Spinach Strawberry Pecan Salad (Printable)
Fresh spinach, sweet strawberries, and crunchy pecans tossed in tangy balsamic vinaigrette. A quick, vibrant summer dish.
# What You'll Need:
→ Salad Base
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)
→ Balsamic Vinaigrette
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 Make:
01 - In a small bowl, whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until fully emulsified and the dressing appears creamy.
02 - In a large salad bowl, combine the baby spinach, sliced strawberries, thinly sliced red onion, and toasted pecans.
03 - Drizzle the balsamic vinaigrette over the salad and toss gently until all ingredients are evenly coated.
04 - Top with crumbled goat cheese or feta if desired. Serve immediately to maintain freshness and texture.
# Expert Tips:
01 -
- It comes together in fifteen minutes flat with zero cooking required, which means your kitchen stays cool on blazing afternoons.
- The combination of sweet berries, crunchy toasted pecans, and tangy balsamic vinaigrette hits every flavor note you could want in a single bite.
02 -
- Toast pecans in a dry skillet over medium heat for two to three minutes, shaking the pan constantly, because even thirty seconds of inattention turns them from golden to bitter and burned.
- Dress the salad right before serving and not a moment sooner, since the balsamic vinegar will break down the spinach leaves and leave you with a wilted puddle within ten minutes.
03 -
- Always check cheese and packaged ingredient labels for gluten and allergen cross contamination if you are cooking for someone with sensitivities, since pecans, dairy, and mustard are all present here.
- Wash and thoroughly dry your spinach hours ahead if possible, because bone dry leaves grip the dressing far better than damp ones ever will.