Description
A vibrant and refreshing cucumber couscous salad featuring baby spinach, mixed berries, toasted pecans, and crumbled feta cheese, all brought together with a homemade balsamic honey glaze. Perfect as a light lunch or a colorful side dish.
Ingredients
Scale
Salad
- 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
Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 tablespoon honey or brown sugar
Instructions
- Toast Pecans: Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and toast them for 5 to 10 minutes, or until they become fragrant and lightly browned. Remove from the oven and allow them to cool completely.
- Prepare Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey (or brown sugar). Bring to a simmer over medium heat and cook until the mixture reduces by half and thickens into a glaze. Remove from heat and let it cool fully to room temperature.
- Combine Salad Ingredients: In a large mixing bowl, add the baby spinach, sliced strawberries, and blackberries. Toss gently to mix the fruit evenly with the greens.
- Add Cheese and Pecans: Sprinkle the crumbled feta cheese and the cooled toasted pecans over the salad mixture for added creaminess and crunch.
- Dress and Toss: Drizzle the cooled balsamic glaze over the salad. Gently toss all ingredients together to coat the greens and berries evenly with the flavorful glaze. Serve immediately.
Notes
- Allow the pecans to cool completely after toasting to maintain their crunchiness.
- You can substitute blackberries with any other berries like blueberries or raspberries depending on availability.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Make sure the balsamic glaze is completely cooled before drizzling to prevent wilting the greens.
- This salad is best served fresh but can be refrigerated for up to one day.
