Strawberry Spinach With Pecans (Printable)

Bright blend of strawberries, spinach, pecans, and balsamic dressing for a fresh, flavorful experience.

# What You Need:

→ Salad Components

01 - 6 cups fresh baby spinach, washed and thoroughly dried
02 - 1 pint (2 cups) fresh strawberries, hulled and sliced
03 - 1/2 cup pecan halves, toasted
04 - 1/4 small red onion, thinly sliced
05 - 1/4 cup crumbled feta cheese (optional)

→ Balsamic Vinaigrette

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons balsamic vinegar
08 - 1 teaspoon honey or pure maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1/4 teaspoon sea salt
11 - 1/8 teaspoon freshly ground black pepper

# How-To:

01 - Place pecan halves in a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring frequently until fragrant and lightly browned. Remove from heat immediately and allow to cool completely.
02 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, sea salt, and black pepper. Continue whisking until the mixture is fully emulsified and smooth.
03 - In a large salad bowl, combine the fresh baby spinach, sliced strawberries, thinly sliced red onion, and cooled toasted pecans. Arrange ingredients evenly for professional presentation.
04 - Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently but thoroughly to ensure all ingredients are evenly coated. Top with crumbled feta cheese if desired and serve immediately while greens are crisp.

# Expert Advice:

01 -
  • It comes together in literally fifteen minutes making it perfect for last minute guests or weeknight dinners
  • The contrast between sweet strawberries tangy balsamic and nutty pecans creates layers of flavor that feel fancy but could not be easier
02 -
  • Never dress the salad ahead of time or the spinach will wilt and lose its appeal
  • Toast the pecans in advance if you want but let them cool completely so they stay crisp
03 -
  • Spinach must be completely dry or the dressing will slide right off instead of coating the leaves
  • Let the dressing sit for 10 minutes before using to let the flavors meld together

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