Ingredients
Method
Prepare the Balsamic Glaze
- In a small saucepan, combine the balsamic vinegar and honey. Place over medium heat and stir until the honey dissolves.
- Bring the mixture to a gentle boil, then reduce the heat to low. Simmer, stirring occasionally, until the liquid reduces by about half and coats the back of a spoon, roughly 10 minutes.
- Remove the pan from the heat and pour the glaze into a heatproof bowl. Allow it to cool completely; it will thicken further as it cools.
- The glaze should be thick enough to coat a spoon but still pourable. If it becomes too thick, gently reheat with a splash of water.
Assemble the Salad
- In a large mixing bowl, combine the baby spinach, sliced strawberries, and blueberries. Toss gently to mix.
- Divide the salad evenly among six serving plates or bowls.
- Top each serving with toasted pecans and a sprinkle of crumbled feta cheese.
- Drizzle the balsamic glaze over each salad just before serving.
Nutrition
Notes
For a vegan version, omit the feta or use a plant-based alternative. Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. The balsamic glaze can be made ahead and stored in the fridge for up to 2 weeks. Avoid overdressing to keep the salad crisp. Add sliced avocado or grilled chicken for a heartier meal. Store leftover salad components separately to prevent wilting.