In a small saucepan, combine ½ cup of balsamic vinegar and 2 tablespoons of honey over medium heat. Bring the mixture to a gentle boil, stirring occasionally. Once boiling, reduce heat to low and simmer for about 10 minutes, or until it thickens slightly. Set aside to cool.

In a large mixing bowl, combine 10 ounces of fresh baby spinach, 3 cups of sliced strawberries, and 1 cup of blueberries. Gently toss until well combined.

Crumble ⅓ cup of feta cheese over the top and fold it in delicately to retain its texture.

In a dry skillet over medium heat, toast 1 cup of pecans for about 5 minutes, stirring frequently until fragrant and golden brown. Let cool slightly before adding to the salad.

Divide the salad mixture into serving bowls, sprinkle toasted pecans on top, and drizzle the cooled balsamic glaze over each salad. Serve immediately.