Strawberry Spinach Salad Pecans (Printable)
Bright blend of strawberries, spinach, pecans, feta, and red onion with a tangy balsamic dressing.
# What You Need:
→ Salad
01 - 5 oz baby spinach, washed and dried
02 - 8 oz fresh strawberries, hulled and sliced
03 - 3/4 cup pecan halves, toasted
04 - 1/2 cup crumbled feta cheese
05 - 1 small red onion, thinly sliced
→ Dressing
06 - 3 tbsp extra virgin olive oil
07 - 2 tbsp balsamic vinegar
08 - 1 tbsp honey or maple syrup
09 - 1 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste
# How-To:
01 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified and well combined. Set aside.
02 - In a large salad bowl, combine baby spinach, sliced strawberries, toasted pecans, crumbled feta, and thinly sliced red onion.
03 - Drizzle the vinaigrette over the salad immediately before serving. Toss gently to ensure even coating without bruising the delicate greens.
04 - Portion into individual bowls and serve at once for optimal freshness and texture.
# Expert Advice:
01 -
- This salad understands that lunch should feel like a small celebration, not a chore.
- The honey in the dressing bridges the gap between savory and sweet without trying too hard.
02 -
- Dressing the salad more than ten minutes before serving causes spinach to weep and strawberries to soften into mush.
- Wet spinach repels dressing instead of accepting it, so dry those leaves thoroughly even if it feels tedious.
03 -
- A splash of the strawberry juice that collects while slicing adds remarkable depth to the dressing.
- For dramatic presentation, arrange ingredients in rows rather than mixing, letting guests see what they are about to enjoy.