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This vibrant strawberry spinach salad brightens any table in just 15 minutes. The sweet berries paired with tangy feta and homemade balsamic glaze create a perfect balance of flavors that works as a side dish or light summer meal.
I first made this colorful salad for a spring brunch when strawberries were at their peak. My guests were so impressed by the homemade balsamic glaze that it's now become my signature dish for gatherings when I want something impressive yet effortless.
Ingredients
- Baby spinach: Fresh tender leaves provide the perfect base and pack significant nutrition
- Fresh strawberries: Choose bright red berries with no white shoulders for maximum sweetness
- Blueberries: Add color contrast and burst with antioxidants
- Feta cheese: Brings essential saltiness that balances the sweet components
- Toasted pecans: Provide crucial crunch and nutty flavor depth
- Balsamic vinegar: Select a good quality vinegar as it's the foundation of your glaze
- Honey: Natural sweetener that helps thicken the glaze beautifully
Step-by-Step Instructions
- Prepare the Balsamic Glaze:
- Combine balsamic vinegar and honey in a small saucepan over medium heat. Watch carefully as the mixture heats to prevent burning. Bring to a gentle boil while stirring occasionally to help the honey incorporate fully with the vinegar.
- Reduce and Thicken:
- Lower the heat to a simmer and continue cooking for about 10 minutes. You'll notice the mixture gradually thickening. Keep stirring periodically to ensure even reduction. The volume should decrease by approximately half, and the consistency should coat the back of a spoon.
- Cool the Glaze:
- Remove from heat once properly reduced and transfer to a heat proof bowl. Allow it to cool completely before using. The glaze will continue to thicken as it cools, reaching a perfect drizzling consistency.
- Assemble the Salad:
- Place fresh spinach in a large bowl and top with sliced strawberries, blueberries, and crumbled feta. Gently toss these ingredients to distribute them evenly throughout the spinach.
- Finish and Serve:
- Divide the mixed salad into individual serving bowls for a beautiful presentation. Sprinkle generously with toasted pecans, using both whole and chopped pieces for textural variety. Drizzle each portion with the cooled balsamic glaze just before serving.
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This salad reminds me of the first farmers market of spring when strawberries make their appearance. The homemade balsamic glaze is what truly transforms this from ordinary to extraordinary. I always make extra glaze to keep in the refrigerator for drizzling over everything from caprese salad to grilled peaches.
Make Ahead Options
The balsamic glaze can be prepared up to two weeks ahead and stored in an airtight container in the refrigerator. This saves precious time when assembling the salad just before serving. If the glaze thickens too much during storage, simply warm it briefly or add a tiny splash of water to reach the desired consistency. Having this component ready makes this 15 minute salad feel even more effortless.
Perfect Pairings
This versatile salad works beautifully alongside grilled chicken or salmon for a complete meal. For a vegetarian option, serve with a crusty baguette and additional feta or goat cheese. The sweet strawberry and tangy balsamic flavors also complement Mediterranean dishes particularly well. When serving for a dinner party, consider pairing with a crisp Sauvignon Blanc or sparkling water with fresh mint for a refreshing beverage option.
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Seasonal Adaptations
While strawberry season peaks in spring and early summer, this salad template works year round with seasonal adjustments. In fall, substitute sliced pears and walnuts for the berries and pecans. Winter versions shine with blood oranges and pistachios. Summer allows for blackberries or peaches to take center stage. The versatile balsamic glaze works wonderfully with any of these fruit variations, making this a recipe you can enjoy through all seasons.
Frequently Asked Questions
- → How do I know when my balsamic glaze is properly reduced?
Your balsamic glaze is properly reduced when it thickens enough to coat the back of a spoon (about 10 minutes of simmering). The mixture should reduce by approximately half its original volume. Keep in mind it will continue to thicken as it cools, so avoid over-reducing.
- → Can I make the balsamic glaze ahead of time?
Yes! The balsamic glaze can be made several days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before using, or gently warm it if it becomes too thick.
- → What's the best way to toast pecans?
Toast pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently to prevent burning. They're done when they become fragrant and slightly darker. Alternatively, spread them on a baking sheet and toast in a 350°F oven for 8-10 minutes.
- → Can I substitute other greens for spinach?
Absolutely! While baby spinach provides a mild, tender base, you can substitute mixed greens, arugula, or kale. If using kale, massage it first with a bit of olive oil to tenderize the leaves.
- → How can I make this salad a complete meal?
Turn this salad into a complete meal by adding grilled chicken, salmon, or shrimp for protein. You could also add quinoa or farro for additional texture and nutrients. For a vegetarian protein option, chickpeas or white beans would work beautifully.
- → Can I use store-bought balsamic glaze instead?
Yes, pre-made balsamic glaze works well as a time-saving alternative. Look for one without added artificial ingredients. The homemade version typically offers more depth of flavor, but a quality store-bought option is perfectly acceptable.