Preheat a dry skillet over medium heat. Add the pecans and walnuts, toasting for 5 to 7 minutes until fragrant. Remove from heat and let cool.

In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, salt, and black pepper to create a quick dressing.

In a large serving bowl, combine the washed baby spinach, sliced strawberries, and rinsed blueberries.

Sprinkle the cooled toasted pecans, walnuts, and crumbled feta cheese over the fruit and greens.

Drizzle the balsamic dressing over the salad just before serving, tossing gently to coat.