Strawberry Spinach Pecan Salad (Printable)
Vibrant mix of strawberries, spinach, toasted pecans, red onion, and balsamic dressing for a fresh salad.
# What You’ll Need:
→ Salad Base
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 Steps:
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, salt, and black pepper until thoroughly emulsified and smooth.
03 - In a large salad bowl, combine the washed spinach, sliced strawberries, thinly sliced red onion, and cooled toasted pecans. Toss ingredients gently to distribute evenly.
04 - Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently to coat all ingredients lightly. Sprinkle crumbled feta cheese on top if desired. Serve immediately while fresh.
# Expert Tips:
01 -
- The sweet strawberries cut through the peppery spinach in a way that feels like spring on a fork
- You can toast the pecans ahead of time and keep them in a jar for quick salads all week
02 -
- Dress this salad right before serving or it will wilt into sadness within minutes
- The pecans must cool completely or they will wilt the greens on contact
03 -
- Dry your spinach thoroughly or the dressing will slide right off
- Taste your strawberries first and adjust the honey accordingly