Description
Bright red strawberries and plump blueberries burst against a bed of crisp spinach, while toasted pecans add a nutty crunch and crumbled feta melts into tangy clouds under a sweet, sticky balsamic glaze.
Ingredients
- 2 cups baby spinach
- 1 cup strawberries sliced
- 1/2 cup blueberries
- 1/3 cup pecans toasted and chopped
- 1/4 cup feta cheese crumbled
- 2 tablespoons olive oil
- 2 tablespoons balsamic glaze
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Rinse and dry spinach, strawberries, and blueberries, then toast pecans in a dry skillet until fragrant and chop.
- Place spinach in a large bowl and drizzle with olive oil, tossing gently to coat.
- Add strawberries, blueberries, toasted pecans, and crumbled feta to the bowl.
- Drizzle balsamic glaze evenly over the salad ingredients.
- Season with salt and pepper, toss lightly, and serve immediately.
Notes
- Use ripe, firm strawberries and blueberries for the best flavor and texture.
- Toast pecans over medium heat for 2 to 3 minutes, stirring constantly to avoid burning.
- Ensure all greens and berries are thoroughly dried to help the glaze adhere.
- For homemade glaze, simmer 1/2 cup balsamic vinegar until it reduces and thickens.