Description
Apricot Salad with Spinach, Cherries, Pecans, and Feta Cheese is a fresh summer salad packed with fiber, antioxidants, and vibrant flavors. Sweet stone fruits pair with creamy feta, crunchy pecans, and a rich balsamic glaze for a colorful dish perfect for picnics, potlucks, and barbecues.
Ingredients
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
- 5 oz fresh baby spinach
- 2 cups apricots, cored and sliced
- 2 cups fresh cherries, cored and halved
- 4 oz feta cheese, crumbled
- 1/2 cup pecans (some whole, some chopped)
Instructions
1. In a small saucepan, combine balsamic vinegar and honey over medium heat.
2. Bring to a gentle boil, then reduce heat and simmer while stirring until the mixture thickens and reduces by about half, about 10 minutes.
3. Remove from heat and pour the balsamic glaze into a heatproof bowl to cool. The glaze will thicken further as it cools.
4. Add fresh spinach to individual salad bowls or to a large serving bowl.
5. Top with sliced apricots, halved cherries, pecans, and crumbled feta cheese.
6. Drizzle the cooled balsamic glaze over the salad just before serving.
7. Toss gently if using a large bowl, or serve the composed individual salads immediately.
Notes
You can use store-bought balsamic glaze as a quick alternative to making your own.
For a simple honey balsamic dressing, combine 1/4 cup balsamic vinegar and 1/4 cup honey in a jar and stir well.
For balsamic vinaigrette, mix 1/4 cup balsamic vinegar, 1/4 cup olive oil, 2 tablespoons honey, and 1 tablespoon lemon juice.
High-quality aged balsamic vinegar from Italy can be used directly without reduction because it is naturally thick.
If you prefer a different flavor, try a honey lemon Dijon dressing made with olive oil, Dijon mustard, honey, and fresh lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 247