Bursting with vibrant reds, deep purples, and fresh greens, this Strawberry Spinach Salad with Blueberries, Pecans, Feta cheese, and a Balsamic glaze is like sunshine on a plate. Every forkful combines the tender bite of baby spinach leaves, the juicy sweetness of ripe strawberries and plump blueberries, the satisfying crunch of toasted pecans, and the creamy tang of crumbled feta. A silky honey-balsamic glaze ties it all together, adding just the right hint of sweetness and acidity to elevate the flavors without overpowering the natural sweetness of the fruit. Whether you’re looking for a light lunch, an impressive side for your next barbecue, or a quick weeknight dinner, this salad checks all the boxes for color, crunch, and crave-worthy taste.
I still remember the first time I whipped up this salad for a summertime picnic in my backyard. The sun was warm, the laughter was loud, and in my hands was a colorful bowl that practically danced with freshness. As the dressing drizzled down, coats of glossy balsamic and honey kissed every leaf and berry, transforming ordinary ingredients into something extraordinary. From that moment on, it became a staple in my recipe collection—an easy spinach salad that anyone can master in about 15 minutes of prep and 5 minutes of toasting. Even if you’ve never hosted a fancy dinner party, you’ll feel like a seasoned chef serving this bright and fruity dish. Plus, with a Beginner difficulty level, a fleeting 20 minutes total cooking time, and roughly 760 calories for the entire bowl, it’s as practical and accessible as it is gorgeous and delicious.
KEY INGREDIENTS IN STRAWBERRY SPINACH SALAD WITH BLUEBERRIES, PECANS, FETA CHEESE, AND A BALSAMIC GLAZE
Before diving into the assembly, it helps to meet the stars of the show. Each ingredient plays a special role—some bring texture, others add acidity or sweetness, and together they create a harmonious balance. Here’s what you’ll need:
- Fresh baby spinach
These tender, vibrant green leaves form the salad’s fresh base. They’re mild enough to let the other flavors shine and sturdy enough to hold up under a glossy dressing.
- Fresh strawberries
Juicy and sweet with a hint of tartness, hulled and sliced strawberries add bold color and a pop of summertime flavor that pairs beautifully with the tangy elements.
- Fresh blueberries
Plump and subtly sweet, blueberries lend another fruity dimension while providing bursts of juicy contrast against the leafy greens.
- Pecans
Toasted until golden and aromatic, pecans bring a buttery crunch that makes every bite satisfyingly textured and adds a warm nutty aroma.
- Crumbled feta cheese
Salty and tangy, feta cheese introduces a creamy element that balances the sweetness of the berries and the richness of the nuts.
- Balsamic vinegar
Deeply flavorful and gently acidic, balsamic vinegar is the backbone of the homemade glaze, weaving together sweet and savory notes.
- Honey
Natural sweetness that helps emulsify the dressing and softens the sharpness of the vinegar, giving the glaze a smooth mouthfeel.
- Dijon mustard
Just a touch of sharpness provides depth and helps the oil and vinegar bind into a cohesive dressing.
- Olive oil
A quality extra-virgin olive oil adds richness and body to the glaze, ensuring a luscious coating on each ingredient.
- Salt and pepper
Essential seasonings that enhance all the individual flavors and tie the salad together with a final savory note.
HOW TO MAKE STRAWBERRY SPINACH SALAD WITH BLUEBERRIES, PECANS, FETA CHEESE, AND A BALSAMIC GLAZE
Now that your ingredients are prepped, it’s time to bring everything together in a few simple steps. Follow these detailed instructions to create a perfectly balanced salad that looks as stunning as it tastes.
1. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and olive oil until the dressing is smooth and slightly thickened. Season with a pinch of salt and pepper, adjusting to taste. Once emulsified, set the glaze aside so the flavors can meld.
2. Heat a dry skillet over medium heat, then add the pecans. Toast them for 3–5 minutes, stirring or shaking the pan occasionally, until they are golden brown and release a fragrant nutty aroma. Watch carefully to prevent burning. Remove from heat and let cool on a plate.
3. In a large salad bowl, combine the fresh baby spinach, sliced strawberries, and blueberries. Gently toss to distribute the fruit evenly among the greens.
4. Once the pecans have cooled completely, sprinkle them over the assembled salad, ensuring each bite can capture the satisfying crunch.
5. Add the crumbled feta cheese on top, scattering it so no area is too heavy with dairy.
6. Just before serving, drizzle the balsamic glaze evenly over the salad. Make sure every corner of the bowl gets a touch of that sweet-tangy dressing.
7. Toss everything gently to coat all components in the glaze. Taste a leaf or two and adjust with a little more salt or pepper if desired. Serve immediately for maximum freshness and texture.
SERVING SUGGESTIONS FOR STRAWBERRY SPINACH SALAD WITH BLUEBERRIES, PECANS, FETA CHEESE, AND A BALSAMIC GLAZE
Whether you’re plating this as a vibrant side or enjoying it as a light meal, presentation and pairing can elevate the experience even further. Here are some ideas to make your salad shine on any occasion:
- Serve on a chilled platter with additional berry halves and whole pecans artfully arranged along the edges, creating a gallery of color that invites guests to dig in.
- Pair with grilled chicken or seared shrimp for extra protein and a heartier dinner plate—drizzle any leftover glaze over the protein for continuity of flavor.
- Accompany with a crusty baguette or warm, cheesy flatbread to mop up any lingering glaze and bring a satisfying carb element to the table.
- Garnish with a few fresh mint leaves or basil ribbons for an herbal twist that brightens the sweet-savory balance and adds a refreshing green note.
HOW TO STORE STRAWBERRY SPINACH SALAD WITH BLUEBERRIES, PECANS, FETA CHEESE, AND A BALSAMIC GLAZE
For best results, this salad is happiest served immediately, but you can still manage leftovers or prep ahead with a few simple strategies. The key is keeping the components separate until the last moment.
- Store the dressing in an airtight container or mason jar in the refrigerator for up to one week. Give it a good shake before using to recombine any separation.
- Keep the greens and berries in a separate container lined with a paper towel to absorb excess moisture. Seal with a lid or cling wrap and store in the fridge for up to two days.
- Place toasted pecans in a small, resealable bag or jar at room temperature for up to three days. This preserves their crunch without exposing them to fridge humidity.
- If you need to assemble ahead, layer the salad in a large bowl but hold off on adding the dressing and nuts until just before serving. This prevents sogginess and keeps textures crisp.
CONCLUSION
Bringing together the tender bite of baby spinach, the luscious sweetness of strawberries and blueberries, the warm crunch of toasted pecans, and the creamy tang of feta cheese, this Strawberry Spinach Salad with Blueberries, Pecans, Feta cheese, and a Balsamic glaze truly dances on the palate. The homemade honey-balsamic glaze ties every component together in perfect harmony, making each forkful bright, fruity, and irresistibly flavorful. Whether you’re hosting a summer gathering or simply craving a healthy yet indulgent salad, this recipe offers an easy, beginner-friendly approach that delivers gourmet results in minutes.
Feel free to print and save this article for your recipe binder or share it with friends who love a fresh, colorful bowl of goodness. Below you’ll find a handy FAQ section to troubleshoot any questions you might have about substitutions, prepping ahead, or adjusting the sweetness level. And of course, I’d love to hear from you—leave a comment, question, or share feedback if you try this recipe yourself or need any help making it shine. Happy cooking!
Strawberry Spinach Salad with Blueberries, Pecans, Feta cheese, and a Balsamic glaze
Description
A vibrant mix of tender baby spinach, juicy strawberries, and plump blueberries tossed with toasted pecans and tangy feta. Drizzled in a homemade honey-balsamic glaze, it’s the perfect balance of sweet, savory, and crunchy.
Ingredients
Instructions
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Start by preparing the dressing. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and olive oil until well combined. Season with a pinch of salt and pepper to taste. Set aside.
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In a dry skillet over medium heat, toast the pecans for about 3-5 minutes, stirring occasionally, until they are golden and fragrant. Be careful not to burn them. Remove from heat and set aside to cool.
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In a large salad bowl, combine the fresh baby spinach, sliced strawberries, and blueberries.
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Once the pecans have cooled, sprinkle them over the salad.
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Add the crumbled feta cheese on top of the salad.
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Drizzle the balsamic glaze dressing evenly over the salad just before serving, and toss gently to combine all the ingredients.
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Taste and adjust seasoning with more salt or pepper if needed. Serve immediately.
Note
- This salad is best served fresh to maintain the crispness of the spinach and the sweetness of the berries.
- You can swap feta cheese for goat cheese for a different flavor profile.
- For an extra crunch, add a handful of sunflower seeds or pumpkin seeds.
- The dressing can be made ahead of time and stored in the refrigerator for up to a week.
- If you like a sweeter dressing, increase the amount of honey in the balsamic glaze.
