Description
A refreshing Berry Spinach Salad featuring a vibrant mix of blueberries, raspberries, and a delicious balsamic dressing.
Ingredients
Scale
- 1 cup balsamic vinegar
- ¼ cup honey or brown sugar
- 6 oz baby spinach fresh
- 2 cups blueberries
- 1 cup raspberries
- ½ cup mandarin oranges
- ⅓ cup feta cheese crumbled
- 1 cup pecans toasted, some of them chopped
Instructions
- 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.
- For the best presentation, divide the spinach into individual large salad bowls.
- Top each individual bowl with the rest of the salad ingredients.
- Drizzle with the salad dressing or combine all ingredients in a large bowl and toss, then divide into individual serving bowls. Top with whole and chopped toasted pecans and drizzle balsamic glaze on top.
Notes
- The balsamic glaze should be thick enough to coat the back of the spoon.
- Toasting the pecans enhances their flavor.
- This salad can be made in advance; however, it is best served fresh for optimal taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg