Berry spinach salad with feta cheese, pecans, crispy prosciutto (or bacon), and balsamic glaze is a true taste of the season. Bursting with fresh, seasonal produce like strawberries, blackberries, and baby spinach, it is Summer in a bowl! Perfect as a side dish for summer cookouts, potlucks, and picnics, or as a light, healthy lunch!
Berry Spinach Salad for Spring and Summer Gatherings
Looking for a perfect starter or side for any spring or summer party menu? This Berry Spinach Salad is the perfect choice as it combines the best of the season’s produce. Juicy strawberries and blackberries add a burst of sweetness, while fresh spinach (or any other leafy greens) provide crunch and crispiness. Combine all that with toasted pecans, crispy prosciutto (or bacon), and creamy feta, and you'll have a perfectly balanced summer dish. The salad is lightly dressed with a honey balsamic dressing, enhancing the natural sweetness of the berries and adding a touch of tanginess.
Its vibrant colors and fresh flavors make it an excellent addition to potlucks and dinner parties, where it is sure to impress guests. Whether you're hosting a casual backyard gathering or an elegant dinner party, this salad is a crowd-pleaser that fits perfectly with the season’s festivities. My other favorite summer salads are vibrant mango blueberry spinach salad and colorful spinach salad with blueberries and raspberries.
Salad ingredients you need
- Spinach is packed with nutrients and antioxidants. It’s high in fiber and a good source of many vitamins and minerals. Spinach is a great source of vitamins A and C, as well as folic acid, iron, and calcium.
- Strawberries are rich in antioxidants, vitamins, and minerals, such as Vitamin C, Manganese, Folate, and Potassium. They are a good source of fiber.
- Blackberries are packed with minerals, fiber, and antioxidants. For example, they are rich in vitamins C and K, and manganese. They are low in calories, carbs, and fat.
- Pecans. I like to toast pecans in the preheated oven at 350 F for 5 or 10 minutes just until they start to get a little bit darker. Toasted pecans taste fresher and crunchier than untoasted ones. They are also packed with healthy fats, and protein, and are a good source of calcium, magnesium, and potassium.
- Feta cheese is quite nutritious, as well, and is a great source of calcium. This delicious cheese has a soft texture and briny flavor.
- Prosciutto. Toast it briefly in the preheated oven at 350 F for about 5 minutes just until crispy. You can also use bacon bits or chopped cooked bacon.
How to make a berry spinach salad
The beauty of this salad lies in its simplicity. Here are the basic steps (scroll down to the recipe card for the full recipe):
- Combine baby spinach, quartered strawberries, blackberries, and crumbled feta cheese in a large bowl. Toss to combine.
- Divide the salad among individual serving bowls.
- Top each bowl with toasted torn prosciutto and whole and chopped toasted pecans.
- Drizzle with balsamic glaze. You can make your own glaze from scratch using balsamic vinegar and honey, or use other options I listed earlier.
How to make balsamic glaze from scratch
- The salad dressing is made with only 2 simple ingredients: Balsamic vinegar and honey (or brown sugar).
- Make the balsamic glaze by cooking down the balsamic vinegar together with a small amount of honey or brown sugar in a saucepan until the mixture reduces by about half.
- In this recipe, combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar and cook it down.
- Consistency should be syrupy and thick enough to coat the back of the spoon but should not be overly thick. Make it as thick or as runny as you like.
Other salad dressing options
I love the salad dressing for this berry spinach for its flexibility. You can easily skip making the balsamic glaze because there are plenty of other options available. Here are just a few:
- High-Quality Aged Balsamic Vinegar: Use a high-quality aged balsamic vinegar made in Italy. Unlike regular balsamic vinegar, aged balsamic vinegar is less acidic and has a thick, syrupy consistency, making it perfect for a salad dressing. You can find it in specialized stores or the foreign foods section of some grocery stores. Although it tends to be expensive, you don’t need to cook it down or use it in large amounts. Look for balsamic vinegar labeled as Aceto Balsamico I.G.P. or Aceto Balsamico Tradizionale D.O.P.
- Store-Bought Balsamic Glaze: Pre-made balsamic glaze is readily available in many grocery stores, typically found in the olive oil section or the specialized sections for foreign foods.
- Make a Simple Balsamic Dressing: Combine balsamic vinegar and olive oil by mixing ¼ cup of olive oil, ¼ cup of balsamic vinegar, and 2 tablespoons (or more) of honey. Whisk the ingredients together until emulsified, then drizzle over the salad.
Tips for making it ahead
- Toast pecans up to 2 days in advance. Toast them in the preheated oven at 350 F for about 5 minutes. Once they are cool, keep them in a ziploc bag at room temperature or in the fridge.
- Toast prosciutto up to 2 days in advance. Toast torn prosciutto in the preheated oven at 350 F for about 5 or 10 minutes. Once they are cool, keep them in a ziploc bag in the fridge.
- Prepare the balsamic glaze in advance. You can use store-bought or make it from scratch up to 2 days in advance. Keep it refrigerated and bring it to room temperature before serving.
- Assemble quartered strawberries, blackberries, spinach, and crumbled feta cheese up to 5 hours in advance before serving. Add the nuts, crispy prosciutto, and the balsamic glaze only when ready to serve.
Storage Tips
- It's best to serve berry spinach salad right away, so I recommend making just enough so that you have no leftovers.
- If you do have leftovers, the salad can be refrigerated for 2 days. It's best to refrigerate the salad and the dressing separately.
What to serve with berry spinach salad
This spinach salad makes a great side salad, lunch, midday snack, or even dinner for when you want to keep things light. You can also turn it into a main dish, here are some ideas:
- Add cooked chicken. Grilled or rotisserie are great choices. You can also cook flavor-packed chicken from scratch on the stove-top using these delicious recipes:
- The Juiciest Skinless Boneless Chicken Thighs
- Pan-seared Cajun Chicken
- Add shrimp: pre-cooked or grilled. You can also quickly cook raw shrimp on the stove top using these easy and light on calories summer recipes:
- Cilantro-Lime Shrimp
- Blackened Shrimp
Other summer spinach salad recipes
- Apple Spinach Salad with Honey-Mustard Dressing
- The Most Amazing Greek Salad
- Beet Salad with Spinach and Honey-Mustard Lemon Dressing
- Apricot Salad with Spinach, Cherries, Pecans, and Feta Cheese
Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze
Ingredients
Ingredients you need to toast in the oven
- 4 oz Prosciutto (toasted)
- ⅔ cup pecans toasted, some of them chopped
Balsamic Dressing
- 1 cup balsamic vinegar
- ¼ cup honey or brown sugar
Spinach Strawberry Salad
- 6 oz baby spinach fresh
- 3 cups strawberries cleaned and hulled, sliced
- 1 cup blackberries
- ⅓ cup feta cheese crumbled
Instructions
Toast the pecans and prosciutto
- Preheat the oven to 350 F. Spread the pecans and torn prosciutto in a single layer on a parchment-lined baking sheet. Toast for about 5 or 10 minutes until the nuts turn slightly darker and the prosciutto gets crispy.
Salad Dressing - Balsamic Glaze
- In a small saucepan, heat balsamic vinegar and honey over medium heat.
- Bring to a gentle boil, reduce heat to simmer and cook, stirring, until the mixture thickens and reduces by about half (about 10 or so minutes).
- Remove from heat and pour the balsamic glaze into a heat-proof bowl to cool off. The glaze will get thicker as it cools off.
- Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
Salad
- In a large bowl, combine all of the salad ingredients, except the pecans and prosciutto. Toss to combine.
- Divide the salad into individual serving bowls.
- Top each serving bowl with toasted torn prosciutto and whole and chopped toasted pecans.
- Drizzle the top of the salad in each bowl with balsamic glaze.
Notes
- High-Quality Aged Balsamic Vinegar: Use a high-quality aged balsamic vinegar made in Italy. Unlike regular balsamic vinegar, aged balsamic vinegar is less acidic and has a thick, syrupy consistency, making it perfect for a salad dressing. You can find it in specialized stores or the foreign foods section of some grocery stores. Although it tends to be expensive, you don’t need to cook it down or use it in large amounts. Look for balsamic vinegar labeled as Aceto Balsamico I.G.P. or Aceto Balsamico Tradizionale D.O.P.
- Store-Bought Balsamic Glaze: Pre-made balsamic glaze is readily available in many grocery stores, typically found in the olive oil section or the specialized sections for foreign foods.
- Make a Simple Balsamic Dressing: Combine balsamic vinegar and olive oil by mixing ¼ cup of olive oil, ¼ cup of balsamic vinegar, and 2 tablespoons (or more) of honey. Whisk the ingredients together until emulsified, then drizzle over the salad. It will be a thinner dressing, but still delicious.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Exelent
Thank you, Ivana!!