Strawberry Spinach Pecan Salad

My neighbor brought over a basket of strawberries from her garden last spring, and I stood in my kitchen eating them straight from the carton while wondering what to make for dinner that night. That spontaneous basket became this salad, which I've now made dozens of times for potlucks and Tuesday night dinners alike. Something about sweet strawberries against earthy spinach just works, like they were always meant to be together.

I served this at my book club last month when we were discussing a novel that had a long dinner scene, and honestly everyone talked more about the salad than the book for the first twenty minutes. My friend Sarah asked for the recipe before she even finished her first serving, which is usually the sign of a keeper.

Ingredients

• 6 cups fresh baby spinach: Baby spinach is tender and mild, perfect for letting the strawberries shine without any bitter greens competing
• 1 pint fresh strawberries: Look for berries that are deep red and smell fragrant, thats how you know theyre actually sweet
• 1/2 cup pecan halves: Toasting them brings out this nutty richness you dont get from raw nuts, and it only takes a few minutes
• 1/4 small red onion: A little sharpness cuts through the sweet strawberries and creamy dressing
• 1/4 cup crumbled feta cheese: Totally optional but that salty creaminess is kind of magical here
• 3 tablespoons olive oil: Extra-virgin gives you that fruity, peppery backbone
• 2 tablespoons balsamic vinegar: The acidity balances everything and pairs beautifully with strawberries
• 1 teaspoon honey: Just enough to bring the dressing together and mellow the vinegar
• 1 teaspoon Dijon mustard: This is what keeps your dressing from separating into a mess
• 1/4 teaspoon sea salt and 1/8 teaspoon black pepper: Season the dressing generously since it needs to stand up to all these fresh ingredients

Instructions

Toast the pecans:

Spread the pecans in a dry skillet over medium heat, stirring constantly for about 3 to 4 minutes until you can smell them and theyre turning golden. Trust me, youll know when theyre done because your whole kitchen will start smelling amazing.

Whisk together the dressing:

In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk vigorously until it thickens slightly and looks opaque instead of separated.

Build the salad:

Pile the spinach into your largest salad bowl, then arrange the sliced strawberries, red onion, and cooled pecans on top. Wait to add the feta until after you dress everything.

Dress and toss:

Drizzle about half the dressing over the salad and toss gently with your hands or salad tongs. Add more dressing if you like it heavily coated, but remember you can always add more.

Finish and serve:

Sprinkle the crumbled feta over the top if youre using it and serve immediately while the pecans are still crunchy and the spinach has that perfect just-dressed coating.

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This salad has become my go-to for bringing to friends houses because it travels well and always gets compliments. Last weekend I made it for a picnic and even the kids who claim to hate spinach went back for seconds.

Make It Yours

Sometimes I swap in walnuts or almonds if thats what I have in the pantry, and honestly its still delicious. Grilled chicken turns this into a complete dinner, and in summer I love adding fresh basil or mint leaves for an herby twist.

Wine Pairing

A crisp Sauvignon Blanc cuts through the rich pecans and complements the strawberries perfectly. If you prefer red, a light Pinot Noir works surprisingly well with the balsamic and earthy spinach.

Serving Suggestions

This shines alongside grilled fish or chicken, but its substantial enough to be a main course if you add some protein. I love serving it with crusty bread to soak up any extra dressing that settles at the bottom of the bowl.

• Keep the toasted pecans separate until serving so they stay crunchy
• Slice strawberries right before assembling to prevent them from getting mushy
• Double the dressing recipe and keep the extra in your fridge for quick salads all week

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Hope this salad brings as much joy to your table as its brought to mine over the past year. Sometimes the simplest recipes are the ones we come back to again and again.

Recipe Questions

→ How do I toast pecans for the salad?

Use a dry skillet on medium heat, stirring frequently for 3-4 minutes until fragrant and lightly browned. Let cool before adding.

→ Can I substitute ingredients in the dressing?

Yes, honey can be replaced with maple syrup and you can adjust vinegar amounts for preferred tanginess.

→ What are good protein additions for this dish?

Grilled chicken or tofu can be added to increase protein content while maintaining balance.

→ Is this dish suitable for a vegan diet?

Omit feta cheese or replace with plant-based alternatives to make it vegan-friendly.

→ Are there allergen considerations to keep in mind?

Contains tree nuts from pecans and dairy if feta is used; always check ingredient labels carefully.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc or light rosé complements the fresh and tangy flavors perfectly.