If you’re craving a salad that bursts with vibrant colors, bold textures, and a perfect balance of sweet and savory flavors, then you’re going to love this Berry Spinach Salad with Prosciutto, Pecans, Feta, and Balsamic Glaze Recipe. It’s a fresh, dazzling combination of crisp baby spinach, juicy strawberries, and blackberries, all topped with salty prosciutto, crunchy toasted pecans, tangy feta cheese, and a luscious balsamic glaze that ties every bite together beautifully. This salad is more than just a side dish—it’s a celebration of flavors that feels both special and effortlessly elegant.
Ingredients You’ll Need
Gathering the right ingredients makes all the difference, and this salad shines because each item adds its own magic. From the crunchy toasted pecans to the sweet berries and the rich balsamic glaze, every component brings a unique element to the bowl, ensuring a well-rounded and memorable eating experience.
- 4 oz prosciutto: Torn into pieces and toasted for a crispy, salty crunch that adds depth.
- 2/3 cup pecans: Toasted until golden to bring a nutty flavor and delightful texture, with some chopped for extra bite.
- 1 cup balsamic vinegar: The star ingredient for the glaze, providing a rich, tangy sweetness once reduced.
- 1/4 cup honey or brown sugar: Naturally sweetens the glaze, balancing the acidity of the vinegar perfectly.
- 6 oz baby spinach: Fresh and tender, serving as the vibrant green base of the salad.
- 3 cups strawberries: Cleaned, hulled, and sliced to add juicy bursts of sweetness and color.
- 1 cup blackberries: Juicy and slightly tart, they provide both texture and a flavor contrast.
- 1/3 cup feta cheese: Crumbled for tang and creaminess that complements the sweet and salty ingredients.
How to Make Berry Spinach Salad with Prosciutto, Pecans, Feta, and Balsamic Glaze Recipe
Step 1: Make the Balsamic Glaze
Start with the balsamic glaze because it needs time to reduce and thicken. In a small saucepan, combine the balsamic vinegar with honey or brown sugar, then bring it to a boil. Lower the heat and let it simmer for 10 to 15 minutes, stirring occasionally. The mixture will reduce by half and become syrupy and glossy. Set it aside to cool—it’s the luscious finish that really elevates this salad.
Step 2: Toast the Prosciutto and Pecans
While the glaze is simmering, preheat your oven to 375°F (190°C). Spread the torn prosciutto pieces and pecans on a baking sheet. Pop them in the oven for about 7 to 10 minutes until the prosciutto crisps up beautifully and the pecans turn a rich, golden brown with an irresistible aroma. Set them aside to cool—this step brings out wonderful flavor and crunch.
Step 3: Assemble the Salad
Grab a large serving bowl and start layering with fresh baby spinach as your base, followed by the sliced strawberries and juicy blackberries. Sprinkle on the crumbled feta cheese, then scatter the toasted pecans—both whole and chopped—for texture. Finally, add the crisp prosciutto pieces on top for that salty punch that balances the sweet berries.
Step 4: Drizzle and Serve
Right before serving, drizzle the cooled balsamic glaze generously over the salad. This final touch adds a glossy look and a burst of bold flavor that brings all the components together in perfect harmony. Toss lightly if you like, or serve as is to showcase those stunning layers.
How to Serve Berry Spinach Salad with Prosciutto, Pecans, Feta, and Balsamic Glaze Recipe
Garnishes
For an extra special touch, sprinkle fresh mint leaves or thinly sliced red onion rings on top. These additions brighten the salad with fresh herbal notes or a little sharpness that complements the balsamic glaze beautifully.
Side Dishes
This salad is a star on its own but pairs wonderfully with simple grilled chicken or fish for a light, balanced meal. For a vegetarian option, serve alongside a warm quinoa pilaf or crusty artisan bread to soak up any leftover glaze.
Creative Ways to Present
Take this Berry Spinach Salad with Prosciutto, Pecans, Feta, and Balsamic Glaze Recipe to the next level by serving it in individual mason jars for an elegant picnic or buffet spread. Alternatively, arrange the ingredients in rainbow stripes on a platter for eye-catching appeal, then drizzle the glaze tableside for a bit of theatrical flair.
Make Ahead and Storage
Storing Leftovers
Keep leftovers fresh in an airtight container in the refrigerator. To preserve the salad’s crispness, store the balsamic glaze and toasted nuts separately and add them just before serving the next day.
Freezing
This salad is best enjoyed fresh, and freezing is not recommended as the berries and greens lose their texture and flavor. Save any leftovers for a quick next-day lunch.
Reheating
Since this is a cold salad, reheating is not necessary. If you want to enjoy warm components such as grilled chicken on the side, heat them separately to keep the salad fresh and crisp.
FAQs
Can I use other berries instead of strawberries and blackberries?
Absolutely! Blueberries, raspberries, or even sliced grapes work beautifully, offering different levels of sweetness and tartness that still complement the prosciutto and feta wonderfully.
How long can I store the balsamic glaze?
The glaze can be stored in a sealed jar in the refrigerator for up to two weeks. Just warm it slightly to loosen before drizzling if it becomes too thick.
Is there a good substitute for pecans?
Walnuts or almonds make excellent substitutions if you want a similar crunch or need to accommodate allergies, but pecans’ natural sweetness pairs best with the berries.
Can I make the salad vegan?
To make this salad vegan, simply omit the prosciutto and feta or substitute the feta with a plant-based cheese alternative. The balsamic glaze and nuts still create plenty of flavor and texture.
What wine pairs well with this salad?
A crisp rosé or a light white wine, like Sauvignon Blanc, complements the salad’s fresh and fruity elements while balancing the savory prosciutto and tangy feta.
Final Thoughts
This Berry Spinach Salad with Prosciutto, Pecans, Feta, and Balsamic Glaze Recipe is truly one of those dishes you’ll find yourself craving again and again. It’s fresh, flavorful, and surprisingly simple to make—all while impressing guests or simply brightening your weeknight meal. Give it a try and enjoy the beautiful burst of flavors in every bite!
Print
Berry Spinach Salad with Prosciutto, Pecans, Feta, and Balsamic Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Description
A vibrant and refreshing Berry Spinach Salad featuring fresh strawberries, blackberries, toasted pecans, crispy prosciutto, and creamy feta cheese, all drizzled with a sweet and tangy homemade balsamic glaze. Perfect for a light lunch or elegant side dish, this salad balances sweet, savory, and crunchy textures in every bite.
Ingredients
For the Balsamic Glaze
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
For the Salad
- 4 oz prosciutto, torn into pieces
- 2/3 cup pecans, toasted (some chopped for texture)
- 6 oz baby spinach, fresh
- 3 cups strawberries, cleaned, hulled, and sliced
- 1 cup blackberries
- 1/3 cup feta cheese, crumbled
Instructions
- Make the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey or brown sugar. Bring the mixture to a boil over medium heat. Reduce the heat to low and simmer gently for 10 to 15 minutes, stirring occasionally, until the mixture reduces by half and thickens into a syrupy glaze. Remove from heat and allow to cool to room temperature.
- Toast the Prosciutto and Pecans: Preheat your oven to 375°F (190°C). Spread the torn pieces of prosciutto and pecans evenly on a baking sheet. Toast in the oven for 7 to 10 minutes, or until the prosciutto is crisp and the pecans turn golden and fragrant. Remove from the oven and let cool completely.
- Assemble the Salad: In a large serving bowl, place the fresh baby spinach as the base. Layer the sliced strawberries and whole blackberries on top. Sprinkle the crumbled feta cheese evenly over the fruit and spinach. Add the toasted pecans, distributing chopped pieces throughout for added texture. Top with the crispy prosciutto pieces.
- Drizzle and Serve: Just before serving, drizzle the cooled balsamic glaze over the salad to add a sweet tangy finish. Toss gently if desired or serve as is to preserve the layered presentation. Enjoy immediately for best flavor and texture.
Notes
- The balsamic glaze can be made ahead and refrigerated for up to one week; reheat gently before using if needed.
- For a vegetarian version, omit the prosciutto or substitute with toasted chickpeas for crunch.
- Toasting the nuts enhances their flavor and crunch; avoid over-toasting to prevent bitterness.
- Use fresh, ripe berries for the best taste and texture.
