I’ve built a vibrant, fresh salad where sweet strawberries and blackberries meet crisp spinach, crunchy pecans, tangy feta, and a rich drizzle of balsamic glaze—an easy, colorful dish that feels as good as it tastes.

Why I’ll Love This Recipe

I love how each bite balances flavors and textures—sweet fruit, creamy cheese, earthy greens, and nutty crunch. It looks stunning on the table, yet it takes only minutes to prepare. Whether I’m making it for a light lunch, a side at dinner, or a summer gathering, it always feels special.

Ingredients

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

Baby spinach leaves, washed and dried
Fresh strawberries, hulled and sliced
Fresh blackberries
Pecans (toasted for extra flavor)
Crumbled feta cheese
Balsamic glaze (store-bought or homemade)
Optional: Olive oil for drizzling, a pinch of black pepper for balance

Directions

I start by laying a generous bed of baby spinach on a large platter or salad bowl.
I scatter sliced strawberries and whole blackberries over the greens, spacing them for even pops of color.
I sprinkle the toasted pecans on top for that rich, nutty crunch.
I crumble feta over the salad, letting it fall naturally between the fruit and greens.
Just before serving, I drizzle the balsamic glaze in a thin zigzag over the salad—sometimes with a light splash of olive oil for richness.
I serve immediately so the greens stay crisp and the fruit remains fresh.

Servings and timing

Serves: about 4 as a side, 2 as a main
Prep time: 10 minutes
Total time: 10 minutes

Variations

I swap the pecans for candied walnuts or almonds when I want extra sweetness. Goat cheese works beautifully in place of feta for a creamier bite. Adding sliced avocado or grilled chicken turns it into a satisfying main dish. For a sharper edge, I sometimes add a sprinkle of thinly sliced red onion.

storage/reheating

This salad is best enjoyed fresh. If I need to prep ahead, I keep the greens, fruit, nuts, cheese, and glaze separate, then assemble right before serving to keep everything crisp.

FAQs

Can I use frozen berries?

I prefer fresh for the best texture, but in a pinch, I thaw and drain frozen berries well to avoid watering down the salad.

Can I make my own balsamic glaze?

Yes—I simmer balsamic vinegar until it thickens into a syrup, sometimes adding a touch of honey for sweetness.

What’s the best way to toast pecans?

I toast them in a dry skillet over medium heat for a few minutes, shaking often, until fragrant—then let them cool before adding.

Is there a vegan version?

Absolutely—I skip the feta or use a dairy-free alternative.

How do I make it more filling?

I add grilled chicken, salmon, or even quinoa for extra protein.

Conclusion

This Strawberry Blackberry Spinach Salad with Pecans, Feta, and Balsamic Glaze is one of my favorite ways to celebrate fresh ingredients—bursting with color, flavor, and texture in every forkful. Quick to prepare and beautiful to serve, it’s a recipe I keep coming back to all year long.