In a small saucepan, combine balsamic vinegar and honey over medium heat. Bring to a gentle boil, stirring often, then reduce to low and simmer until thickened and syrupy. Remove from heat and let cool.

Wash baby spinach under cold water, pat dry, and place in a large mixing bowl.

Slice strawberries into thin pieces and add them to the bowl of spinach.

Sprinkle blueberries and crumble feta cheese over the mixture, gently toss to combine.

Toast pecans in a small skillet over medium heat, stirring for 3–4 minutes until fragrant. Let cool slightly before adding to the salad.

Divide the salad into serving dishes, drizzle with balsamic dressing, and garnish with toasted pecans.