Strawberry Spinach With Pecans

The first time I made this salad was for a summer dinner party and I was convinced it seemed too simple to impress anyone. But when my friend Sarah took her first bite and actually stopped mid conversation to exclaim about the combination I knew I was onto something. There is something magical about how sweet strawberries dance with earthy spinach and the warm crunch of pecans brings everything together.

Last spring I started a little tradition of making this salad every Sunday to meal prep for the week. I learned quickly that the key is keeping the dressing separate until you are ready to eat otherwise the spinach gets sad and wilted. My husband now requests it constantly and honestly I never get tired of how fresh and vibrant it tastes.

Ingredients

• 6 cups fresh baby spinach: Baby spinach is tender and mild unlike mature spinach which can be tough and bitter
• 1 pint fresh strawberries: Look for berries that are deep red and smell fragrant they will be the sweetest
• 1/2 cup pecan halves: Toasting them is non negotiable it transforms their flavor from mild to rich and buttery
• 1/4 small red onion: Thinly sliced red onion adds just the right amount of sharp bite without overpowering
• 3 tablespoons extra virgin olive oil: A good quality olive oil makes a difference here since it is a star player
• 2 tablespoons balsamic vinegar: The acidity cuts through the sweet strawberries and balances the richness
• 1 teaspoon honey: Just enough to round out the sharpness of the vinegar and bring everything together
• 1 teaspoon Dijon mustard: This is what helps the dressing emulsify so it does not separate

Instructions

Toast the pecans until fragrant:

Place pecan halves in a dry skillet over medium heat for 3 to 4 minutes. Stir frequently and watch closely because they go from perfectly toasted to burned in seconds. Let them cool completely before adding to the salad.

Whisk together the dressing:

In a small bowl or jar combine the olive oil balsamic vinegar honey Dijon mustard salt and pepper. Whisk vigorously until the mixture thickens and becomes opaque which means it is emulsified.

Combine the salad ingredients:

In a large salad bowl toss together the spinach sliced strawberries red onion and cooled toasted pecans. Leave the dressing off until right before serving.

Dress and serve:

Drizzle the dressing over the salad and toss gently to coat everything evenly. Top with crumbled feta if using and serve immediately while the pecans are still crunchy.

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This salad became my go to for potlucks after I watched three different people ask for the recipe at the same gathering. It feels special enough for holidays but simple enough for a Tuesday lunch which is exactly the kind of recipe I treasure most.

Make It Your Own

I have played around with this base recipe so many times and almost every variation works beautifully. Sometimes I swap candied walnuts for the pecans when I want something sweeter or add avocado slices for extra creaminess. The formula of sweet fruit crunchy nuts and tangy dressing is incredibly forgiving.

Perfect Pairings

This salad shines alongside grilled chicken or fish but it is substantial enough to stand alone as a light meal. I love serving it with a crusty baguette to soak up any extra dressing that pools at the bottom of the bowl. A crisp white wine like Sauvignon Blanc makes everything feel like a restaurant quality meal.

Storage Solutions

The key to enjoying this salad beyond the first day is smart prep. Store the spinach strawberries onion and pecans in separate containers in the refrigerator and keep the dressing in a small jar. Everything stays fresh for two to three days this way and you can assemble individual portions as needed.

• Mix only what you will eat right away
• Add the pecans last so they never get soggy
• Wash and dry spinach thoroughly before storing

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There is something deeply satisfying about a recipe that looks impressive but comes together with almost no effort. This salad has saved me countless times when I needed something beautiful and delicious in a pinch.

Recipe Questions & Answers

→ How do I toast pecans properly?

Toast pecan halves in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant and lightly browned. Let cool before use.

→ Can I substitute the feta cheese?

Yes, try plant-based alternatives for a vegan option or omit entirely for a nut-forward flavor focus.

→ What dressing ingredients create the tangy flavor?

The dressing combines balsamic vinegar, extra-virgin olive oil, honey or maple syrup, Dijon mustard, salt, and freshly ground pepper for balanced tang and sweetness.

→ Is this suitable for gluten-free diets?

Yes, all main ingredients are naturally gluten-free. Always verify labels to ensure no cross-contamination.

→ How can I add protein to this dish?

Add grilled chicken or tofu to incorporate extra protein while maintaining freshness and texture balance.