In a small saucepan, combine balsamic vinegar with honey or brown sugar over medium heat. Bring to a boil, then simmer for about 10 minutes until it thickens. Remove from heat and cool.

Wash fresh baby spinach under cold water and pat dry. Place in a large mixing bowl.

Slice fresh strawberries and toss gently with the spinach.

Add blueberries and crumbled feta cheese, stir gently to combine.

Toast the pecans in a skillet over medium heat for about 3-5 minutes until golden. Let cool.

Divide salad into bowls, top with toasted pecans, and drizzle with balsamic glaze just before serving.