Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze

Berry spinach salad with strawberries, blackberries, feta cheese, pecans, crispy prosciutto, and balsamic glaze - in a white bowl.

Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze

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!

Course Salad

Cuisine American, Mediterranean

Keyword blackberry spinach salad, cranberry spinach salad, strawberry spinach salad

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 297kcal

Author Julia

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

US Customary - Metric

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

Other salad dressing options:

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