Strawberry Spinach Feta Salad (Printable Version)
Fresh spinach meets sweet strawberries, feta, and pecans, tossed with tangy balsamic glaze for effortless flavor.
# Ingredients:
→ Balsamic Glaze
01 -
240 ml balsamic vinegar
02 -
60 ml honey or light brown sugar
→ Salad
03 -
280 g baby spinach, fresh
04 -
450 g strawberries, cleaned, hulled, and sliced
05 -
150 g blueberries
06 -
50 g feta cheese, crumbled
07 -
100 g pecans, toasted (some whole, some chopped)
# Steps:
01 -
In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a gentle boil, then reduce to a simmer. Cook, stirring often, until the mixture reduces by half and thickens to lightly coat the back of a spoon, approximately 10 minutes. Remove from heat and transfer to a heat-proof bowl to cool; glaze will continue to thicken as it cools.
02 -
In a large bowl, gently toss together the baby spinach, sliced strawberries, blueberries, and crumbled feta cheese until evenly combined.
03 -
Divide the salad mixture into individual bowls. Top each serving with a mix of whole and chopped toasted pecans. Drizzle with the cooled balsamic glaze just before serving.
# Notes:
01 -
Allow the balsamic glaze to cool fully before drizzling to achieve the ideal consistency for dressing.