Description
This vibrant Berry Spinach Salad combines fresh baby spinach, sweet strawberries, and juicy blackberries with crunchy toasted pecans and crispy prosciutto, all topped with tangy crumbled feta cheese. A homemade balsamic glaze adds a luscious, syrupy sweetness that perfectly balances the flavors in this easy, elegant 30-minute salad, ideal for light lunches or entertaining.
Ingredients
Scale
For the Salad
- 6 oz baby spinach, fresh
- 3 cups strawberries, cleaned, hulled, and sliced
- 1 cup blackberries
- 2/3 cup pecans, toasted (some chopped for texture)
- 4 oz prosciutto, torn into pieces and toasted until crispy
- 1/3 cup feta cheese, crumbled
For the Balsamic Glaze
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
Instructions
- Make the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey (or brown sugar). Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes, stirring occasionally, until the mixture reduces by half and thickens into a syrupy glaze. Set aside to cool.
- Toast the Prosciutto and Pecans: Preheat oven to 375°F (190°C). Spread the prosciutto pieces and pecans on a baking sheet. Toast for 7–10 minutes, or until the prosciutto is crisp and the pecans are golden and fragrant. Allow to cool.
- Assemble the Salad: In a large serving bowl, layer the baby spinach, sliced strawberries, and blackberries. Top with crumbled feta, toasted pecans, and crispy prosciutto.
- Drizzle and Serve: Drizzle the cooled balsamic glaze over the salad just before serving for a perfect balance of sweet and savory flavors.
Notes
- You can substitute honey with brown sugar in the balsamic glaze for a different sweetness level.
- For added texture, reserve some chopped pecans to sprinkle on top.
- Ensure the prosciutto is toasted until crispy to add a savory crunch.
- The balsamic glaze can be made ahead and stored in the refrigerator for up to one week.
- This salad is best served fresh to maintain the crispness of the ingredients.
