Description
A vibrant Mediterranean-inspired salad combining wilting spinach, sweet berries, toasted pecans, sharp feta, and glossy balsamic glaze. Balanced contrasts of tangy, sweet, and nutty create a textural masterpiece.
Ingredients
8 cups organic baby spinach
1 1/2 cups mixed wild blueberries and raspberries
1/2 cup toasted pecans
1 cup crumbled Greek feta
3 tablespoons balsamic glaze
1 teaspoon olive oil (for wilting)
Salt and pepper to taste
Instructions
Preheat oven to 325°F (165°C). Spread pecans on a baking sheet and toast until aromatic and golden, 5-7 minutes
In a large skillet, wilt spinach with 1 teaspoon olive oil over medium heat until just tender
On a serving platter, layer wilted spinach, then arrange berries, pecans, and feta shards
Drizzle with balsamic glaze just before serving to maintain glaze consistency
Notes
Use fresh-squeezed olive oil for wilting spinach
Toast pecans in single layer for even browning
Store leftovers without balsamic glaze up to 24 hours
Substitute feta with halal-certified white cheese if preferred
- Prep Time: 20
- Cook Time: 15
- Category: Lunch
- Method: Toasting/Wilting/Assembling
- Cuisine: Modern Mediterranean Fusion
Nutrition
- Serving Size: 1 salad
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg