Go Back

Spinach Strawberry Salad With Pecans

A vibrant and refreshing salad combining sweet strawberries, crunchy pecans, and creamy feta, all drizzled with a homemade honey balsamic dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 6 cups fresh baby spinach (or baby kale)
  • 1.5 cups fresh strawberries, hulled and sliced Use ripe strawberries for best flavor.
  • 0.5 cups candied pecans Alternatively, toasted regular pecans can be used.
  • 0.5 cups crumbled feta cheese (or goat cheese) Keep cold before crumbling.
For the Honey Balsamic Dressing
  • 3 tbsp balsamic vinegar (or balsamic glaze for a sweeter finish)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp raw honey
  • 1 tsp Dijon mustard Acts as an emulsifier.
  • Salt and black pepper to taste

Method
 

Preparation of Ingredients
  1. Wash and dry the spinach thoroughly to remove any dirt.
  2. Hull and slice the strawberries into ΒΌ-inch thick pieces.
Make the Honey Balsamic Dressing
  1. In a bowl, whisk together balsamic vinegar, olive oil, honey, and Dijon mustard until emulsified.
  2. Taste and adjust seasoning with salt, pepper, additional honey, or balsamic as needed.
Assemble the Salad
  1. In a large salad bowl, add the dry spinach and scatter sliced strawberries over the top.
  2. Crumble feta cheese over the salad and then add candied pecans.
  3. Drizzle dressing over the salad and gently toss to combine, avoiding crushing the strawberries.
  4. Serve immediately for best freshness.

Notes

Keep cheese cold until crumbling, and dress the salad right before serving to prevent wilting.