Tasty Apricot Salad

I absolutely fell in love with this apricot salad last summer when I was looking for something light and refreshing to bring to a backyard barbecue. The combination of sweet apricots and tangy feta creates the most amazing flavor contrast, and honestly, it disappeared from the table in minutes. Trust me, this is going to become your new go-to salad for warm weather gatherings!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1150
• Protein: 18-22 g
• Fat: 40-46 g
• Carbohydrates: 160-175 g

Ingredients

For the dressing:

• 1 cup balsamic vinegar
• 3 tablespoons honey
• 1 pinch sea salt

For the salad:

• 5 oz baby spinach
• 2 1/4 cups apricots (pitted and sliced into 1/2-inch wedges)
• 2 cups cherries (pitted and halved)
• 4.5 oz feta crumbles
• 2/3 cup pecans (toasted)
• 1/4 teaspoon freshly cracked black pepper

Step 1: Prepare the Balsamic Glaze

• 1 cup balsamic vinegar
• 3 tablespoons honey

Pour the balsamic vinegar and honey into a small saucepan over medium-high heat.

Once it begins to simmer, reduce the heat to medium and let it bubble gently for about 10 minutes, stirring occasionally, until the mixture reduces by about half and becomes thick and syrupy—it should coat the back of a spoon.

Transfer the glaze to a small bowl and let it cool to room temperature while you prepare the salad components.

The glaze will thicken further as it cools, creating the perfect consistency for drizzling.

Step 2: Prepare the Fresh Ingredients

• 2 1/4 cups apricots
• 2 cups cherries
• 2/3 cup pecans

While the glaze cools, pit and slice the apricots into 1/2-inch wedges, then pit and halve the cherries.

Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly browned—this brings out their nutty flavor and adds important texture to the salad.

Set the toasted pecans aside to cool slightly.

Step 3: Assemble and Dress the Salad

• 5 oz baby spinach
• apricots from Step 2
• cherries from Step 2
• toasted pecans from Step 2
• 4.5 oz feta crumbles
• 1 pinch sea salt
• 1/4 teaspoon freshly cracked black pepper

Divide the baby spinach evenly among serving bowls or plates.

Arrange the sliced apricots, halved cherries, toasted pecans from Step 2, and feta crumbles on top of the spinach in an appealing pattern.

I like to create visual interest by grouping the different components rather than tossing everything together—it makes the salad look more elegant and lets each ingredient shine.

Season the salad with the sea salt and freshly cracked black pepper.

Step 4: Finish with Balsamic Glaze

• balsamic glaze from Step 1

Drizzle the cooled balsamic glaze from Step 1 over each salad just before serving.

The sweet-tangy glaze ties all the flavors together—the earthy spinach, tart cherries, sweet apricots, creamy feta, and nutty pecans create a perfectly balanced combination.

Tasty Apricot Salad

Delicious Tasty Apricot Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 1100

Ingredients Method

Ingredients

  

For the dressing:

• 1 cup balsamic vinegar
• 3 tablespoons honey
• 1 pinch sea salt

For the salad:

• 5 oz baby spinach
• 2 1/4 cups apricots (pitted and sliced into 1/2-inch wedges)
• 2 cups cherries (pitted and halved)
• 4.5 oz feta crumbles
• 2/3 cup pecans (toasted)
• 1/4 teaspoon freshly cracked black pepper

Method

 

1. Pour the balsamic vinegar and honey into a small saucepan over medium-high heat. Once it begins to simmer, reduce the heat to medium and let it bubble gently for about 10 minutes, stirring occasionally, until the mixture reduces by about half and becomes thick and syrupy—it should coat the back of a spoon. Transfer the glaze to a small bowl and let it cool to room temperature while you prepare the salad components. The glaze will thicken further as it cools, creating the perfect consistency for drizzling.
2. While the glaze cools, pit and slice the apricots into 1/2-inch wedges, then pit and halve the cherries. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly browned—this brings out their nutty flavor and adds important texture to the salad. Set the toasted pecans aside to cool slightly.
3. Divide the baby spinach evenly among serving bowls or plates. Arrange the sliced apricots, halved cherries, toasted pecans from Step 2, and feta crumbles on top of the spinach in an appealing pattern. I like to create visual interest by grouping the different components rather than tossing everything together—it makes the salad look more elegant and lets each ingredient shine. Season the salad with the sea salt and freshly cracked black pepper.
4. Drizzle the cooled balsamic glaze from Step 1 over each salad just before serving. The sweet-tangy glaze ties all the flavors together—the earthy spinach, tart cherries, sweet apricots, creamy feta, and nutty pecans create a perfectly balanced combination.