Strawberry Spinach Salad
A vibrant and fresh salad featuring sweet strawberries, crunchy pecans, and tangy feta, perfect for warm-weather meals and gatherings.
Ingredients
Salad Ingredients
- 6 cups Fresh spinach (about 6 cups, baby spinach is easiest)
- 1 cup Strawberries, sliced
- 1/2 - 3/4 cup Blueberries
- 1/3 cup Pecans, chopped toasted pecans add extra flavor
- 1/2 cup Feta cheese, crumbled
- 2-3 tablespoons Balsamic glaze to taste
- Salt and freshly ground black pepper
Instructions
Preparation
- Rinse and dry spinach and berries thoroughly. Pat dry or spin in a salad spinner to avoid watery salad.
- Hull and slice strawberries; measure blueberries and chop pecans. If toasting pecans, warm them in a dry skillet for 3–4 minutes until fragrant, then cool.
Assembly
- In a large mixing bowl, combine the spinach, sliced strawberries, blueberries, and chopped pecans. Toss gently to distribute evenly.
- Sprinkle the crumbled feta over the top.
- Drizzle the balsamic glaze evenly across the salad and toss gently to coat the leaves without bruising them.
- Season with salt and freshly ground pepper to taste. Serve immediately, or cover and chill for up to 30 minutes to allow flavors to meld.
Notes
For make-ahead, chop nuts and berries, and crumble feta into separate containers; dress the salad just before serving. Store leftovers undressed in the refrigerator for up to 24–48 hours.