Spinach Strawberry Salad with Feta, Pecans, and Balsamic Glaze
Fresh, vibrant, and irresistibly delicious, this Spinach Strawberry Salad is the perfect mix of sweet and savory. Featuring juicy strawberries, crisp baby spinach, creamy feta cheese, and toasted pecans, all finished with a luscious balsamic glaze—this salad is a true celebration of flavors and textures. Ideal as a light lunch or a refreshing side dish!
Ingredients:
- 6 cups fresh baby spinach, washed and dried
- 2 cups fresh strawberries, hulled and sliced
- ½ cup crumbled feta cheese
- ½ cup pecan halves (toasted for extra flavor)
- 2 tablespoons balsamic glaze (store-bought or homemade)
- Optional: 1 tablespoon olive oil for extra richness
- Salt and black pepper, to taste
Instructions:
- Toast the Pecans (Optional but Recommended):
In a dry skillet over medium heat, toast the pecans for 3–5 minutes, stirring often, until fragrant and lightly golden. Let them cool before adding to the salad. - Assemble the Salad:
In a large bowl or on a serving platter, spread the baby spinach as a base. Scatter the sliced strawberries evenly over the spinach. - Add Cheese and Nuts:
Sprinkle the crumbled feta cheese and cooled pecans over the top of the salad. - Drizzle and Season:
Drizzle the balsamic glaze over the salad. If using, lightly drizzle with olive oil for added richness. Finish with a pinch of salt and freshly ground black pepper to taste. - Serve Immediately:
Serve fresh as a side dish or a light meal. Enjoy the refreshing burst of sweet strawberries balanced with tangy feta and crunchy pecans!
Tips & Variations:
- Add protein: Toss in grilled chicken or quinoa to make it a complete meal.
- Nut-free version: Substitute pecans with sunflower seeds or pumpkin seeds for a crunch without the nuts.
- Vegan option: Swap the feta for a dairy-free alternative or use avocado slices for creaminess