Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze

Fresh, vibrant, and bursting with flavor, this Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze is a stunning dish that’s perfect for spring and summer meals—or any time you want something colorful and refreshing. The base of baby spinach is layered with sweet strawberries and blackberries, creamy feta, and crunchy toasted pecans. The addition of crispy prosciutto adds a savory edge that balances beautifully with the sweetness of the fruit and the tangy glaze.

What truly brings this salad together is the homemade balsamic glaze. It’s rich, slightly sweet, and coats every bite with a delicious finish. Unlike heavy dressings, this glaze enhances the natural flavors of the ingredients without overpowering them. Each element plays a role in creating a balance of textures and flavors—juicy, creamy, salty, tangy, and crunchy.

This salad works wonderfully as a light lunch, elegant starter, or side dish for grilled meats and seafood. It’s as beautiful to serve as it is easy to prepare, making it ideal for entertaining, picnics, or adding a gourmet touch to weeknight dinners. With minimal cooking involved, this salad offers maximum impact with minimal effort.

Why You’ll Love This Recipe

• Combines sweet, salty, tangy, and crunchy in every bite
• Packed with fresh, seasonal ingredients and easy to customize
• The homemade balsamic glaze adds restaurant-quality flavor
• Simple enough for everyday meals, elegant enough for special occasions
• Naturally gluten-free and full of nutrients

Ingredients

• Prosciutto
• Pecans
• Balsamic vinegar
• Honey or brown sugar
• Baby spinach
• Strawberries
• Blackberries
• Feta cheese

Variations

• Add protein: Grilled chicken, shrimp, or salmon make this salad a complete meal
• Use different berries: Raspberries or blueberries can be substituted or added
• Try a different cheese: Goat cheese or blue cheese offers a bold flavor twist
• Use candied pecans: For a sweeter crunch, coat pecans in a bit of brown sugar before toasting
• Add avocado: Sliced avocado adds creaminess and healthy fats

How to Make the Recipe

Step 1

Preheat oven to 350°F. Spread pecans in a single layer on a baking sheet. Toast for 6–8 minutes, shaking halfway through, until lightly browned and fragrant. Set aside to cool, then roughly chop some of them.

Step 2

Place slices of prosciutto on a separate baking sheet lined with parchment paper. Bake for 10–12 minutes until crisp. Remove and let cool. Once cooled, break into bite-sized pieces.

Step 3

In a small saucepan, combine balsamic vinegar and honey (or brown sugar). Bring to a simmer over medium heat and cook for 10–15 minutes, stirring occasionally, until reduced and slightly thickened. Remove from heat and let cool to room temperature.

Step 4

Assemble the salad by adding baby spinach to a large bowl or platter. Layer in the sliced strawberries, blackberries, crumbled feta, and toasted pecans.

Step 5

Top with crispy prosciutto pieces, then drizzle generously with the cooled balsamic glaze just before serving.

Tips for Making the Recipe

• Use fresh, ripe berries for maximum flavor and visual appeal
• Don’t over-reduce the balsamic glaze—it will continue to thicken as it cools
• Add the glaze right before serving to keep the salad crisp
• Toast nuts and prosciutto ahead of time to speed up assembly
• Serve on a large platter for a beautiful presentation

How to Serve

This salad is ideal as a light main course, especially when paired with grilled meats or seafood. It also makes a stunning side dish for brunches, holiday dinners, or summer gatherings. Serve it chilled or at room temperature with crusty bread, sparkling water, or chilled white wine.

Make Ahead and Storage

Storing Leftovers

If the salad has already been dressed with balsamic glaze, store in an airtight container for up to 1 day. For best results, keep components separate and combine just before serving.

Freezing

This salad is not suitable for freezing due to the fresh produce and delicate greens.

Reheating

No reheating needed. If prepping in advance, re-crisp the prosciutto briefly in the oven if it softens in the fridge.

FAQs

1. Can I make this salad ahead of time?

Yes, you can prep all ingredients ahead and store separately. Assemble and drizzle with balsamic glaze just before serving.

2. Can I use store-bought balsamic glaze?

Absolutely. While homemade offers better flavor, store-bought works fine for convenience.

3. Can I make this salad dairy-free?

Yes, just omit the feta or use a dairy-free cheese substitute.

4. What’s the best way to toast pecans?

Bake them at 350°F for 6–8 minutes, stirring halfway, until fragrant and lightly browned.

5. Can I substitute spinach with other greens?

Yes, arugula or mixed baby greens work well for different flavor profiles.

6. How do I store leftover balsamic glaze?

Store in a sealed jar in the refrigerator for up to 2 weeks. Reheat gently before using.

7. Can I add grains like quinoa or farro?

Yes, adding grains makes the salad more filling and adds texture.

8. Is this salad gluten-free?

Yes, as long as all ingredients (especially any store-bought additions) are gluten-free.

9. Can I skip the prosciutto?

Certainly. The salad is still delicious without it, or you can substitute with crispy bacon or leave it out for a vegetarian version.

10. Can I use frozen berries?

Fresh berries are best for texture and appearance, but thawed and drained frozen berries can be used in a pinch.

Conclusion

Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze is the perfect harmony of fresh ingredients, bold flavors, and simple elegance. It’s easy to prepare, customizable, and always impressive on the table. Whether you’re serving it as a light lunch or a stunning side, this salad offers the perfect blend of sweet, savory, and crisp—making it a must-have for any warm-weather menu.

Print