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

In a large mixing bowl, add baby spinach. Rinse, hull, and slice strawberries, toss with blueberries and crumbled feta cheese. Mix gently.

Divide the salad into individual serving bowls, ensuring even distribution.

If desired, toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Sprinkle over the salad.

Drizzle cooled balsamic glaze over each bowl just before serving.