Strawberry Spinach Salad Pecans (Printable)
A bright mix of strawberries, spinach, toasted pecans, and balsamic dressing for a light, flavorful dish.
# What You Need:
→ Salad Components
01 - 6 cups baby spinach, washed and thoroughly dried
02 - 1 cup fresh strawberries, hulled and sliced into halves
03 - 1/2 small red onion, thinly sliced into rings
04 - 3/4 cup pecan halves
05 - 1/2 cup crumbled feta cheese (optional)
→ Balsamic Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons balsamic vinegar
08 - 1 tablespoon honey or pure maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper to taste
# How-To:
01 - Preheat a dry skillet over medium heat. Add pecan halves and toast, stirring frequently, for 3-5 minutes until fragrant and lightly browned. Remove from heat and set aside to cool completely.
02 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until emulsified and smooth.
03 - In a large salad bowl, combine baby spinach, sliced strawberries, red onion rings, and cooled toasted pecans. Toss ingredients gently to distribute evenly.
04 - Drizzle prepared vinaigrette over salad and toss gently to coat all ingredients. Sprinkle crumbled feta cheese on top if desired. Serve immediately while pecans remain crunchy.
# Expert Advice:
01 -
- It comes together in under 20 minutes with zero cooking except for toasting nuts
- The combination of sweet and savory makes it feel fancy enough for guests
02 -
- Dress the salad right before serving because spinach wilts quickly once it meets the vinaigrette
- The pecans continue toasting after you remove them from the pan, so pull them a shade earlier than you think
03 -
- Dry your spinach completely after washing using a salad spinner or towels, otherwise water droplets will dilute the dressing
- If making this ahead, keep the dressing and toasted nuts separate until the last minute