This fresh Spinach Strawberry Salad is a colorful blend of crisp greens, juicy berries, tangy cheese, and crunchy nuts tossed in a sweet-tart balsamic dressing.
Packed with fiber, antioxidants, and healthy fats, it’s a light yet satisfying option for any day of the week.
Naturally nutrient-dense and low in carbs, this quick 15-minute recipe makes a wholesome side or a balanced base for adding lean protein.
Spinach Strawberry Salad with Pecans
Equipment
- 1 large mixing bowl
- 1 small bowl for dressing
- 1 whisk
- 1 Cutting Board
- 1 Sharp knife
Ingredients
- 5 oz about 5 cups spinach or baby kale, washed
- 1 lb strawberries washed, hulled, and sliced
- ½ cup feta or goat cheese crumbled
- ¼ cup candied pecans
Dressing:
- ¼ cup balsamic glaze or balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 tbsp raw honey
- 1 tsp Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Base Greens: Begin by rinsing your spinach or baby kale thoroughly under cold running water to remove any dirt or grit. Pat the leaves completely dry using a clean kitchen towel or a salad spinner, as excess moisture can dilute the dressing and make the greens soggy. Place the dry greens in a large mixing bowl, spreading them out loosely so they form the fluffy, vibrant base of the salad.
- Slice and Prep the Strawberries: Wash the strawberries carefully, making sure they are fresh and firm. Remove the green stems and hulls using a small paring knife or a strawberry huller. Slice them into even, medium-thin slices, which helps distribute their sweetness throughout the salad. Add the sliced strawberries directly on top of the greens, letting their bright red color contrast beautifully with the deep green leaves.
- Crumble and Add the Cheese: Take your feta or goat cheese and crumble it into small, bite-sized pieces. If using goat cheese, allow it to soften slightly at room temperature, as it crumbles more easily and blends better with the other ingredients. Sprinkle the cheese evenly over the greens and strawberries, ensuring every forkful will have a balance of tangy creaminess.
- Incorporate the Crunchy Pecans: Measure out your candied pecans and roughly chop them if they are too large. The goal is to create a mix of textures—some whole pieces for crunch and smaller bits that blend into the salad. Scatter the pecans generously across the bowl. Their caramelized sweetness will balance the tart dressing and salty cheese perfectly.
- Whisk Together the Dressing: In a small bowl, combine the balsamic glaze (or vinegar), extra virgin olive oil, raw honey, and Dijon mustard. Season with a pinch of salt and a few cracks of black pepper. Using a whisk, mix everything together until the dressing becomes smooth, glossy, and slightly thickened. Taste and adjust—add more honey for sweetness, extra mustard for tang, or additional vinegar for brightness, depending on your preference.
- Dress and Toss the Salad: Just before serving, drizzle the prepared dressing evenly over the salad. Using salad tongs or clean hands, gently toss the mixture until all ingredients are lightly coated. Be careful not to overmix; you want to maintain the delicate texture of the spinach leaves and avoid crushing the strawberries. The goal is a harmonious blend where each ingredient still stands out but works together in flavor.
- Serve Fresh and Enjoy: Transfer the salad into a serving bowl or divide it among individual plates. Garnish with an extra sprinkle of pecans or a few strawberry slices on top for a restaurant-style finish. Serve immediately while the greens are crisp and the dressing is fresh. This salad pairs beautifully with grilled chicken, salmon, or can be enjoyed on its own as a refreshing, nutrient-packed meal.
Notes
- Always wash and dry greens thoroughly to prevent soggy leaves.
- Add the dressing just before serving to maintain crisp textures.
- Fresh, ripe strawberries are key for maximum sweetness and juiciness.
- Candied pecans can be substituted with toasted walnuts, almonds, or pistachios.
- For extra protein, toss in grilled chicken, salmon, or cooked chickpeas.
- Taste and adjust the dressing as needed—balance sweet, tangy, and salty flavors.
- This salad is best enjoyed immediately but can be prepped in components for later.
Chef’s Secrets for Best Results
To elevate this simple salad, focus on freshness and layering textures.
Use baby kale or tender spinach for a delicate base that won’t overpower the other ingredients.
Slice strawberries evenly to distribute sweetness in every bite.
When adding cheese, crumbling it by hand rather than cutting ensures a creamier, more natural texture.
Candied pecans can be lightly toasted in a skillet to boost aroma and crunch.
Finally, whisk the dressing thoroughly so the oil and balsamic fully emulsify, creating a smooth coating that clings perfectly to every leaf.
Small adjustments—like adding a hint of orange zest to the dressing—can make this salad taste gourmet with minimal effort.
Serving Suggestions for Maximum Enjoyment
This salad shines as a light starter or a standalone meal.
Pair it with grilled proteins such as chicken, shrimp, or salmon for a balanced lunch or dinner.
It also works beautifully alongside a hearty grain dish, like quinoa or farro, adding freshness and color to the plate.
Serve immediately after tossing with the dressing to keep the greens crisp.
Garnish with extra pecans or a few whole strawberries for an elegant presentation that impresses guests.
For a brunch or picnic, pack the components separately and dress the salad just before eating.
Storage Tips to Keep Fresh
Spinach Strawberry Salad is best consumed fresh due to the delicate greens and juicy berries.
If you need to store it, keep the dressing separate in a small container and the salad components in an airtight container in the refrigerator for up to 24 hours.
Only toss the dressing in when ready to serve to maintain crunchiness and prevent wilting.
Candied nuts should be stored at room temperature in a sealed container to keep them crisp.
Avoid pre-slicing strawberries too far in advance, as they release moisture and can make the salad watery.
Frequently Asked Questions
1. Can I make this salad vegan?
Yes! Substitute the feta or goat cheese with a plant-based cheese alternative or simply omit it.
The salad remains flavorful thanks to the sweet strawberries and crunchy pecans.
2. What can I use instead of candied pecans?
To change the flavor or accommodate dietary needs, try walnuts, almonds, pistachios, or even pumpkin seeds.
Toasting them lightly enhances their crunch and aroma.
3. How do I prevent the salad from getting soggy?
Keep the dressing separate until just before serving. Ensure greens are completely dry after washing, and slice strawberries only when ready to assemble.
4. Can I add protein to make it a full meal?
Absolutely! Grilled chicken, shrimp, salmon, or chickpeas work perfectly.
Adding protein turns this salad into a satisfying lunch or dinner without losing its light, fresh appeal.
5. How long can leftovers be stored?
If stored correctly with the dressing separate, the salad can last up to 24 hours in the fridge.
For best taste and texture, consume it the same day it is prepared.
