15-Minute Strawberry Spinach Salad

Why You’ll Love This Recipe

I like this salad because it brings together contrasting flavors and textures in the best way. It’s fast, easy, and perfect for warmer days when I don’t want to cook much. The homemade balsamic glaze adds a sweet and tangy depth that elevates the whole dish, and the combination of fruit, nuts, and cheese feels both indulgent and healthy. Whether I serve it at a picnic, dinner party, or weekday lunch, it always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup balsamic vinegar

• 1/4 cup honey (or brown sugar)

• 10 oz baby spinach (fresh)

• 3 cups strawberries (cleaned and hulled, sliced)

• 1 cup blueberries

• 1/3 cup feta cheese (crumbled)

• 1 cup pecans (toasted, some of them chopped)

Directions

1. Make the balsamic glaze: In a small saucepan over medium heat, I combine the balsamic vinegar and honey. I bring it to a gentle boil, then lower the heat and let it simmer. I stir it occasionally until it reduces by about half—this usually takes around 10 minutes.

2. I remove it from the heat and pour it into a heat-proof bowl to cool. As it cools, the glaze thickens to the perfect consistency—just enough to coat the back of a spoon without becoming too thick.

3. Assemble the salad: In a large mixing bowl, I toss together the baby spinach, strawberries, blueberries, and crumbled feta.

4. I divide the salad into individual serving bowls.

5. Then I top each bowl with a mix of whole and chopped toasted pecans.

6. Finally, I drizzle the balsamic glaze generously over each serving before serving.

Servings and timing

This recipe makes 6 servings and takes just 15 minutes from start to finish. It’s great when I need something fast, fresh, and flavorful.

Variations

When I want to change things up, I sometimes swap the feta for goat cheese or add slices of avocado for extra creaminess. If I don’t have pecans, I use walnuts or even sliced almonds. For more protein, I’ll toss in some grilled chicken or chickpeas. And when strawberries aren’t in season, I mix in dried cranberries or mandarin oranges.

storage/reheating

If I have leftovers, I store the salad components separately. The balsamic glaze keeps well in the fridge in an airtight container for up to a week. I avoid mixing the salad with the dressing in advance to keep the spinach from wilting. When I’m ready to eat, I assemble a fresh portion and drizzle on the glaze.

FAQs

How do I know when the balsamic glaze is ready?

I look for a consistency that coats the back of a spoon. It should still pour easily but be noticeably thicker than when it started.

Can I make this salad ahead of time?

Yes, I prep the glaze and chop the fruit ahead, but I wait to assemble everything until just before serving so it stays crisp and fresh.

What’s the best way to toast pecans?

I usually toast them in a dry skillet over medium heat for a few minutes, stirring often, until they’re fragrant and slightly browned.

Can I use frozen fruit instead of fresh?

I prefer fresh fruit for the best texture, but if I must use frozen, I thaw and drain it thoroughly to avoid sogginess.

Is this salad vegan?

As written, it includes feta cheese and honey. To make it vegan, I swap in a plant-based cheese and use maple syrup or brown sugar instead of honey.

Conclusion

This strawberry spinach salad is one of my go-to recipes when I need something quick, colorful, and packed with flavor. It’s light yet satisfying, with a perfect balance of sweet, tangy, and savory. Whether I’m serving it as a side dish or a main course with added protein, it never disappoints.