I love making this Spinach Strawberry Salad with Pecans because it is fresh, colorful, and packed with vibrant flavors. The combination of tender spinach, sweet strawberries, creamy cheese, crunchy candied pecans, and a homemade balsamic dressing creates a refreshing dish that works beautifully as a light lunch, side dish, or addition to any gathering. I appreciate how quickly it comes together while still looking elegant enough for special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
5 oz baby spinach or baby kale, washed
1 lb strawberries, washed, hulled, and sliced
1/2 cup crumbled feta or goat cheese
1/4 cup candied pecans
1/4 cup balsamic glaze or balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Directions
I add the baby spinach, sliced strawberries, and crumbled feta or goat cheese to a large serving bowl.
In a small bowl, I whisk together the balsamic glaze or balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper until the dressing is smooth and well combined.
I pour the dressing over the salad and gently toss everything until the ingredients are lightly coated.
Then I sprinkle the candied pecans over the top just before serving to keep them crisp.
I serve the salad immediately for the freshest flavor and texture.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Calories: Approximately 298 kcal per serving
Variations
I sometimes substitute baby arugula or mixed greens for the spinach to create a slightly peppery flavor.
I enjoy using blue cheese instead of feta or goat cheese when I want a bolder taste.
Occasionally I add grilled chicken, grilled shrimp, or sliced turkey to make the salad a complete meal.
I like replacing candied pecans with toasted walnuts, almonds, or pistachios for a different crunch.
I sometimes include sliced avocado, blueberries, or red onion to add even more flavor and texture.
Storage/Reheating
I prefer serving this salad immediately after tossing because the greens stay crisp and fresh.
If I need to prepare it ahead of time, I store the dressing separately and combine everything just before serving.
I keep leftover salad in an airtight container in the refrigerator for up to 1 day, although the spinach may soften slightly.
I do not recommend reheating this salad since it is meant to be enjoyed cold.
FAQs
Can I make this salad ahead of time?
Yes. I prepare all the ingredients in advance but keep the dressing separate until just before serving to maintain the best texture.
Which cheese works best?
I enjoy both feta and goat cheese. Feta provides a saltier flavor, while goat cheese is creamier and slightly tangy.
Can I use regular pecans instead of candied pecans?
Yes. I sometimes use toasted plain pecans for a less sweet version while still adding a delicious crunch.
What can I serve with this salad?
I like serving it alongside grilled chicken, salmon, steak, sandwiches, or crusty bread for a complete meal.
Can I use frozen strawberries?
I prefer fresh strawberries because they provide the best texture and flavor. Frozen strawberries tend to become too soft after thawing.
Conclusion
I find this Spinach Strawberry Salad with Pecans to be one of the easiest and most refreshing salads I can prepare. The sweet strawberries, crisp greens, creamy cheese, crunchy pecans, and flavorful balsamic dressing create a delicious balance in every bite. Whether I serve it for a quick lunch, a family dinner, or a festive gathering, this salad always feels fresh, elegant, and satisfying.
📖 Recipe:
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Spinach Strawberry Salad with Pecans
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This fresh and colorful Spinach Strawberry Salad with Pecans combines sweet strawberries, tender spinach, creamy feta or goat cheese, crunchy candied pecans, and a homemade balsamic dressing. It’s a quick, elegant salad that’s perfect for lunches, side dishes, or special gatherings.
Ingredients
5 oz baby spinach or baby kale, washed
1 lb strawberries, washed, hulled, and sliced
1/2 cup crumbled feta or goat cheese
1/4 cup candied pecans
1/4 cup balsamic glaze or balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
- Add the baby spinach, sliced strawberries, and crumbled feta or goat cheese to a large serving bowl.
- In a small bowl, whisk together the balsamic glaze or balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the salad and gently toss until all ingredients are lightly coated.
- Sprinkle the candied pecans over the top just before serving to keep them crisp.
- Serve immediately for the freshest flavor and texture.
Notes
For the best texture, keep the dressing separate until ready to serve if preparing ahead.
Substitute baby arugula or mixed greens for spinach if desired.
Use blue cheese instead of feta or goat cheese for a bolder flavor.
Add grilled chicken, shrimp, or turkey for a heartier meal.
Swap candied pecans for toasted walnuts, almonds, or pistachios.
Add sliced avocado, blueberries, or red onion for extra flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 1 day. Do not reheat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 298 kcal
- Sugar: 14 g
- Sodium: 340 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg
