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overhead view of Strawberry Spring Salad with Blueberries, Pecans, Feta, and Balsamic Glaze in a bowl
Olga

Strawberry Spring Salad with Feta, Blueberries, and Balsamic Drizzle

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This strawberry spring salad is tossed with blueberries, pecans, feta, balsamic vinaigrette, and finished with a drizzle of balsamic glaze.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Salad
  • 5 oz local or organic spring mix
  • 1 cup local or organic strawberries sliced
  • ½ cup local or organic blueberries
  • ½ cup raw pecans
  • ½ block sheep’s milk feta crumbled by hand
  • 2 tbsp finely chopped fresh parsley
For the Vinaigrette
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh lemon juice
  • 4 tbsp extra virgin olive oil
  • ¼ tsp dried or fresh oregano
  • pinch of salt
For Finishing
  • Balsamic glaze for drizzling
  • Optional: fresh lime wedges

Equipment

  • 1 Mixing Bowl
  • 1 Wooden Cutting Board
  • 1 Knife
  • 1 Salad Tongs

Method
 

  1. Prep: Wash and dry the greens, strawberries, and blueberries; slice the strawberries; crumble the feta from a block.
  2. In a dry skillet over medium heat, toast the pecans for 4–5 minutes, stirring constantly until lightly golden and fragrant; remove from heat and let cool.
  3. In a small bowl, whisk together balsamic vinegar, olive oil, lemon juice, dried oregano, and salt until smooth.
  4. In a large salad bowl, add the spring greens and drizzle with the vinaigrette; toss gently until coated.
  5. Top the greens with sliced strawberries, blueberries, toasted pecans, and crumbled feta.
  6. Drizzle balsamic glaze over the top just before serving.
  7. Serve immediately with optional lime wedges.

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