Description
This vibrant Berry Spinach Salad is bursting with fresh flavors and textures. Sweet strawberries and blackberries pair perfectly with toasted pecans, salty feta, and crispy prosciutto, all drizzled with a rich homemade balsamic glaze. A refreshing and elegant salad for any occasion.
Ingredients
Toasted Toppings
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4 oz prosciutto, torn into pieces and toasted until crispy
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2/3 cup pecans, toasted (some chopped for texture)
Balsamic Glaze
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1 cup balsamic vinegar
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1/4 cup honey or brown sugar
Salad
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6 oz baby spinach, fresh
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3 cups strawberries, cleaned, hulled, and sliced
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1 cup blackberries
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1/3 cup feta cheese, crumbled
Instructions
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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.
Notes
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You can prepare the balsamic glaze ahead of time and store it in the fridge for up to 2 weeks.
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For added variety, substitute goat cheese or blue cheese for feta.
- Add grilled chicken or salmon to make it a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American