Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze

Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze is a fresh, flavorful dish perfect for any occasion. Combining tender spinach leaves, sweet berries, crunchy pecans, tangy feta cheese, and a luscious balsamic glaze, this salad is as vibrant as it is delicious. Whether served as a light meal or a side dish, it’s a refreshing way to enjoy a healthy, satisfying plate of greens.

Why You’ll Love This Recipe

  1. A perfect balance of sweet, savory, and tangy flavors.
  2. Packed with antioxidants, vitamins, and healthy fats.
  3. Quick and easy to prepare in under 15 minutes.
  4. Versatile—serve it as a starter, side, or main dish.
  5. A visually stunning dish with vibrant colors and textures.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Baby spinach leaves
  • Mixed fresh berries (strawberries, blueberries, raspberries, or blackberries)
  • Pecans (toasted or raw)
  • Feta cheese, crumbled
  • Red onion, thinly sliced (optional)
  • Balsamic glaze

Optional Add-Ons

  • Grilled chicken or shrimp for added protein
  • Avocado slices for creaminess
  • Quinoa for a hearty twist

Directions

  1. Prepare the Ingredients: Wash and dry the spinach leaves and berries thoroughly. Toast the pecans in a dry skillet over medium heat for 2–3 minutes until fragrant (optional).
  2. Assemble the Salad: In a large bowl or on a serving platter, layer the spinach leaves as the base. Scatter the berries evenly across the spinach.
  3. Add the Toppings: Sprinkle the crumbled feta cheese and pecans over the salad. Add thinly sliced red onion if desired.
  4. Drizzle with Balsamic Glaze: Finish with a generous drizzle of balsamic glaze. Serve immediately and enjoy!

Servings and Timing

  • Servings: Serves 4–6
  • Prep Time: 10 minutes
  • Total Time: 10 minutes

Variations

  • Cheese Swap: Substitute feta with goat cheese or blue cheese for a different flavor profile.
  • Nut Alternatives: Use walnuts, almonds, or pistachios instead of pecans.
  • Dressing Option: Replace balsamic glaze with a homemade vinaigrette or honey mustard dressing.
  • Fruit Variety: Add sliced peaches, pears, or apples for a seasonal twist.
  • Vegetarian Protein: Toss in chickpeas or edamame for a plant-based protein boost.

Storage/Reheating

  • Storage: Store the components separately in airtight containers. Assemble the salad just before serving to keep it fresh.
  • Leftovers: If already dressed, consume leftovers within a day to prevent sogginess.
  • Make-Ahead Tip: Prep the ingredients ahead of time and store them separately. Combine and drizzle with balsamic glaze just before serving.

FAQs

1. Can I use frozen berries?

Fresh berries are best, but thawed frozen berries can work if drained well.

2. How do I make balsamic glaze at home?

Simmer balsamic vinegar with a touch of honey or brown sugar until thickened to a syrup-like consistency.

3. What other greens can I use instead of spinach?

Arugula, mixed baby greens, or kale are excellent substitutes.

4. Can I make this salad vegan?

Yes, omit the feta cheese or use a plant-based cheese alternative.

5. Should the pecans be toasted?

Toasting enhances the flavor, but it’s optional if you prefer raw pecans.

6. How can I make this salad more filling?

Add grilled chicken, shrimp, quinoa, or a boiled egg for a hearty meal.

7. What’s the best way to slice the red onion?

Thin slices or slivers work best for a mild, complementary flavor.

8. Can I use bottled balsamic dressing instead of glaze?

Yes, but the glaze offers a thicker, more concentrated flavor.

9. How do I prevent the berries from making the salad soggy?

Add the berries just before serving to maintain freshness.

10. Can I make this salad nut-free?

Replace pecans with sunflower seeds or pumpkin seeds for a nut-free option.

Conclusion

Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze is a delightful way to elevate your greens with bold flavors and stunning presentation. It’s easy to customize, quick to prepare, and perfect for any meal or occasion. Give it a try and savor this wholesome and delicious dish!

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Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze

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This vibrant salad is a refreshing mix of baby spinach, juicy berries, crunchy pecans, creamy feta, and a drizzle of sweet and tangy balsamic glaze. Perfect as a side dish or light meal, it’s both simple and elegant.

  • Author: Beth
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Salad, Side Dish
  • Method: No-Cook
  • Cuisine: American

Ingredients

Scale
  • 6 cups (150 g) fresh baby spinach
  • 1 cup (150 g) fresh strawberries, hulled and sliced
  • 1/2 cup (75 g) fresh blueberries
  • 1/2 cup (75 g) fresh raspberries
  • 1/3 cup (40 g) pecans, toasted
  • 1/4 cup (50 g) crumbled feta cheese
  • 3 tbsp balsamic glaze (store-bought or homemade)

Optional Additions:

  • 1/4 cup red onion, thinly sliced
  • Grilled chicken or shrimp for added protein

Instructions

1. Prepare the Ingredients:

  • Wash and dry the spinach and berries thoroughly. Toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant, then let cool.

2. Assemble the Salad:

  • In a large salad bowl or on a serving platter, layer the spinach, strawberries, blueberries, and raspberries.
  • Sprinkle the toasted pecans and crumbled feta over the top.

3. Drizzle with Balsamic Glaze:

  • Just before serving, drizzle the balsamic glaze evenly over the salad.

4. Serve and Enjoy:

  • Serve immediately as a side dish or light meal.

Notes

  • To make homemade balsamic glaze: Simmer 1/2 cup balsamic vinegar with 1 tbsp honey or brown sugar in a small saucepan over medium heat, stirring occasionally, until it reduces by half and thickens. Let cool before using.
  • Substitute pecans with walnuts or almonds if preferred.
  • Add avocado slices or cooked quinoa for extra texture and nutrition.


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