If you’ve been on the lookout for a vibrant and mouthwatering salad that perfectly balances sweet, savory, and tangy flavors, this Berry Spinach Salad with Toasted Pecans, Feta, and Balsamic Glaze Recipe is going to steal your heart. Imagine fresh baby spinach piled high with juicy strawberries and blackberries, contrasted beautifully by the salty creaminess of feta cheese and the satisfying crunch of toasted pecans and crispy prosciutto. The crowning glory? A luscious, homemade balsamic glaze that ties every element together with a rich, glossy finish. This salad is not only a feast for your taste buds but also a colorful showcase that will brighten any table and mood alike.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Berry Spinach Salad with Toasted Pecans, Feta, and Balsamic Glaze Recipe come alive. Each component plays a special role, from the freshness of the berries to the nutty richness of the pecans, creating an irresistible play of flavors and textures.
- 4 oz prosciutto, torn and toasted: Adds crispy, savory bursts of flavor that contrast the sweet berries.
- 2/3 cup pecans, toasted: Provides a crunchy texture and buttery depth, with some chopped for added bite.
- 1 cup balsamic vinegar: The base for the sweet and tangy glaze that elevates the salad.
- 1/4 cup honey or brown sugar: Sweetens the balsamic glaze naturally and balances acidity.
- 6 oz baby spinach, fresh: The vibrant, tender leafy greens that serve as the salad’s foundation.
- 3 cups strawberries, cleaned, hulled, and sliced: Juicy and sweet, injecting freshness and color.
- 1 cup blackberries: Adds bursts of tart juiciness and a beautiful color contrast.
- 1/3 cup feta cheese, crumbled: Creamy and tangy, it enriches the salad with savory notes.
How to Make Berry Spinach Salad with Toasted Pecans, Feta, and Balsamic Glaze Recipe
Step 1: Make the Balsamic Glaze
Begin by combining the balsamic vinegar and honey (or brown sugar) in a small saucepan. Bring this mixture to a boil, then lower the heat to let it simmer gently. Stir occasionally as it reduces, thickening into a syrupy glaze over 10 to 15 minutes. When it’s glossy and coats the back of a spoon, remove it from the heat and let it cool. This luscious glaze will be the magical finishing touch that glues all the flavors together.
Step 2: Toast the Prosciutto and Pecans
While the glaze is simmering, preheat your oven to 375°F (190°C). On a baking sheet, spread out the torn prosciutto pieces and pecans in a single layer. Toast them for 7 to 10 minutes, keeping an eye out so the prosciutto crisps up perfectly and the pecans turn delightfully golden and fragrant. Once toasted, let them cool down; their texture and aroma will add a lovely contrast to the fresh salad.
Step 3: Assemble the Salad
In a large serving bowl, create a beautiful base by layering the tender baby spinach leaves with the sliced strawberries and whole blackberries. Scatter the crumbled feta cheese on top, then sprinkle with the toasted pecans, reserving some chopped pecans for added texture if desired. Finally, add the crispy prosciutto pieces for a savory crunch that ties all the flavors together in each bite.
Step 4: Drizzle and Serve
Once your star ingredient—the balsamic glaze—is cool, drizzle it generously over the salad just before serving. This final step brings everything to life, wrapping the sweet berries, salty cheese, crunchy nuts, and savory prosciutto with a rich, tangy-sweet finish that will have everyone reaching for seconds.
How to Serve Berry Spinach Salad with Toasted Pecans, Feta, and Balsamic Glaze Recipe
Garnishes
For a personal touch, add fresh mint or basil leaves to complement the berries and spinach beautifully. A sprinkle of freshly cracked black pepper can add a subtle kick that enhances the feta’s tang. If you’re feeling fancy, a few edible flowers bring an extra splash of color and elegance to this already stunning salad.
Side Dishes
This Berry Spinach Salad with Toasted Pecans, Feta, and Balsamic Glaze Recipe pairs exceptionally well with grilled chicken or salmon for a satisfying protein boost. It’s also wonderful alongside crusty bread or a light pasta dish, making it an ideal centerpiece for a light lunch or an impressive part of your dinner spread.
Creative Ways to Present
Serve the salad on a large, rustic wooden board for a shareable, inviting feel. Alternatively, layering individual servings in small mason jars makes this salad perfect for picnics or packed lunches while keeping the ingredients fresh and visually appealing. For a dinner party, try plating each portion artistically with a drizzle of glaze and a few whole berries left on top as a delicate finishing touch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be hard to resist), store the salad components separately for the best freshness. Keep the spinach and berries cold in airtight containers, and store toasted pecans and prosciutto in another container. The balsamic glaze should be refrigerated in a small jar. Assemble just before enjoying again to preserve textures and flavors perfectly.
Freezing
This salad is not freezer-friendly because the fresh spinach and berries will become mushy upon thawing, and the crispiness of pecans and prosciutto will be lost. It’s best to enjoy it fresh or within a couple of days, but the balsamic glaze itself can be stored in the freezer for up to a month if you want to make it ahead.
Reheating
There’s no need to reheat the salad, as it’s beautifully meant to be enjoyed fresh and chilled. However, if you’d like to use leftover balsamic glaze on a warm dish, you can gently rewarm it on the stove or in the microwave until pourable.
FAQs
Can I use other types of nuts instead of pecans?
Absolutely! Walnuts or almonds make excellent substitutes with their own unique crunch and flavor. Just toast them lightly to bring out their natural oils before adding to the salad.
Is there a way to make this salad vegan?
Yes, swap out the feta cheese for a plant-based alternative or omit it altogether, and skip the prosciutto. The balsamic glaze naturally fits into a vegan diet, and the berries and nuts keep the salad satisfying and delicious.
How long does the balsamic glaze keep in the fridge?
The glaze will stay fresh for up to two weeks when stored in an airtight container in the refrigerator. Make sure it’s completely cool before sealing for the best results.
Can I prepare parts of this salad in advance?
Definitely! The balsamic glaze and toasted pecans and prosciutto can all be made a day or two ahead. Just keep the fresh ingredients separate until right before serving to maintain texture and freshness.
What’s the best way to slice the strawberries?
Slice strawberries lengthwise for the best presentation and to maximize surface area. This way, each bite gets a juicy, balanced burst of strawberry flavor along with the other ingredients.
Final Thoughts
There’s something truly special about this Berry Spinach Salad with Toasted Pecans, Feta, and Balsamic Glaze Recipe that makes it a delightful dish to bring to any table. Whether you’re serving a light lunch, an elegant side, or a stunning starter, this salad’s combination of flavors and textures is sure to wow. Give it a try, and soon it might become one of your favorite go-to recipes to brighten up your meals and impress your friends and family alike!
Print
Berry Spinach Salad with Toasted Pecans, Feta, and Balsamic Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Description
A vibrant and refreshing Berry Spinach Salad featuring fresh baby spinach, juicy strawberries, and sweet blackberries, complemented by crunchy toasted pecans, crispy prosciutto, tangy feta cheese, and a rich homemade balsamic glaze. This salad is perfect as a light lunch or a colorful side dish, balancing sweet, savory, and tangy flavors with delightful textures in every bite.
Ingredients
For the Balsamic Glaze
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
For the Salad
- 4 oz prosciutto, torn into pieces
- 2/3 cup pecans (some chopped for texture)
- 6 oz baby spinach, fresh
- 3 cups strawberries, cleaned, hulled, and sliced
- 1 cup blackberries
- 1/3 cup feta cheese, crumbled
Instructions
- Make the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey or brown sugar. Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for 10 to 15 minutes, stirring occasionally, until the liquid reduces by half and thickens into a syrupy glaze. Remove from heat and set aside to cool completely.
- Toast the Prosciutto and Pecans: Preheat your oven to 375°F (190°C). Spread the torn prosciutto pieces and pecans evenly on a baking sheet. Toast in the oven for 7 to 10 minutes, or until the prosciutto is crisp and the pecans are golden and fragrant. Remove from the oven and allow to cool.
- Assemble the Salad: In a large serving bowl, layer the fresh baby spinach, followed by the sliced strawberries and blackberries. Sprinkle the crumbled feta cheese evenly over the berries and spinach. Add the toasted pecans (including chopped portions for added texture) and the crispy prosciutto on top.
- Drizzle and Serve: Just before serving, drizzle the cooled balsamic glaze generously over the salad. Toss lightly if desired, and serve immediately for the freshest flavor and crisp textures.
Notes
- For a nut-free version, omit pecans and substitute with pumpkin seeds or sunflower seeds for crunch.
- The balsamic glaze can be made ahead and stored in the refrigerator for up to one week; reheat gently before using.
- Adjust the sweetness of the glaze by varying the amount of honey or brown sugar according to taste preference.
- To keep the prosciutto crispy, add it just before serving.
- Use fresh, ripe berries for the best flavor and texture.
