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Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze

Berry Spinach Salad with Pecans, Feta, and Balsamic Bliss

A vibrant and refreshing Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze, perfect for summer picnics and potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Baby Spinach The fresh base of the salad.
  • 1 cup Strawberries Cleaned, hulled, and sliced.
  • 1 cup Blackberries Fresh for the best flavor.
  • 1 cup Pecans Toasted for crunch.
  • 4 slices Prosciutto Optional for vegetarians.
  • 1 cup Feta Cheese Crumble for easy distribution.
For the Balsamic Glaze
  • 1 cup Balsamic Vinegar High-quality for perfect tang.
  • 2 tablespoons Honey Adjust sweetness to taste.

Equipment

  • Oven
  • parchment-lined baking sheet
  • Medium saucepan
  • Large Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). On a parchment-lined baking sheet, spread out the prosciutto and pecans. Bake for 5-10 minutes until crispy and golden.
  2. In a medium saucepan, combine balsamic vinegar and honey over medium heat. Let simmer for about 10 minutes until thickened.
  3. In a large mixing bowl, add baby spinach, sliced strawberries, blackberries, and crumbled feta. Toss gently together.
  4. Plate the salad with the mixed greens, top with toasted prosciutto and pecans, and drizzle balsamic glaze over each serving.

Nutrition

Serving: 1salad servingCalories: 200kcalCarbohydrates: 15gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

Enjoy fresh and do not leave at room temperature for more than 2 hours. Best eaten on the day it's made.

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