Strawberry Spinach Pecan Salad (Printer-friendly)
Fresh spinach combined with strawberries, pecans, and tangy balsamic dressing create a vibrant and balanced dish.
# What You’ll Need:
→ Salad Components
01 - 6 cups fresh baby spinach, washed and dried
02 - 1 pint (2 cups) fresh strawberries, hulled and sliced
03 - 1/2 cup pecan halves, toasted
04 - 1/4 small red onion, thinly sliced
05 - 1/4 cup crumbled feta cheese (optional)
→ Balsamic Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons balsamic vinegar
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1/4 teaspoon sea salt
11 - 1/8 teaspoon freshly ground black pepper
# How-To Guide:
01 - Place pecan halves in a dry skillet over medium heat. Toast for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool completely.
02 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until thoroughly emulsified.
03 - In a large salad bowl, combine the spinach, sliced strawberries, red onion, and cooled toasted pecans.
04 - Drizzle the vinaigrette over the salad just before serving. Toss gently to coat all ingredients evenly. Sprinkle crumbled feta cheese on top if using and serve immediately.
# Expert Advice:
01 -
- The toasted pecans add this incredible crunch that makes every bite interesting
- It comes together in literally fifteen minutes but looks like something from a restaurant
- The homemade dressing is so good youll want to put it on everything else too
02 -
- The dressing can be made up to three days ahead and stored in the refrigerator
- Dont dress the salad until right before serving or the spinach will wilt and get sad
- If your strawberries arent very sweet, add an extra half teaspoon of honey to the dressing
03 -
- Dry your spinach thoroughly after washing, or the dressing will slide right off
- Let the pecans cool completely before adding them so they dont wilt the greens