Description
Fresh spinach leaves cradle ruby strawberries and plump blueberries, tossed with toasted pecans and crumbled feta. A honey-Dijon dressing and silky balsamic glaze add sweet-tart brightness and a touch of crunch in every bite.
Ingredients
- 4 cups baby spinach
- 1 cup strawberries sliced
- 1/2 cup blueberries
- 1/3 cup pecans toasted
- 1/4 cup feta cheese crumbled
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 tablespoons balsamic glaze
- Salt to taste
- Black pepper to taste
Instructions
- In a small bowl whisk together olive oil, honey, Dijon mustard, salt, and pepper to make the dressing.
- Place baby spinach, sliced strawberries, blueberries, and toasted pecans in a large salad bowl.
- Drizzle the honey-Dijon dressing over the salad and toss gently to combine.
- Sprinkle crumbled feta cheese on top of the tossed salad.
- Drizzle balsamic glaze evenly over the salad before serving.
Notes
- Use fresh, ripe strawberries and blueberries for optimal sweetness.
- Toast pecans lightly in a dry pan to enhance their flavor and crunch.
- You can substitute walnuts or almonds if pecans are unavailable.
- Serve immediately to keep the spinach crisp and the berries fresh.