Spinach Strawberry Pecan Salad (Printer-friendly)
Fresh spinach tossed with strawberries, toasted pecans, and tangy balsamic vinaigrette for a light summer dish.
# 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 Make It:
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 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, and serve immediately.
# Expert Tips:
01 -
- It comes together in fifteen minutes flat with zero cooking required.
- The combination of sweet, tangy, and crunchy hits every craving at once.
- It looks elegant enough for guests but simple enough for a Tuesday lunch.
02 -
- Wet spinach is the enemy of a good salad, so pat the leaves thoroughly dry or use a salad spinner before assembling.
- Toasting the pecans in a dry skillet for two to three minutes transforms them from bland to irresistible, but watch them closely because they burn fast.
03 -
- If you want to turn this into a full meal, grilled chicken or shrimp tucks right in without changing the character of the dish.
- Walnuts or almonds work just as well as pecans if that is what you have on hand.