Description
A bright, quick salad featuring sweet strawberries, tender baby spinach, juicy blueberries, crunchy pecans, and crumbly feta topped with balsamic glaze.
Ingredients
- 6 cups baby spinach
- 2 cups strawberries, hulled and sliced
- 1 cup blueberries, rinsed
- 3/4 cup pecans, chopped
- 1/2 to 3/4 cup crumbled feta cheese
- Balsamic glaze, for drizzling
Instructions
- Wash the spinach, strawberries, and blueberries under cold running water. Spin the greens dry if possible.
- Hull and slice the strawberries into even pieces. Chop the pecans and toast if desired.
- In a large salad bowl, layer the spinach, sliced strawberries, and blueberries.
- Sprinkle the chopped pecans and crumbled feta over the top.
- Drizzle the balsamic glaze evenly across the salad.
- Gently toss the salad until mixed. Add arugula if using.
- Serve immediately or chill for 5-10 minutes for a colder dish.
Notes
For a dairy-free version, use plant-based feta or omit cheese and add avocado. Use different nuts or fruits as desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American