Pin it
This refreshing Spinach Strawberry Salad with Pecans brings together the perfect balance of sweet, savory, and tangy flavors that will brighten any meal. The vibrant combination of crisp spinach and juicy strawberries creates a nutritional powerhouse that tastes as good as it looks.
I first created this salad for a spring brunch with friends, and it was such a hit that it has become my signature dish for gatherings. The combination of sweet strawberries with tangy cheese never fails to impress even the most reluctant salad eaters in my life.
Ingredients
- Fresh spinach or baby kale: Provides a nutrient-dense base with tender leaves that perfectly complement the other ingredients
- Ripe strawberries: Add natural sweetness and beautiful color; look for bright red berries with no white shoulders for best flavor
- Feta or goat cheese: Contributes creamy tanginess that balances the sweet elements
- Candied pecans: Deliver addictive crunch and richness; toast them yourself for even better flavor
- Balsamic glaze: Creates a sweet concentrated flavor without watering down the salad
- Extra virgin olive oil: Adds fruity notes and silky texture; choose a good quality oil for best results
- Raw honey: Brings natural sweetness and helps emulsify the dressing
- Dijon mustard: Works as an emulsifier while adding subtle sharpness
- Salt and pepper: Enhance all the other flavors; use freshly ground pepper for maximum impact
Step-by-Step Instructions
- Prepare the greens:
- Thoroughly wash and dry your spinach or baby kale. Remove any tough stems and tear larger leaves into bite-sized pieces. Place in a large salad bowl with plenty of room for tossing.
- Slice the strawberries:
- Hull strawberries by removing the green tops and white core. Slice them into thin, even pieces about 1/4 inch thick. Consistent sizing ensures every bite has balanced flavors.
- Make the dressing:
- In a small bowl, combine balsamic glaze, olive oil, honey, and Dijon mustard. Whisk vigorously until the mixture becomes slightly thickened and emulsified. Season with salt and freshly ground pepper to taste.
- Assemble the salad:
- Add sliced strawberries to the greens. Sprinkle crumbled cheese evenly across the top. Drizzle about half the dressing over the salad and gently toss to coat all ingredients.
- Finish and serve:
- Top with candied pecans just before serving to maintain their crunch. Serve with remaining dressing on the side so guests can add more if desired.
Pin it
The candied pecans are truly what elevate this salad from good to unforgettable. I discovered this by accident when I ran out of plain nuts and used some leftover candied ones from holiday baking. My family now demands them every time this salad appears on our table.
Make Ahead Options
This salad can be partially prepped in advance to save time. Wash and dry the greens, slice the strawberries, and make the dressing up to one day ahead. Store everything separately in airtight containers in the refrigerator. The dressing may solidify slightly when chilled; simply let it come to room temperature and whisk again before using. Assemble the salad just before serving for the freshest presentation and to prevent the greens from wilting.
Perfect Pairings
This versatile salad works beautifully alongside grilled chicken, salmon, or as a light lunch with crusty bread. For a complete spring or summer meal, serve it with chilled soup and a glass of crisp Sauvignon Blanc or sparkling water with mint. The bright flavors complement almost any main dish without overwhelming it, making this salad perfect for potlucks and dinner parties where you might not know the full menu.
Seasonal Adaptations
While strawberries create the classic version of this salad, you can adapt it throughout the year using seasonal fruits. In summer, try blueberries or peaches. Fall calls for sliced pears or apples with a sprinkle of cinnamon in the dressing. Winter works beautifully with sectioned citrus fruits or pomegranate arils. The versatile base of greens, nuts, and cheese welcomes almost any fruit variation while maintaining the essential character of the dish.
Frequently Asked Questions
- → How can I make the candied pecans for the salad?
To make candied pecans, toss pecans in a mixture of sugar and butter, then bake or sauté them until caramelized. Let them cool before adding to the salad for the perfect crunch.
- → Can I use a different type of cheese in this salad?
Absolutely! Goat cheese or blue cheese can be excellent substitutes for feta, providing different textures and flavors to suit your preference.
- → Is it possible to prepare the salad ahead of time?
Yes, you can prepare the ingredients ahead of time by washing and slicing the strawberries, crumbling the cheese, and mixing the dressing. Combine everything and toss just before serving.
- → What other greens can be used instead of spinach?
Baby kale, arugula, or mixed salad greens can be substituted for spinach, offering a variety of flavors and textures to the salad.
- → How do I store leftover salad dressing?
Store leftover balsamic dressing in an airtight container or jar in the refrigerator for up to one week. Shake well before using.