Description
A vibrant and refreshing Berry Spinach Salad featuring fresh strawberries, blackberries, baby spinach, crispy toasted prosciutto, crunchy toasted pecans, and crumbled feta cheese, all elevated with a sweet and tangy homemade balsamic glaze. This salad is perfect as a light lunch or a flavorful side dish.
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-high heat, then reduce to a simmer. Cook for 10 to 15 minutes, stirring occasionally, until the liquid reduces by half and thickens into a syrupy glaze. Remove from heat and set aside to cool.
- Toast the Prosciutto and Pecans: Preheat the oven to 375°F (190°C). Spread the torn prosciutto pieces and pecans evenly on a baking sheet. Toast them in the oven for 7 to 10 minutes, or until the prosciutto becomes crisp and the pecans turn golden and fragrant. Remove from the oven and allow to cool.
- Assemble the Salad: In a large serving bowl, place the fresh baby spinach as the base. Layer the sliced strawberries and blackberries evenly over the spinach. Sprinkle the crumbled feta cheese, toasted pecans (reserve some chopped for added texture if desired), and crispy prosciutto pieces on top.
- Drizzle and Serve: Just before serving, drizzle the cooled balsamic glaze generously over the salad to add a sweet and tangy finish. Toss gently if preferred and serve immediately for the best flavor and texture.
Notes
- For a vegetarian option, omit the prosciutto or replace it with toasted nuts and seeds for extra crunch.
- Use fresh, ripe berries for maximum flavor.
- The balsamic glaze can be stored in the refrigerator for up to one week; reheat gently before using.
- To save time, you can toast the prosciutto and pecans simultaneously but keep an eye on them to avoid burning.
- Add a touch of freshly cracked black pepper or a sprinkle of fresh herbs like basil for an extra flavor dimension.
