Strawberry Spinach Pecan Salad (Printable)
Sweet strawberries, fresh spinach, toasted pecans, and a tangy balsamic dressing balance flavors beautifully.
# 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 - 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 maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1/4 teaspoon sea salt
11 - 1/8 teaspoon freshly ground black pepper
# How To Make It:
01 - Place pecan halves in a dry skillet over medium heat. Toast for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool completely.
02 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until 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.
04 - Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently to coat all ingredients evenly. Sprinkle crumbled feta cheese on top if using. Serve immediately while fresh.
# Expert Tips:
01 -
- The sweet strawberries and tangy balsamic create a perfect balance that wakes up your tastebuds
- It comes together in 15 minutes but looks and tastes like something from a fancy restaurant
02 -
- Never dress this salad ahead of time or the spinach will wilt and lose its appealing crunch
- Toast your pecans in advance if you want, but let them cool completely so they stay crisp
03 -
- Dry your spinach thoroughly after washing, otherwise the dressing will slide right off the leaves
- Let the dressing sit for 10 minutes before tossing to let the flavors meld together