, turning this dish into a true Balsamic Glazed Strawberry Spinach Salad masterpiece!
Pro Tips for Making Balsamic Glazed Strawberry Spinach Salad
- Glaze Watch: Keep a close eye as you reduce the glaze—pull it off the heat when it just coats the back of a spoon, as it’ll thicken more as it cools.
- Pecan Perfection: Always toast pecans before adding—they become extra crisp and bring out their natural sweetness.
- Dressing at Service: Drizzle the glaze over just before serving to keep the salad greens lively instead of soggy.
- Fresh is Best: Use the freshest strawberries and spinach you can find for the most vibrant, flavorful results—this salad is all about celebrating seasonal produce.
How to Serve Balsamic Glazed Strawberry Spinach Salad
Garnishes
For an elegant finish, add a sprinkle of extra feta crumbles or a few whole sliced strawberries on top. A few fresh basil or mint leaves also accentuate the fresh, fruity notes and make your Balsamic Glazed Strawberry Spinach Salad look irresistible.
Side Dishes
This salad is lovely with grilled chicken, salmon, or a crisp baguette. Pair it with a bright, lemony pasta, or a summery soup for a full meal that honors the freshness of the salad’s flavors.
Creative Ways to Present
Try serving the salad layered in mason jars for picnics, or as individual cups on a grazing table for parties. For extra flair, shape the spinach bed in a wide, shallow bowl and fan the strawberry slices on top for a striking centerpiece.
Make Ahead and Storage
Storing Leftovers
If you anticipate having leftovers, store the salad (minus pecans and glaze) in an airtight container in the fridge for up to 2 days. Add pecans and drizzle glaze just before serving to keep everything crunchy and fresh.
Freezing
This Balsamic Glazed Strawberry Spinach Salad is best enjoyed fresh—freezing isn’t recommended, as spinach and strawberries don’t retain their texture once thawed.
Reheating
There’s no need to reheat! Simply bring the salad up to room temperature before serving if it’s been in the fridge, and re-toss with fresh pecans and a drizzle of glaze just before enjoying.
FAQs
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Can I make the balsamic glaze ahead of time?
Absolutely! The balsamic glaze will keep well in a sealed jar in your fridge for up to a week. Just bring it to room temperature or gently warm it before drizzling, as it thickens significantly when cold.
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What’s the best way to toast pecans?
Toast pecans in a dry skillet over medium-low heat, stirring often until they’re fragrant and just beginning to brown—about 3–5 minutes. Let them cool before adding to the salad for maximum crunch!
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Can I use store-bought balsamic glaze?
Yes, if you’re short on time, a quality store-bought balsamic glaze will work. However, making your own lets you control the sweetness and thickness, and the homemade version has unbeatable freshness.
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How can I make this Balsamic Glazed Strawberry Spinach Salad nut-free?
Simply leave out the pecans or swap in toasted sunflower or pumpkin seeds for crunch. This keeps the salad allergy-friendly and every bit as tasty.
Final Thoughts
If you’re searching for a dish that captures the essence of summer and brings smiles all around the table, you truly can’t beat this Balsamic Glazed Strawberry Spinach Salad. Give it a try—you might just discover your new warm-weather favorite!
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Balsamic Glazed Strawberry Spinach Salad Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 people 1x
- Category: Salad
- Method: Mixing, Tossing
- Cuisine: American
- Diet: Vegetarian
Description
This 15-Minute Strawberry Spinach Salad is a delightful mix of fresh baby spinach, juicy strawberries, blueberries, tangy feta cheese, and toasted pecans, all dressed in a sweet and tangy balsamic glaze. Perfect for a quick and healthy meal or a side dish.
Ingredients
Balsamic Dressing
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
Spinach Strawberry Salad
- 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
- Salad Dressing – Balsamic Glaze – In a small saucepan, heat balsamic vinegar and honey over medium heat. Bring to a gentle boil, reduce heat to simmer and cook, stirring, until the mixture thickens and reduces by about half (about 10 or so minutes). Remove from heat and pour the balsamic glaze into a heat-proof bowl to cool off. The glaze will get thicker as it cools off. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
- Salad – In a large bowl, combine all of the salad ingredients, except the pecans. Toss to combine. Divide the salad into individual serving bowls. Top each serving bowl with whole and chopped toasted pecans. Drizzle the top of the salad in each bowl with balsamic glaze.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 250
- Sugar: 14g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg
