Spinach Strawberry Pecan Salad (Print View)
Fresh spinach tossed with sweet strawberries, crunchy pecans, and tangy balsamic vinaigrette for a light summer meal.
# What You Need:
→ Salad
01 - 6 cups fresh baby spinach leaves, washed and dried
02 - 2 cups strawberries, hulled and sliced
03 - 1/2 cup pecan halves, toasted
04 - 1/4 small red onion, thinly sliced
05 - 1/3 cup crumbled goat cheese or feta (optional)
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1 1/2 tablespoons balsamic vinegar
08 - 1 tablespoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until the dressing is fully emulsified and smooth.
02 - In a large salad bowl, arrange the baby spinach, sliced strawberries, thinly sliced red onion, and toasted pecans.
03 - Drizzle the vinaigrette over the salad and toss gently until all ingredients are evenly coated.
04 - Scatter crumbled goat cheese or feta over the top, if desired. Serve immediately to maintain freshness and texture.
# Expert Hints:
01 -
- The sweet and tart contrast between strawberries and balsamic vinegar will quietly ruin all other salads for you.
- Zero cooking means you can throw this together while your guests are still taking off their shoes.
02 -
- Dress this salad right before serving because the salt and acid will break down spinach leaves within ten minutes and you will end up with a sad, watery pile.
- Once I forgot to toast the pecans and the entire bowl tasted flat, which taught me that one extra minute of heat makes all the difference.
03 -
- Dry your spinach completely after washing because wet leaves repel oil and your dressing will slide right off into the bottom of the bowl.
- A tiny pinch of flaky sea salt over the finished salad just before serving wakes up every flavor at once.