If you’re craving a salad that dazzles both the eyes and the palate, this Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze Recipe is exactly what you need. It’s a vibrant celebration of fresh baby spinach, juicy strawberries, and blackberries, perfectly complemented by crunchy toasted pecans and crispy prosciutto. The tangy creamy feta adds a delightful contrast, while the homemade balsamic glaze ties everything together with a luscious sweetness. Every bite bursts with flavor, texture, and color, making this salad an instant favorite for any season.
Ingredients You’ll Need
Simple yet carefully chosen ingredients make this Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze Recipe shine. Each component plays its own role, whether it’s providing crunch, sweetness, creaminess, or that irresistible tang.
- 4 oz prosciutto: Torn and toasted to crispy perfection, it adds a savory crunch that balances the sweetness.
- 2/3 cup pecans: Toasted pecans bring warmth and nutty texture; chop some for extra variety.
- 1 cup balsamic vinegar: The base for a rich, syrupy glaze that adds depth and tang.
- 1/4 cup honey or brown sugar: Sweetens the glaze naturally, complementing the berries.
- 6 oz baby spinach: Fresh, tender leaves create a vibrant and nutritious salad base.
- 3 cups strawberries: Hulled and sliced to release their juicy sweetness, brightening every forkful.
- 1 cup blackberries: Their slightly tart burst adds contrast and visual appeal.
- 1/3 cup feta cheese: Crumbled feta enriches the salad with creamy, salty notes that marry the flavors beautifully.
How to Make Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze Recipe
Step 1: Make the Balsamic Glaze
Start by transforming balsamic vinegar and honey into a luscious glaze that will crown your salad beautifully. Bring them to a boil in a small saucepan, then lower the heat and let it simmer for 10 to 15 minutes. You’ll want to stir occasionally until it reduces by half and thickens to a syrupy texture. Once ready, set it aside to cool—this glaze will bring a lovely tangy sweetness to the salad.
Step 2: Toast the Prosciutto and Pecans
While the glaze is cooking, preheat your oven to 375°F (190°C). Arrange the torn prosciutto pieces and pecans on a baking sheet and toast them for 7 to 10 minutes. They should turn beautifully golden and fragrant, with the prosciutto crisping up nicely. Let them cool before adding to your salad to keep that perfect crunch intact.
Step 3: Assemble the Salad
Now the fun part—putting it all together! In a large bowl, start with a bed of refreshing baby spinach. Next, layer on the juicy sliced strawberries and tangy blackberries for natural sweetness and vivid color. Sprinkle the crumbled feta over, then scatter your toasted pecans and crispy prosciutto pieces, bringing various textures and flavors into one harmonious bowl.
Step 4: Drizzle and Serve
For the finishing touch, drizzle the cooled balsamic glaze generously over the assembled salad right before serving. This final step elevates the dish with a glossy, sweet-tart shine, making each bite simply unforgettable.
How to Serve Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze Recipe
Garnishes
Consider topping your salad with a sprinkle of freshly ground black pepper or a handful of microgreens for an added peppery snap and fresh appearance. A few extra fresh berries or shaved pecans can offer a charming garnish too, making your presentation irresistible.
Side Dishes
This salad shines as a light yet flavorful main for lunch, but it also pairs beautifully with roasted chicken, grilled salmon, or even a crusty baguette on the side. Such pairings create a lovely balance between indulgence and freshness at the table.
Creative Ways to Present
For an eye-catching presentation, layer the salad ingredients in individual clear glasses or mason jars for picnic-ready portions. Or arrange the components artfully on a large platter, inviting your guests to build their own salad masterpieces with a drizzle of balsamic glaze on top.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad components separately to keep everything at its best—spinach and berries in an airtight container, pecans and prosciutto in another, and balsamic glaze in a small jar. Assemble just before serving to preserve freshness and texture.
Freezing
Because this salad features fresh greens, berries, and toasted nuts, freezing is not recommended. The delicate textures and flavors would not hold up well once thawed, especially the fresh spinach and crisp prosciutto.
Reheating
This salad is best enjoyed fresh and cold, so reheating is not advised. If you want to enjoy leftover components like toasted prosciutto warm, it’s best to do so separately and then add to a fresh salad base.
FAQs
Can I use a different type of greens instead of baby spinach?
Absolutely! While baby spinach offers a mild and tender base, you can substitute with arugula for a peppery kick or mixed spring greens for a variety of textures and flavors.
Is there a substitute for prosciutto?
If you prefer a vegetarian option, crispy roasted chickpeas or toasted pumpkin seeds provide excellent crunch and protein without the meat. For another savory touch, try thinly sliced smoked turkey or bacon.
How long does the balsamic glaze keep?
The balsamic glaze can be stored in a sealed container in the refrigerator for up to two weeks. Reheat gently before using if it becomes too thick.
Can I make the salad ahead of time?
You can prepare the components in advance, but it’s best to assemble the salad and add the glaze right before serving to maintain freshness and texture.
Is honey necessary for the balsamic glaze?
Honey adds natural sweetness and helps the glaze thicken, but brown sugar can be used as a substitute. You might need to adjust the simmering time slightly to achieve the desired consistency.
Final Thoughts
This Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze Recipe is a joyful symphony of sweet, savory, creamy, and crunchy elements all dancing together in one vibrant bowl. It’s easy enough for weeknight dinners yet special enough for entertaining friends. I can’t wait for you to try it and make it your own favorite go-to salad that brings a little extra delight to your table every time.
Print
Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Description
A refreshing and vibrant Berry Spinach Salad featuring fresh baby spinach, strawberries, blackberries, toasted prosciutto and pecans, creamy feta cheese, all brought together with a sweet and tangy homemade balsamic glaze.
Ingredients
Salad Ingredients
- 6 oz baby spinach, fresh
- 3 cups strawberries, cleaned, hulled, and sliced
- 1 cup blackberries
- 1/3 cup feta cheese, crumbled
Toasted Toppings
- 4 oz prosciutto, torn into pieces
- 2/3 cup pecans, toasted (some chopped for texture)
Balsamic Glaze
- 1 cup balsamic vinegar
- 1/4 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 boil, then reduce to a simmer. Cook for 10–15 minutes, stirring occasionally, until the mixture reduces by half and thickens into a syrupy glaze. Set aside to cool.
- Toast the Prosciutto and Pecans: Preheat oven to 375°F (190°C). Spread the prosciutto pieces and pecans on a baking sheet. Toast for 7–10 minutes, or until the prosciutto is crisp and the pecans are golden and fragrant. Allow to cool.
- Assemble the Salad: In a large serving bowl, layer the baby spinach, sliced strawberries, and blackberries. Top with crumbled feta, toasted pecans, and crispy prosciutto.
- Drizzle and Serve: Drizzle the cooled balsamic glaze over the salad just before serving to enhance flavors and add a delightful sweetness.
Notes
- For a vegan version, omit prosciutto and feta cheese or use vegan alternatives.
- You can substitute honey with brown sugar or maple syrup in the balsamic glaze for different sweetness profiles.
- To toast pecans and prosciutto evenly, spread them in a single layer on the baking sheet.
- The balsamic glaze can be prepared ahead of time and refrigerated for up to a week.
- Ensure the balsamic glaze is completely cooled before drizzling to avoid wilting the spinach.
