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
Scale
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.
