Description
A refreshing and vibrant cucumber couscous salad combining fresh baby spinach, berries, toasted pecans, and crumbled feta cheese, all brought together with a sweet and tangy balsamic glaze. This salad is perfect for a quick, healthy meal or a festive side dish.
Ingredients
Scale
Salad Ingredients
- 6 cups baby spinach
- 1 cup strawberries, hulled and sliced
- 1/2 cup blackberries (or mixed berries)
- 1/2 cup pecans, toasted
- 1/3 cup feta cheese, crumbled
Dressing Ingredients
- 1/2 cup balsamic vinegar
- 1 tablespoon honey or brown sugar
Instructions
- Toast Pecans: Preheat the oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet and toast them for 5–10 minutes until they become fragrant. Remove from oven and allow to cool completely.
- Make Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey or brown sugar. Place over medium heat and simmer until the mixture has reduced by half and thickened into a glaze. Remove from heat and let it cool completely.
- Combine Salad Ingredients: In a large bowl, add baby spinach, sliced strawberries, and blackberries. Gently mix these fresh ingredients together.
- Add Toppings: Sprinkle crumbled feta cheese over the salad, then add the cooled toasted pecans to add crunch and flavor.
- Dress and Toss: Drizzle the cooled balsamic glaze evenly over the salad. Gently toss everything together to ensure the glaze coats the ingredients lightly. Serve immediately for best freshness.
Notes
- Use mixed berries if blackberries are unavailable for a varied flavor.
- Allow the balsamic reduction to cool completely to avoid wilting the spinach.
- For a nut-free version, omit pecans and add roasted chickpeas for crunch.
- Make the balsamic glaze ahead of time and refrigerate; gently reheat before dressing the salad.
- Freshness is key; prepare close to serving for the best texture.
