Description
This vibrant Berry Spinach Salad is a fresh and nutritious combination of baby spinach, blueberries, raspberries, mandarin oranges, toasted pecans, and crumbled feta cheese, all drizzled with a rich homemade balsamic glaze. Perfect for any occasion, this quick and easy salad is ready in just 25 minutes and pairs beautifully with a variety of main dishes.
Ingredients
- 6 oz fresh baby spinach
- 2 cups fresh blueberries
- 1 cup fresh raspberries
- ½ cup mandarin orange segments
- ⅓ cup crumbled feta cheese
- 1 cup pecans, toasted (some chopped)
- 1 cup balsamic vinegar
- ¼ cup honey or brown sugar
Instructions
- Prepare the Balsamic Glaze:
- Combine balsamic vinegar and honey (or brown sugar) in a small saucepan. Heat to a gentle boil, then simmer, stirring occasionally, until reduced by half (about 10 minutes). Cool before using.
- Toast the Pecans:
- Preheat oven to 350°F (175°C). Spread pecans on a baking sheet in a single layer and toast for 10 minutes, watching carefully. Cool.
- Assemble the Salad:
- In a large bowl, combine spinach, blueberries, raspberries, and mandarin orange segments. Toss gently.
- Add Toppings:
- Sprinkle crumbled feta and toasted pecans over the salad.
- Dress the Salad:
- Drizzle with the balsamic glaze just before serving.
Notes
- Make Ahead Tips: Prepare the glaze in advance and refrigerate for up to a week. Assemble the salad without nuts and dressing, and refrigerate. Add nuts and dressing just before serving.
- Substitutions: Swap feta for goat cheese, pecans for walnuts, or spinach for arugula. Add strawberries or blackberries for variety.
- Storage: Keep leftovers in an airtight container for up to 3 days, storing dressing separately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
