Strawberry Spinach Salad with Poppy Seed Dressing Recipe is delicious!
Bright, refreshing, and full of flavor, this Strawberry Spinach Salad is a celebration of sweet berries, creamy feta, and crunchy pecans, all brought together with a rich homemade balsamic glaze. Perfect for summer lunches, garden parties, or as a vibrant side dish!
Ingredients
- For the salad:6 cups fresh baby spinach1 cup strawberries sliced½ cup blueberries½ cup crumbled feta cheese½ cup toasted pecans (some whole, some chopped)
- For the balsamic glaze dressing:1 cup balsamic vinegar¼ cup honey or brown sugar
Instructions
- Make the balsamic glaze:In a small saucepan, combine the balsamic vinegar and honey (or brown sugar). Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for about 10 minutes, stirring occasionally, until the mixture reduces by half and becomes syrupy. Remove from heat and let cool.
- Assemble the salad:In a large bowl, combine baby spinach, sliced strawberries, blueberries, and crumbled feta cheese. Toss gently to mix.
- Plate and finish:Divide the salad into individual serving bowls or arrange on a platter. Top with whole and chopped toasted pecans. Drizzle each serving with the cooled balsamic glaze just before serving.
Notes
For a heartier version, top the salad with grilled chicken or shrimp. You can also prep the balsamic glaze ahead of time and store it in the fridge for up to one week. Make sure it’s completely cooled before drizzling to avoid wilting the spinach.