Description
A vibrant and refreshing Berry Spinach Salad featuring crisp prosciutto, toasted pecans, fresh strawberries and blackberries, creamy feta cheese, all brought together with a sweet and tangy homemade balsamic glaze. Perfect for a light lunch or an elegant side dish.
Ingredients
Scale
Balsamic Glaze
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
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 to a boil over medium heat, then reduce to a simmer. Cook for 10–15 minutes, stirring occasionally, until the mixture 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 on a baking sheet in a single layer. Toast in the oven for 7–10 minutes until the prosciutto is crisp and the pecans are golden and fragrant. Remove and allow to cool.
- Assemble the Salad: In a large serving bowl, layer the fresh baby spinach leaves at the bottom, then add the sliced strawberries and whole blackberries evenly over the top. Sprinkle the crumbled feta cheese followed by the toasted pecans and crispy prosciutto pieces.
- Drizzle and Serve: Just before serving, drizzle the cooled balsamic glaze evenly over the salad. Toss lightly if desired and serve immediately to enjoy the contrast of textures and flavors.
Notes
- You can substitute honey with brown sugar or maple syrup for different sweetness profiles.
- To toast pecans without an oven, use a dry skillet over medium heat and stir often until fragrant and lightly browned, about 3-5 minutes.
- For a vegetarian version, omit the prosciutto or replace with toasted walnuts or extra pecans.
- Make the balsamic glaze ahead and store in an airtight container in the refrigerator for up to one week; warm slightly before serving if it solidifies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
