Why You’ll Love Spinach Strawberry Salad with Pecans Recipe
-
It’s full of contrasting textures: tender greens, juicy berries, crunchy nuts, and creamy cheese.
-
The flavour contrast of sweet strawberries and tangy dressing gives it a lovely balance.
-
It comes together quickly and looks beautiful on the table — great for everyday meals or guests.
-
It’s versatile — you can serve it simply, or add grilled protein to make it a full meal.
-
It takes advantage of fresh produce when strawberries are ripe, so it feels very seasonal and fresh.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
baby spinach (or other salad greens)
-
fresh strawberries, hulled and sliced
-
crumbled cheese (such as feta or goat cheese)
-
pecans (toasted or candied)
-
for the dressing: balsamic vinegar (or glaze), extra‑virgin olive oil, honey, Dijon mustard, salt & pepper
Directions
-
In a large salad bowl, combine the spinach (or greens), sliced strawberries, and crumbled cheese.
-
In a separate small bowl or jar, whisk together the balsamic vinegar (or glaze), olive oil, honey, Dijon mustard, salt and pepper until well combined.
-
Pour the dressing over the salad and toss gently to coat all ingredients.
-
Sprinkle the pecans on top for crunch just before serving.
-
Serve immediately while the greens are fresh and crisp.
Servings and timing
This recipe yields about 4 servings and can be ready in approximately 15 minutes from start to finish.
Variations
-
Switch the pecans for chopped walnuts, sliced almonds or pistachios for a different nut‑crunch.
-
Use mixed salad greens or arugula instead of spinach for a slightly peppery flavour.
-
Replace strawberries with blueberries, raspberries or mandarin orange segments for a variation of fruit.
-
Swap the cheese: try goat cheese, blue cheese, or aged cheddar instead of feta for different taste profiles.
-
Turn it into a main course by adding grilled chicken, shrimp, salmon or chickpeas for extra protein.
Storage/Reheating
-
This salad is best eaten fresh. If you must store it, keep the dressing separate and only add it when ready to serve to prevent the greens from wilting.
-
Leftovers: If dressed, the greens may become limp quickly, so store in an airtight container in the fridge for up to 1 day. Add the nuts at the last minute for maximum crunch.
-
There’s no reheating required — serve chilled or at room temperature.
FAQs
What type of greens should I use?
You can use baby spinach (tender and mild) or any mix of salad greens. Arugula or kale can also work, though kale may require a little massage to soften.
Can I make the dressing ahead of time?
Yes — whisk the dressing ingredients and keep it in a sealed jar in the refrigerator. Shake well before using. Add it to the salad just before serving.
Are candied pecans necessary?
Candied pecans add a sweet crunch that pairs beautifully, but plain toasted pecans work just fine — you’ll just have a slightly less sweet crunch.
How do I keep the strawberries from making the greens soggy?
Pat the strawberries dry after washing, and add the dressing right before serving. If storing ingredients ahead, wait to dress until just before serving.
Can I add other fruits or vegetables?
Absolutely — you might add sliced avocado, red onion, cucumber, or other berries for extra flavour and texture.
Can this salad be a main dish?
Yes — add grilled chicken, shrimp, salmon, tofu, or chickpeas to turn it into a satisfying main course.
What cheese alternatives work well?
Feta and goat cheese are both excellent. For more bold flavour you could try blue cheese or Gorgonzola; for milder taste try fresh mozzarella.
How do I toast or candy pecans at home?
For toasted: place pecans in a dry skillet over medium heat, stir until fragrant and lightly browned (about 3‑5 minutes). For candied: melt a little butter, stir in brown sugar, add pecans and sauté until sugar coats nuts, then cool before using.
How long can I store this salad if prepared ahead?
If you assemble the components but don’t dress yet, you can keep greens and berries in separate containers for up to 1 day in the fridge. Dress just before serving. Once dressed, best eaten immediately.
What dressing variations can I try?
Besides the balsamic/honey mustard style, you could use lemon vinaigrette, raspberry vinaigrette, or a poppyseed dressing for different flavour twists.
Conclusion
This Spinach Strawberry Salad with Pecans is a delightful combination of fresh ingredients, vibrant colour, and balanced flavours. It’s simple enough for a quick weeknight meal yet elegant enough to serve at a gathering. With the right winter‑through‑summer strawberries and a great dressing, it becomes a go‑to for light dining. Try it soon and enjoy the mix of sweet berries, crisp greens, creamy cheese and nutty crunch — your taste buds will thank you!
