There’s nothing quite like the refreshing crunch and sweet-tangy goodness of a 15-Minute Strawberry Spinach Salad when you want something light, beautiful, and incredibly satisfying—fast! This salad is one of those kitchen miracles: so quick to throw together and always a crowd-pleaser, whether you’re hosting a sunny brunch or looking for an easy weeknight side.
Why You’ll Love This Recipe
- Ridiculously Fast: You can whip up this 15-Minute Strawberry Spinach Salad in, well, just 15 minutes—no fuss, just pure deliciousness!
- Vibrant and Eye-Catching: Ribbons of ruby strawberries, deep green spinach, and pops of blueberry blue look absolutely stunning on any table.
- Sweet, Tangy, and Crunchy: The homemade balsamic glaze ties together juicy berries, creamy feta, and nutty pecans for an explosion of texture and flavor.
- Versatile and Crowd-Pleasing: Make it your own by swapping in your favorite fruits or nuts—this salad plays well with just about anything!
Ingredients You’ll Need
This 15-Minute Strawberry Spinach Salad is proof that a handful of simple, vibrant ingredients can create something truly special. Each element adds its own personality, from the juiciness of fresh berries to the richness of homemade balsamic glaze and the irresistible crunch of toasted pecans.
- Balsamic Vinegar: Provides the zesty, tangy base for the homemade glaze—choose a high-quality one for the best flavor.
- Honey or Brown Sugar: Adds just the right touch of natural sweetness and helps the glaze caramelize to a luscious finish.
- Baby Spinach (10 oz): Tender and mild, this leafy green forms the backbone of the salad and lets the colors pop.
- Strawberries (3 cups): Use ripe, juicy berries—sliced for easier eating and maximum sweetness in every bite.
- Blueberries (1 cup): Little bursts of sweet-tart flavor that pair beautifully with strawberries and greens.
- Feta Cheese (⅓ cup): The creamy, salty crumble takes this salad from good to addictive.
- Pecans (1 cup, toasted): Toasted for extra nuttiness, and a mix of chopped and whole for texture variety.
Variations
The beauty of this 15-Minute Strawberry Spinach Salad is how easily you can put your own spin on it! Whether you’re working with what’s in your fridge or looking to accommodate dietary preferences, there’s plenty of room to play and make this salad uniquely yours.
- Dairy-Free Swap: Leave out the feta or use a plant-based crumble for a vegan-friendly twist that’s just as creamy and satisfying.
- Nutty Alternatives: Try walnuts, almonds, or even pistachios instead of pecans for a different flavor profile and crunch.
- Berries Galore: Add blackberries or raspberries for an extra berry boost—each one brings a special tang!
- Citrus Kick: Toss in some orange or mandarin segments to brighten things up even further.
How to Make 15-Minute Strawberry Spinach Salad
Step 1: Make the Balsamic Glaze
Grab a small saucepan and combine your balsamic vinegar with honey (or brown sugar, if you prefer a hint of caramel richness). Bring it to a gentle boil over medium heat, then lower to a simmer. Stir frequently and keep a close watch as the mixture bubbles and reduces by about half—this should only take around 10 minutes. You’re aiming for a syrupy glaze that coats the back of your spoon without being overly thick. Once it’s ready, pour the glaze into a heat-proof bowl to cool; it will continue to thicken as it cools.
Step 2: Prep and Toss the Salad
In a large bowl, layer the baby spinach, strawberry slices, blueberries, and crumbled feta cheese. Gently toss everything together—it’s okay if some berries end up at the bottom; you’ll scoop them up later for a perfectly balanced bite in every serving.
Step 3: Toast and Add the Pecans
Quickly toast the pecans in a dry skillet over medium-low heat for a few minutes, just until fragrant—it makes a world of difference! Roughly chop some of the pecans for easy mixing, but leave a handful whole for a dramatic finishing touch. Add them to the salad just before dressing, so they retain their glorious crunch.
Step 4: Dress and Serve
Divide the salad into individual bowls (or serve it family-style), then drizzle that sweet-and-tangy balsamic glaze right over the top. The glaze ties all the flavors together—don’t skimp! Serve immediately and get ready for the compliments to roll in.
Pro Tips for Making 15-Minute Strawberry Spinach Salad
- Berry Prep Secret: Pat strawberries and blueberries completely dry after washing—excess moisture will dilute the salad’s flavor and dressing.
- The Glaze Consistency Trick: Test your balsamic glaze by running a spoon through—it should cling gently without being sticky or stiff.
- Pecans at the Last Minute: Always add nuts right before serving for the freshest crunch and flavor.
- Spinach Freshness Factor: Choose baby spinach with vibrant, perky leaves—wilted greens make the salad taste flat.
How to Serve 15-Minute Strawberry Spinach Salad
Garnishes
For a dazzling finish, top your 15-Minute Strawberry Spinach Salad with an extra flourish of crumbled feta, a handful more fresh berries, or a sprinkle of citrus zest for a burst of brightness. A light scattering of fresh mint or basil leaves also adds a fragrant pop that’s almost too pretty to eat!
Side Dishes
This salad pairs beautifully with a wide array of mains—serve it alongside grilled chicken, a flaky piece of salmon, or a simple quiche. For picnics and parties, offer it with crusty sourdough bread or savory tarts for a well-rounded spread that sings of spring and summer.
Creative Ways to Present
Turn your 15-Minute Strawberry Spinach Salad into an appetizer by skewering spinach, berries, feta, and pecans on toothpicks, then drizzling with glaze. Or build layered mason jar salads for meal prep—just keep the glaze separate until you’re ready to eat for the freshest bite every time.
Make Ahead and Storage
Storing Leftovers
If you have leftover 15-Minute Strawberry Spinach Salad, store it in an airtight container in the refrigerator for up to one day. The greens may soften slightly over time, but the flavors will still be bright and delicious, especially if you wait to add the glaze and nuts until serving.
Freezing
This salad is best enjoyed fresh—freezing isn’t recommended, since berries and spinach become watery and lose their texture when thawed. For best results, prep the dressing and store the components separately if you wish to work ahead.
Reheating
No reheating needed here! In fact, the 15-Minute Strawberry Spinach Salad is at its best served cold and crisp. If chilled, let it sit at room temperature for about 10 minutes before eating to bring out the flavors and enjoy maximum freshness.
FAQs
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Can I make the balsamic glaze ahead of time?
Absolutely! Prepare the glaze a day or two in advance and keep it in the fridge in a sealed jar. Just bring it to room temperature before drizzling, as it thickens when cold.
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What other cheeses can I use instead of feta?
Goat cheese is a wonderful creamy alternative, or try shavings of Parmesan for a more savory, nutty flavor. Even vegan cheese crumbles work beautifully here!
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How do I toast pecans without burning them?
Toast pecans in a dry skillet over medium-low heat, stirring frequently. Watch closely—once they smell fragrant and darken slightly, they’re done! Remove immediately to cool and prevent burning.
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Can I use store-bought balsamic reduction in a pinch?
Yes, if you’re short on time, a good-quality store-bought balsamic glaze is a great shortcut. Just check the label for added sugars to adjust sweetness as needed.
Final Thoughts
If you’re ever craving something colorful, fresh, and absolutely effortless, give this 15-Minute Strawberry Spinach Salad a spot on your table. You’ll be amazed at how such a simple medley of ingredients can bring so much joy—go ahead and make it your new go-to!
Print15-Minute Strawberry Spinach Salad Recipe
This 15-Minute Strawberry Spinach Salad is a delightful combination of fresh baby spinach, sweet strawberries, juicy blueberries, tangy feta cheese, and crunchy toasted pecans, all drizzled with a balsamic glaze. It’s a perfect balance of flavors and textures, making it a refreshing and satisfying salad.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Balsamic Dressing
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
Spinach Strawberry Salad
- 10 oz baby spinach, fresh
- 3 cups strawberries, cleaned and hulled, sliced
- 1 cup blueberries
- 1/3 cup feta cheese, crumbled
- 1 cup pecans, toasted, some of them chopped
Instructions
- 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. Toss to combine. Divide the salad into individual serving bowls. Top each serving bowl with whole and chopped toasted pecans. Drizzle the top of the salad in each bowl with balsamic glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 20g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg
