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Spinach Strawberry Salad with Pecans

Spinach strawberry salad with pecans features toasted nuts, fresh strawberry slices, and baby spinach tossed in a honey balsamic vinaigrette with Dijon. Expect a crisp-tender crunch, sweet-tang balance, and creamy feta in every bite.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings: 4 servings
Course: Dinner, Lunch, Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 5 oz baby spinach
  • 1.5 cups fresh strawberries hulled and sliced
  • 0.5 cup pecan halves toasted and cooled
  • 0.33 cup crumbled feta cheese
  • 0.25 small red onion thinly sliced
Honey Balsamic Vinaigrette
  • 3 tbsp extra virgin olive oil
  • 1.5 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 0.25 tsp garlic powder
  • 0.01 salt to taste
  • 0.01 black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Toast the pecans
  1. Toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate and let cool.
Build the salad
  1. Wash and dry the baby spinach thoroughly. Add the spinach to a large salad bowl.
  2. Hull and slice the strawberries into 1/4-inch rounds. Add the strawberries to the bowl with the spinach.
  3. Thinly slice the red onion and add it to the bowl. Sprinkle over the crumbled feta cheese.
Make the vinaigrette
  1. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper until fully emulsified. Whisk for about 30 seconds to combine.
Toss and serve
  1. Drizzle the vinaigrette over the salad just before serving. Toss gently to coat every leaf.
  2. Top with the toasted pecans last to keep them crunchy. Serve immediately for the best texture, or keep dressing on the side if prepping ahead.

Notes

Pro tip: toast the pecans and cool them completely before adding so they stay crisp. Refrigerate leftovers in separate containers (salad undressed is best) for up to 2 days; do not freeze dressed salad. For a lighter option, use crumbled feta made with reduced-fat milk or swap feta for goat cheese for a similar tang.