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
