Description
A bright and colorful salad featuring fresh baby spinach, juicy strawberries, blueberries, crunchy toasted pecans, and salty feta, all drizzled with balsamic glaze.
Ingredients
- 6–8 cups fresh baby spinach, rinsed and spun dry
- 1 pint strawberries, hulled and thinly sliced
- 1/2 cup blueberries, rinsed
- 1/2 to 3/4 cup pecans, toasted and chopped
- 3/4 cup crumbled feta cheese
- 2–3 tablespoons balsamic glaze, to taste
Instructions
- Place the washed and spun-dry baby spinach in a large salad bowl.
- Layer the sliced strawberries evenly over the greens.
- Scatter the plump blueberries over the salad.
- Sprinkle the toasted, chopped pecans across the top.
- Crumble the feta cheese generously over the salad.
- Drizzle 2–3 tablespoons of balsamic glaze evenly across the bowl.
- Toss gently just before serving to combine without crushing the berries.
Notes
Store leftover undressed salad in the refrigerator for 24–48 hours. For best results, keep components separate if expecting leftovers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: American