Ingredients
Method
Balsamic Glaze
- In a small saucepan, combine the balsamic vinegar and honey. Place over medium heat.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the liquid has reduced by about half and coats the back of a spoon, roughly 10 minutes.
- Remove from heat and pour the glaze into a heatproof bowl. Let it cool completely; it will thicken further as it cools.
Salad Assembly
- In a large salad bowl, combine the baby spinach, sliced strawberries, blueberries, and crumbled feta. Toss gently to mix.
- Divide the salad evenly among six serving plates or bowls.
- Top each portion with the toasted pecans.
- Drizzle the balsamic glaze over the salads and serve immediately.
Nutrition
Notes
For a dairy-free 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 up to a week ahead and stored in the fridge. Avoid overdressing the salad; the glaze is potent. This salad is best served immediately, but leftovers can be stored without dressing for a day. Add grilled chicken or salmon to turn it into a main course.