If you have a craving for something fresh and indulgently flavorful, this Berry Spinach Salad with Toasted Prosciutto, Pecans, Feta, and Balsamic Glaze Recipe is an absolute must-try. It’s a delightful mix of sweet, savory, crunchy, and creamy that comes together in the most beautiful way. The vibrant berries burst with natural sweetness, while the crunchy pecans and salty prosciutto add a perfect contrast. Then, the tangy feta cheese and luscious balsamic glaze pull everything together for a salad experience you’ll want to make on repeat.
Ingredients You’ll Need
This Berry Spinach Salad with Toasted Prosciutto, Pecans, Feta, and Balsamic Glaze Recipe is proof that sometimes, simplicity brings out the best flavors. Each ingredient plays a key role—from the juiciness of the berries to the crunch of the pecans, all enhanced by the rich, melting balsamic glaze.
- 4 oz prosciutto: Torn and toasted to bring out a crispy, savory crunch that elevates the salad.
- 2/3 cup pecans: Toasted to deepen flavor, with some chopped for added texture variety.
- 1 cup balsamic vinegar: The base for a glaze that adds tang and sweetness in perfect balance.
- 1/4 cup honey or brown sugar: Sweetens the balsamic glaze naturally, enhancing its syrupy richness.
- 6 oz baby spinach: Fresh, tender, and packed with nutrients—it’s the perfect green backdrop for the berries.
- 3 cups strawberries: Cleaned, hulled, and sliced for that juicy burst of flavor in every bite.
- 1 cup blackberries: Adds a slightly tart bite that complements the sweetness beautifully.
- 1/3 cup feta cheese: Crumbled for a creamy, salty finish that ties the whole salad together.
How to Make Berry Spinach Salad with Toasted Prosciutto, Pecans, Feta, and Balsamic Glaze Recipe
Step 1: Make the Balsamic Glaze
Start this Berry Spinach Salad with Toasted Prosciutto, Pecans, Feta, and Balsamic Glaze Recipe by simmering balsamic vinegar and honey or brown sugar. Bring it to a boil, then turn down the heat and let it gently bubble away for 10 to 15 minutes. It will thicken into the richest, most velvety glaze that adds an irresistible finish to your salad. Set it aside to cool.
Step 2: Toast the Prosciutto and Pecans
Next, toast your prosciutto and pecans to bring out their crunch and flavor. Spread them out on a baking sheet and bake in a preheated 375°F oven for 7 to 10 minutes. The prosciutto should become crispy and the pecans golden and nutty. Allow these to cool before you add them to your salad to keep that perfect crispness intact.
Step 3: Assemble the Salad
Layer fresh baby spinach in a large serving bowl and top with the sliced strawberries and blackberries. Scatter the crumbled feta cheese evenly over the berries, then sprinkle the toasted pecans and crispy prosciutto pieces on top. This layering not only looks stunning but ensures every bite is a perfect blend of flavors and textures.
Step 4: Drizzle and Serve
Finally, drizzle the cooled balsamic glaze generously over the salad just before serving. This finishing touch brings all the ingredients together in a harmonious, flavorful embrace that’s both fresh and decadent. Serve immediately to enjoy every texture at its best.
How to Serve Berry Spinach Salad with Toasted Prosciutto, Pecans, Feta, and Balsamic Glaze Recipe
Garnishes
Adding a few fresh mint leaves or a sprinkle of cracked black pepper on top of this salad can elevate it further. These small garnishes add pops of freshness or a gentle spice that enhance the complexity of the Berry Spinach Salad with Toasted Prosciutto, Pecans, Feta, and Balsamic Glaze Recipe without overpowering its natural charm.
Side Dishes
This salad pairs beautifully with light, simple sides like crusty artisan bread or a mild roasted chicken. The salad’s bright and bold flavors contrast nicely with these milder dishes, making your meal balanced and satisfying without being heavy.
Creative Ways to Present
Serve this salad in individual glass bowls to showcase the vibrant layers or arrange the ingredients on a large wooden board for a rustic, shareable experience. You can even skewer small bites featuring the prosciutto, berries, and feta for an elegant appetizer variation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the salad components separate in airtight containers—store the greens and berries in one container, and the toasted pecans and prosciutto in another. Add the feta cheese fresh when ready to serve. Keep the balsamic glaze in a small jar in the fridge, then reassemble the salad just before eating to maintain optimal texture.
Freezing
This Berry Spinach Salad with Toasted Prosciutto, Pecans, Feta, and Balsamic Glaze Recipe is best enjoyed fresh, so freezing is not recommended. Freezing fresh greens, berries, or cheese tends to alter their texture and flavor significantly.
Reheating
Reheating is not necessary nor recommended for this salad. The beauty of this dish lies in its fresh, crisp textures and cool, vibrant flavors that warming up would diminish.
FAQs
Can I use a different type of vinegar for the glaze?
Balsamic vinegar is ideal for the glaze because of its natural sweetness and thickness, but you could experiment with red wine vinegar paired with extra honey or sugar; just keep in mind the flavor profile will be less rich and complex.
What can I substitute for prosciutto?
If you want a different protein, try crispy bacon or pancetta for that salty crunch. For a vegetarian option, crispy fried sage leaves can add a unique texture and aromatic note.
Is it okay to prepare parts of the salad in advance?
Yes! You can prepare the balsamic glaze, toast the pecans and prosciutto, and wash and slice the berries a day ahead. Just store everything separately and assemble fresh before serving for the best results.
Can I use other nuts instead of pecans?
Absolutely. Walnuts or almonds work wonderfully toasted and add their own special flavor and crunch to this Berry Spinach Salad with Toasted Prosciutto, Pecans, Feta, and Balsamic Glaze Recipe.
How long does the balsamic glaze keep?
Stored in an airtight container in the fridge, the balsamic glaze should stay good for up to two weeks. Make sure to let it cool completely before sealing to preserve its texture and flavor.
Final Thoughts
This Berry Spinach Salad with Toasted Prosciutto, Pecans, Feta, and Balsamic Glaze Recipe is one of those dishes that feels special yet comes together effortlessly. It’s perfect for warm-weather gatherings, impressive weeknight meals, or anytime you want a refreshing salad packed with bold flavors and satisfying textures. If you’re looking to impress friends or just treat yourself, give this recipe a try—you might just find your new favorite salad!
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Berry Spinach Salad with Toasted Prosciutto, Pecans, Feta, and Balsamic Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Description
A fresh and vibrant Berry Spinach Salad featuring crisp prosciutto, toasted pecans, tangy feta cheese, and a homemade balsamic glaze dressing. This salad combines sweet berries and savory elements for a perfect light meal or side dish.
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, then reduce the heat to a simmer. Cook for 10 to 15 minutes, stirring occasionally, until the liquid is reduced by half and has thickened 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. Place in the oven and toast for 7 to 10 minutes, or until the prosciutto is crisp and the pecans are golden brown and fragrant. Remove from the oven and allow them to cool.
- Assemble the Salad: In a large serving bowl, layer the fresh baby spinach first, followed by the sliced strawberries and blackberries. Evenly scatter the crumbled feta cheese, toasted pecans, and crispy prosciutto on top of the greens and berries.
- Drizzle and Serve: Just before serving, drizzle the cooled balsamic glaze over the assembled salad to add a rich, sweet tanginess. Toss gently if desired, or serve as is to preserve the layering of flavors and textures.
Notes
- You can substitute honey with brown sugar for a slightly different sweetness in the glaze.
- Make sure to toast the pecans and prosciutto just before serving to maintain their crispness.
- The balsamic glaze can be prepared ahead of time and refrigerated; rewarm gently before drizzling.
- Feel free to add other berries like blueberries or raspberries for more variety.
- For a nut-free version, omit pecans and consider toasted sunflower seeds instead.
