Why You’ll Love This Recipe
- Fresh and Flavorful: The combination of sweet strawberries, salty feta or goat cheese, and crunchy pecans creates a perfect balance of flavors and textures.
- Easy and Quick: Ready in just 15 minutes with simple, wholesome ingredients.
- Versatile: Can be served as a light lunch, side salad, or even a starter for dinner.
- Healthy and Nutrient-Rich: Packed with vitamins, antioxidants, protein, and healthy fats.
- Customizable: Easy to add protein like grilled chicken or chickpeas to make it more filling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 5 oz spinach or baby kale (about 5 cups), washed
- 1 lb strawberries, washed, hulled, and sliced
- ½ cup crumbled feta or goat cheese
- ¼ cup candied pecans
Salad Dressing:
- ¼ cup balsamic glaze or balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon raw honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Directions
- In a large bowl, combine spinach (or baby kale), sliced strawberries, and crumbled cheese.
- In a separate small bowl, whisk together balsamic vinegar (or glaze), olive oil, honey, Dijon mustard, salt, and pepper until well blended.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Garnish with candied pecans for added crunch and flavor.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
Variations
- Add Protein: Toss in grilled chicken, chickpeas, or grilled salmon to make the salad a complete meal.
- Extra Veggies: Add diced avocado, sliced red onions, or cucumbers for more texture and flavor.
- Nut Swap: Use walnuts, almonds, or pistachios instead of pecans.
- Dressing Change: Try lemon vinaigrette or honey mustard dressing for a different taste.
- Fruit Variation: Substitute strawberries with blueberries or raspberries.
Storage/Reheating
Best enjoyed fresh. If storing leftovers, keep salad and dressing separate in airtight containers in the refrigerator for up to 1 day. Add dressing just before serving to prevent sogginess.
FAQs
Can I prepare this salad ahead of time?
Yes, but keep dressing separate and add just before serving for best freshness.
Can I use frozen strawberries?
Fresh strawberries are recommended for the best texture and flavor.
How do I make candied pecans?
Toast pecans in a pan with sugar and a bit of butter until caramelized and crispy.
Is this salad gluten-free?
Yes, this recipe is naturally gluten-free.
Can I make this vegan?
Use a vegan cheese alternative or omit the cheese entirely.
What can I substitute for balsamic glaze?
Use balsamic vinegar mixed with a little honey or maple syrup as a simple glaze substitute.
How do I prevent the spinach from wilting?
Add dressing right before serving and toss gently.
Can I add other fruits?
Yes, pears, apples, or oranges complement the salad well.
Can I use regular kale instead of baby kale?
Yes, but massage the kale lightly with olive oil to soften before adding other ingredients.
How long does the salad keep?
Best eaten the same day; leftovers last 1 day if stored properly.
Conclusion
Spinach Strawberry Salad with Pecans is a fresh, flavorful, and easy-to-make salad that combines sweet, salty, and crunchy elements for a perfect balance. Whether as a light lunch, side dish, or appetizer, it’s packed with nutrients and customizable to suit your taste and dietary needs. Serve fresh with the homemade balsamic dressing for a healthy and delicious treat.
Spinach Strawberry Salad with Pecans
Spinach Strawberry Salad combines fresh leafy greens with juicy strawberries, tangy feta or goat cheese, crunchy candied pecans, and a homemade balsamic dressing for a refreshing, healthy meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook, Tossing
- Cuisine: American
- Diet: Gluten Free
Ingredients
5 oz spinach or baby kale (about 5 cups), washed
1 lb strawberries, hulled and sliced
½ cup crumbled feta or goat cheese
¼ cup candied pecans
¼ cup balsamic glaze or balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon raw honey
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
- In a large bowl, combine spinach (or baby kale), sliced strawberries, and crumbled cheese.
- In a small bowl, whisk together balsamic glaze (or vinegar), olive oil, honey, Dijon mustard, salt, and pepper until blended.
- Pour dressing over salad and toss gently to coat evenly.
- Garnish with candied pecans.
- Serve immediately and enjoy.
Notes
Add Protein: Include grilled chicken, chickpeas, or salmon for a complete meal.
Extra Veggies: Add avocado, red onions, or cucumbers for more texture.
Nut Swap: Substitute pecans with walnuts, almonds, or pistachios.
Dressing Variation: Try lemon vinaigrette or honey mustard dressing.
Fruit Variation: Use blueberries or raspberries instead of strawberries.
Store salad and dressing separately; consume within 1 day.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg
