Strawberry, Baby Spinach, Feta & Prosciutto Salad
- Katie Lolas
- Jan 13
- 2 min read
Updated: Apr 12
A fresh, vibrant salad that balances sweet, salty, and crunchy in every bite. Juicy strawberries and blueberries bring natural sweetness, paired with peppery baby spinach and rocket, creamy feta, and toasted pecans for texture. The addition of prosciutto adds a savoury depth that makes it feel a little more special, while the simple balsamic and honey dressing ties everything together beautifully. It’s the kind of salad that works just as well for a relaxed family lunch as it does served up when you have people over. Quick to throw together, but full of flavour and contrast, it’s one you’ll come back to often
Serves: 6
Ready in: 15 mins
Ingredients
300 g baby spinach and rocket mix, washed and dried
3 cups strawberries, sliced
1 cup blueberries
120 g prosciutto, torn into bite-sized pieces
⅓ cup feta cheese, crumbled
1 cup pecans, toasted and roughly chopped
Dressing:
1 cup balsamic vinegar
¼ cup honey
Drizzle of olive oil
Freshly cracked black pepper, to taste
Method
Step 1. Add the balsamic vinegar, honey, olive oil, and pepper to a jar with a lid. Shake well until the dressing is emulsified and glossy.
Step 2. n a large serving bowl, layer the baby spinach, strawberries, and blueberries. Scatter over the crumbled feta, toasted pecans, and torn prosciutto.
Step 3. Drizzle the dressing over just before serving and gently toss to combine.
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