Rinse the strawberries and blueberries under cool water.

Pat them dry with a clean towel or paper towel—excess water can water down the salad.

Hull the strawberries by removing the green tops, then slice them vertically into thin pieces.

Roughly chop the pecans. You want small bite-sized pieces, but not crumbs.

Pro Tip: If you have a few extra minutes, toast the chopped pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Let them cool completely before adding to the salad—this adds amazing depth and crunch!

Place the baby spinach in a large salad bowl or serving platter as your base.

Scatter the sliced strawberries evenly over the spinach.

Sprinkle the blueberries across the top for a pop of color and sweetness.

Add the chopped pecans for crunch and texture.

Crumble the feta cheese over everything, making sure it’s spread out nicely for even flavor.

Pro Tip: If you’re prepping this ahead for a gathering, wait to add the pecans and feta until just before serving to keep them fresh and crisp.

Grab your balsamic glaze and drizzle it slowly over the top of the salad in a zigzag or spiral pattern.

Start with 2 tablespoons, then add more to taste depending on how tangy and sweet you like it.

Pro Tip: For the best presentation, use a spoon or squeeze bottle for a clean, even drizzle—this keeps the glaze from pooling in one spot.

If serving immediately, gently toss the salad using salad tongs or clean hands. Try to distribute the toppings without crushing the berries or bruising the spinach.

Alternatively, serve it layered and let guests toss their own portions at the table.

Serve chilled or at room temperature—either works beautifully!

Pro Tip: This salad is best enjoyed fresh, but you can prep all the components in advance and assemble just before serving to save time.