Strawberry Spinach Pecan Salad (Printable)

Bright blend of strawberries, tender spinach, toasted pecans, and a zesty balsamic dressing.

# What You’ll Need:

→ Salad Components

01 - 6 cups fresh baby spinach, washed and thoroughly dried
02 - 1 pint (approximately 2 cups) fresh strawberries, hulled and sliced
03 - ½ cup pecan halves
04 - ¼ small red onion, thinly sliced into rings
05 - ½ cup crumbled feta cheese (optional, omit for vegan)

→ Balsamic Vinaigrette

06 - 3 tablespoons extra virgin olive oil
07 - 1½ tablespoons balsamic vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Place pecan halves in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently to prevent burning, until fragrant and lightly golden. Remove from heat and allow to cool completely before adding to salad.
02 - In a large serving bowl, combine the washed and dried baby spinach, sliced fresh strawberries, thinly sliced red onion, and cooled toasted pecans. Toss ingredients gently to distribute evenly.
03 - If incorporating dairy, sprinkle the crumbled feta cheese uniformly over the top of the salad mixture as a finishing element.
04 - Combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, and honey in a small mixing bowl or jar. Whisk vigorously until fully emulsified and thickened, approximately 30–45 seconds. Season with salt and freshly ground black pepper to taste.
05 - Drizzle the balsamic vinaigrette over the salad immediately before serving. Gently toss to coat all ingredients evenly without crushing the spinach. Serve promptly while pecans remain crunchy and spinach is crisp.

# Expert Tips:

01 -
  • The contrast of sweet strawberries against earthy spinach hits every taste bud in the best way
  • It comes together in under 20 minutes but looks like something from a restaurant
02 -
  • Dressing an entire salad means leftovers will not keep, so dress only what you will eat immediately and store undressed portions in an airtight container
  • The key to restaurant style salads is drying your greens thoroughly, because wet spinach makes dressing slide right off instead of clinging to the leaves
03 -
  • If your strawberries are not perfectly sweet, toss them with a tiny pinch of sugar before adding them to the salad
  • Invest in a good salad spinner because dry greens make all the difference between a soggy salad and a perfect one

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