Spinach Strawberry Salad with Pecans
A vibrant salad of tender spinach, fresh strawberries, creamy cheese, and crunchy pecans drizzled with a homemade honey-balsamic dressing. Ready in just 15 minutes, this refreshing salad is perfect for a light lunch, side dish, or topped with protein for a complete meal.
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.
