Strawberry Spinach Pecan Salad (Printable)
Bright salad combining strawberries, spinach, pecans, and balsamic dressing. Perfect light lunch or starter.
# What You Need:
→ Salad Components
01 - 6 cups fresh baby spinach, washed and dried
02 - 1 pint (about 2 cups) fresh strawberries, hulled and sliced
03 - ½ cup pecan halves
04 - ¼ small red onion, thinly sliced
05 - ½ cup crumbled feta cheese (optional)
→ Balsamic Vinaigrette
06 - 3 tablespoons extra virgin olive oil
07 - 1½ tablespoons balsamic vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - Salt and freshly ground black pepper, to taste
# How-To:
01 - Heat a dry skillet over medium heat. Add pecan halves and toast for 3–4 minutes, stirring frequently until fragrant. Remove from heat and let cool completely.
02 - In a large salad bowl, combine the washed and dried baby spinach, sliced strawberries, and thinly sliced red onion.
03 - Sprinkle crumbled feta cheese over the salad if using. Add the cooled toasted pecans.
04 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey. Season with salt and pepper to taste. Whisk vigorously until fully emulsified.
05 - Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently to coat all ingredients evenly. Serve immediately.
# Expert Advice:
01 -
- The combination of sweet strawberries and tangy balsamic creates this perfect balance that makes you forget youre eating something healthy
- It comes together in under twenty minutes but looks like something from a restaurant menu
02 -
- The trick to this salad is dressing it right before serving, otherwise the spinach starts to wilt and lose its vibrant spirit
- Dry your spinach really thoroughly after washing it, or the dressing will slide right off instead of coating the leaves
03 -
- Spinach stems can be bitter and tough, so take the extra few minutes to pinch them off before assembling
- Buy whole pecans and break them yourself rather than buying pecan pieces, which are often dusty and stale