Short description

I bring together the freshest flavors of summer in this berry spinach salad. Juicy berries, tender spinach, crunchy toasted pecans, and creamy feta all get a perfect finish with a sweet-tangy balsamic glaze. It’s as beautiful as it is delicious.

Berry Spinach Salad with Pecans, Feta & Balsamic Glaze

Why You’ll Love This Recipe

I love how simple yet impressive this salad is. The combination of sweet and savory flavors is perfectly balanced, and the textures—from juicy berries to crisp nuts and creamy cheese—make each bite exciting. It’s quick to prepare, light but satisfying, and always gets compliments when I serve it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby spinach
Strawberries, hulled and sliced
Blackberries (or a mix of fresh berries)
Pecans, toasted
Feta cheese, crumbled
Balsamic vinegar
Honey or brown sugar

Directions

I start by toasting the pecans in the oven at 350°F (175°C) for about 5–10 minutes until fragrant.
In a small saucepan, I combine balsamic vinegar and honey or brown sugar and simmer over medium heat until it reduces by half into a thick glaze. I then let it cool.
I add baby spinach, sliced strawberries, and blackberries to a large bowl.
I sprinkle crumbled feta and the toasted pecans over the top.
Finally, I drizzle the cooled balsamic glaze over the salad and gently toss it before serving.

Servings and timing

Serves: 6
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

I sometimes swap feta with goat cheese or blue cheese for a stronger flavor.
Pecans can be replaced with walnuts, almonds, or pistachios depending on what I have on hand.
While I usually use spinach, arugula or a mixed green blend works just as well.
I mix up the berries with blueberries, raspberries, or cherries when they’re in season.
For a heartier salad, I sometimes add grilled chicken or shrimp on top.

Storage/reheating

I keep the salad and the balsamic glaze in separate containers if I’m making it ahead. It stays fresh in the fridge for up to 2 days. I always wait to toss everything together until right before serving so the spinach stays crisp.

FAQs

How long will this salad stay fresh?

This salad keeps best for up to 2 days in the fridge when stored without the dressing. I keep the glaze separate and combine just before serving.

Can I make the balsamic glaze ahead of time?

Yes, I often prepare the glaze a day or two in advance. I store it in the fridge and bring it to room temperature before using.

What can I use instead of pecans?

If I’m out of pecans, I use walnuts, almonds, or pistachios. Toasting them always adds a richer flavor.

Is it okay to use store-bought balsamic glaze?

Absolutely. When I want to save time, I use a good-quality store-bought balsamic glaze and it works just as well.

How do I keep the salad from getting soggy?

To avoid soggy spinach, I wait to add the glaze and toss the salad until I’m ready to serve. Keeping ingredients separate until the last minute works best.

Conclusion

I love how this berry spinach salad looks stunning on any table and tastes just as amazing. It’s easy to prepare, endlessly adaptable, and the perfect dish for warm weather gatherings or a quick, healthy meal at home.