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–+ servings
Strawberry Spinach Salad

15-Minute Strawberry Spinach Salad That's Refreshingly Delicious

This Strawberry Spinach Salad is a quick, healthy dish that is refreshingly delicious and packed with nutritious ingredients.
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Prep Time 15 minutes
Cooling Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 5 cups Baby Spinach Fresh base; can substitute with arugula or mixed greens.
  • 1 cup Strawberries Fresh berries are ideal.
  • 1/2 cup Blueberries Can substitute with raspberries or blackberries.
  • 1/2 cup Feta Cheese Can use goat cheese or omit for dairy-free.
  • 1/2 cup Pecans Toasted; can substitute with walnuts or almonds.
For the Balsamic Glaze
  • 1/2 cup Balsamic Vinegar Can replace with red wine vinegar or apple cider vinegar.
  • 2 tablespoons Honey or Brown Sugar Adjust to taste.

Equipment

  • Small saucepan
  • Baking Sheet
  • large mixing bowl

Method
 

Step-by-Step Instructions
  1. In a small saucepan, combine balsamic vinegar and honey over medium heat. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes until thickened. Set aside to cool.
  2. Preheat your oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-7 minutes until fragrant.
  3. In a large mixing bowl, place the fresh baby spinach, halve the strawberries and add, along with blueberries and crumbled feta cheese. Gently toss the ingredients together.
  4. Divide the salad among serving bowls, top with toasted pecans, and drizzle with balsamic glaze before serving.
  5. Feel free to customize the salad with seasonal fruits or different nuts.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 250mgPotassium: 250mgFiber: 4gSugar: 7gVitamin A: 2500IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

For best results, use fresh ingredients and serve the dressing separately until ready to serve to avoid soggy greens.

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