Strawberry and Spinach Salad with Balsamic Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A sweet-and-savory blend of fresh strawberries, spinach, and arugula drizzled with a tangy balsamic reduction, ideal for spring. This international-inspired salads ready in about 30 minutes pairs strawberries, baby spinach, arugula into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 135 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz strawberries
• 3 cups baby spinach
• 2 cups arugula
• 2 tbsp shallots
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Halve 12 oz strawberries and place in a large bowl. Add 3 cups baby spinach and 2 cups arugula, then set aside.
2. Step 2: In a small saucepan, combine 3 tbsp balsamic vinegar, 1 tbsp honey, 1 tbsp olive oil, 1 tsp fresh thyme, 1/2 tsp salt, and 1/4 tsp pepper. Simmer over medium heat for 5-7 minutes until reduced to 2 tbsp.
3. Step 3: Finely dice 2 tbsp shallots and add to the salad bowl. Pour the warm balsamic reduction over the salad, then toss gently to coat all ingredients evenly.
4. Step 4: Let sit for 10 minutes to allow flavors to meld before serving.