Spinach Strawberry Pecan Salad (Printable)
Fresh baby spinach tossed with juicy strawberries, crunchy pecans, and tangy balsamic vinaigrette for a perfect summer side.
# What You 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:
01 - In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and freshly ground black pepper until the dressing is fully emulsified and smooth.
02 - In a large salad bowl, combine the washed baby spinach, sliced strawberries, thinly sliced red onion, and toasted pecans.
03 - Drizzle the prepared 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 preserve freshness and texture.
# Expert Tips:
01 -
- It takes fifteen minutes from fridge to table and looks like you spent an hour planning it.
- The balsamic honey dressing pulls every ingredient together without overpowering any of them.
02 -
- Dress the salad right before serving because spinach wilts fast and turns slimy within ten minutes of contact with vinegar.
- Toasting pecans in a dry skillet over medium heat for two to three minutes releases oils you never knew were there, but walk away and they burn.
03 -
- Make a double batch of the dressing and keep it in a jar in the fridge for up to a week, it works on roasted vegetables and grain bowls too.
- Let the salad sit for just one minute after dressing before serving, that tiny rest helps the flavors settle into the spinach without wilting it.