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
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, 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.
