📝 About This Recipe
This vibrant salad is a masterclass in balancing natural sweetness with earthy greens, designed specifically for those seeking a sophisticated low-sodium lifestyle. By reducing high-quality balsamic vinegar into a thick glaze, we intensify the flavor profile without the need for added salt, while toasted pecans provide a satisfying crunch. It is a refreshing, nutrient-dense celebration of seasonal produce that brightens any table with its jewel-toned elegance.
🥗 Ingredients
The Salad Base
- 6 cups Baby Spinach (fresh, washed and thoroughly dried)
- 2 cups Fresh Strawberries (hulled and sliced into 1/4 inch rounds)
- 1/4 cup Red Onion (very thinly sliced into half-moons)
- 1/2 cup Raw Pecan Halves (unsalted)
- 1/2 cup Fresh Blueberries (optional, for extra antioxidant punch)
The Balsamic Reduction
- 1/2 cup Balsamic Vinegar of Modena (use a good quality aged vinegar)
- 1 tablespoon Honey or Maple Syrup (to balance the acidity)
The Vinaigrette Emulsion
- 3 tablespoons Extra Virgin Olive Oil (cold-pressed for best flavor)
- 1/2 teaspoon Dijon Mustard (low-sodium variety)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Garlic Powder (for depth without salt)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Start by making the balsamic reduction. Pour the balsamic vinegar and honey into a small stainless steel saucepan over medium heat.
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2
Bring the vinegar to a gentle simmer, then reduce the heat to low. Let it bubble softly for 8-10 minutes until it has reduced by half and coats the back of a spoon.
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3
Remove the glaze from the heat and transfer it to a small glass bowl to cool completely; it will continue to thicken as it rests.
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4
While the glaze cools, place the raw pecan halves in a dry skillet over medium-low heat. Toast them for 3-5 minutes, shaking the pan frequently, until they are fragrant and slightly darkened.
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5
Immediately remove the pecans from the hot pan to prevent burning and set them aside to cool.
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6
Prepare the vinaigrette base by whisking together the extra virgin olive oil, Dijon mustard, freshly cracked black pepper, garlic powder, and lemon juice in a small jar or bowl until emulsified.
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7
Prepare the red onions. To mellow their bite, soak the thin slices in a bowl of ice water for 5 minutes, then drain and pat dry with a paper towel.
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8
In a large, wide wooden salad bowl, add the fresh baby spinach leaves.
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9
Drizzle the vinaigrette emulsion over the spinach and toss gently with tongs until every leaf is lightly and evenly coated.
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10
Scatter the sliced strawberries, blueberries (if using), and tempered red onions over the top of the greens.
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11
Sprinkle the toasted pecans over the fruit, ensuring a beautiful distribution of color and texture.
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12
Just before serving, use a spoon to drizzle the cooled balsamic glaze in a decorative zigzag pattern across the entire salad.
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13
Serve immediately while the spinach is crisp and the glaze is glossy.
💡 Chef's Tips
For the crispest salad, ensure your spinach is bone-dry after washing; a salad spinner is your best friend here. If you are short on time, you can buy store-bought balsamic glaze, but check the label for hidden sodium or thickeners. To add a creamy element without high sodium, add half an avocado sliced into thin wedges. Always toast your nuts—it releases the oils and provides a much deeper flavor that compensates for the lack of salt. If the balsamic glaze becomes too thick after cooling, whisk in a few drops of warm water to reach a drizzling consistency.
🍽️ Serving Suggestions
Pair this salad with a chilled glass of sparkling water infused with fresh mint and lime. Serve alongside a grilled lemon-herb chicken breast for a complete, protein-rich meal. This dish complements a crusty loaf of salt-free artisanal sourdough perfectly. For a light lunch, serve with a side of chilled quinoa or farro tossed in lemon zest. Pairs beautifully with a crisp, dry Rosé if you are hosting a summer brunch.