Description
Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze — a vibrant, nutrient-packed salad perfect for quick lunches and summer entertaining. Makes 4 generous servings in just 15 minutes with 8 simple ingredients.
Ingredients
Scale
- 6 cups fresh spinach leaves
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1/4 cup red onion, thinly sliced
- 1/2 cup pecans, toasted
- 1/2 cup crumbled feta cheese
- 1/2 cup balsamic vinegar
- 2 tbsp honey (optional)
Instructions
- Prepare all ingredients.
- Toast the pecans (optional).
- Make the balsamic glaze.
- Combine salad ingredients.
- Drizzle dressing and serve.
Notes
- Fridge (assembled): Place any fully dressed leftover salad in an airtight container and refrigerate immediately. Assembled portions stay reasonably fresh for 1 day, but the spinach will wilt noticeably after that due to moisture from the berries and balsamic glaze. Consume dressed salad within 24 hours for the best texture. Always store on a middle refrigerator shelf where the temperature stays a consistent 35–38°F.
- Fridge (components separated): Store spinach, berries, feta, pecans, red onion, and balsamic glaze in separate airtight containers to maximize freshness for up to 3 days. This is the recommended method because each ingredient maintains its own texture — spinach stays crisp, pecans stay crunchy, and berries avoid turning mushy. Assemble individual servings fresh each day in under 3 minutes. Follow FDA food safety guidelines and keep all components below 40°F.
- Freezer: Freezing is not recommended for this salad. Fresh spinach leaves, strawberries, and blueberries lose their structure entirely once frozen and thawed, resulting in a watery, limp texture that cannot be restored. Feta cheese also becomes excessively crumbly after freezing. If you must preserve berries, freeze them separately on a parchment-lined tray for 2 hours, then transfer to a freezer bag — but use those berries only in smoothies, not salads.
- Balsamic glaze storage: The reduced balsamic honey glaze stores exceptionally well. Pour cooled glaze into a small glass jar or squeeze bottle and refrigerate for up to 10 days. The glaze will thicken considerably when cold — simply set the jar in a bowl of warm water for 2 minutes or microwave in 10-second bursts until pourable. Never reheat the glaze to a boil, as this can cause it to turn bitter.
- Toasted pecans storage: Cooled toasted pecans keep their crunch best in a sealed glass jar or zip-top bag at room temperature for up to 2 weeks. For longer storage of up to 2 months, refrigerate them in an airtight container to prevent the natural oils from going rancid. Before adding to your salad, re-crisp refrigerated pecans on a dry skillet over medium heat for 2 minutes to restore their toasty snap.
- Prep Time: 10
- Cook Time: 5
- Category: Recipes
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 generous
- Calories: 218 calories
- Sugar: 17g
- Sodium: 198mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 13mg