Strawberry Spinach Salad with Balsamic Glaze
This vibrant salad combines tender baby spinach, sweet strawberries, crunchy toasted nuts, and creamy cheese, all tied together with a tangy-sweet homemade balsamic glaze and vinaigrette. It's a celebration of clean eating that feels like a treat, perfect for a light lunch or a stunning side dish.
Equipment
- Small saucepan
- Dry skillet
- Salad spinner
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Small bowl or jar
- Whisk or lid for jar
- Large salad bowl
- Wooden spoon or spatula
- Plate for cooling nuts
Ingredients
- 1 cup balsamic vinegar
- 2 tablespoons honey or maple syrup
- 5 oz fresh baby spinach
- 1 pint fresh strawberries, hulled and sliced
- ¼ cup extra virgin olive oil
- 1 tablespoon balsamic vinegar for vinaigrette
- Salt, to taste
- Black pepper, to taste
- ½ cup toasted pecans or walnuts
- ⅓ cup crumbled feta or goat cheese
- ¼ cup thinly sliced red onion
Instructions
- Make the balsamic glaze: In a small saucepan, combine 1 cup balsamic vinegar and 2 tablespoons honey. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until reduced by half and coats the back of a spoon, about 10-15 minutes. Set aside to cool (it will thicken further as it cools).
- Toast the nuts: While the glaze reduces, place the pecans or walnuts in a dry skillet over medium-low heat. Toast, shaking the pan frequently, until fragrant and slightly darkened, 3-5 minutes. Immediately transfer to a plate to cool.
- Prepare the fruit and veggies: Wash and thoroughly dry the spinach using a salad spinner. Hull and slice the strawberries into even pieces. Thinly slice the red onion.
- Make the vinaigrette: In a small bowl or jar, combine ¼ cup olive oil, 3 tablespoons of the cooled balsamic glaze, 1 tablespoon balsamic vinegar, a pinch of salt, and a few cracks of black pepper. Whisk or shake until well emulsified. Taste and adjust seasoning.
- Assemble the salad: Place the dry spinach in a large bowl. Drizzle with just enough vinaigrette to lightly coat the leaves and toss gently. Add the sliced strawberries, toasted nuts, crumbled cheese, and red onion. Drizzle with a little more vinaigrette if desired, but do not overdress.
- Finish and serve: Drizzle the remaining balsamic glaze artistically over the top of the salad. Serve immediately.
Notes
For best results, ensure the spinach is completely dry so the dressing clings to the leaves. Dress the salad only just before serving to prevent wilting. The balsamic glaze can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks. For a main course, top with grilled chicken or salmon. Variations: substitute arugula for spinach, use sliced almonds or pumpkin seeds instead of pecans, or add sliced avocado for extra creaminess.