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
Scale
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.
