Spinach Strawberry Pecan Salad

This vibrant spinach strawberry salad with pecans brings together the perfect balance of sweet and savory flavors, creating a refreshing dish that works beautifully as a light lunch or elegant side. The combination of crisp spinach, juicy strawberries, tangy cheese, and crunchy nuts creates a symphony of textures that keep you coming back for more.

I first served this salad at a spring garden party where it stole the show. Since then it has become my signature dish that friends specifically request when they visit. The combination of colors and textures makes it impossible to resist.

Ingredients

• Fresh spinach or baby kale provides a nutrient rich base with a mild flavor that pairs beautifully with the sweet berries
• Ripe strawberries add natural sweetness and beautiful color contrast while providing a burst of vitamin C
• Feta or goat cheese contributes a creamy tanginess that balances the sweetness perfectly
• Candied pecans offer a delightful crunch and hint of sweetness
• Balsamic glaze creates a rich foundation for the dressing with concentrated flavor
• Extra virgin olive oil adds necessary healthy fats and silky texture to the dressing
• Raw honey enhances the natural sweetness of strawberries and balances acidity
• Dijon mustard works as an emulsifier while adding subtle complexity to the dressing

How To Make Spinach Strawberry Salad with Pecans

Prepare the base

Gently wash and thoroughly dry your spinach or baby kale leaves. Moisture is the enemy of a good salad so take time to ensure leaves are completely dry before placing them in a large serving bowl. This creates the perfect foundation for your salad.

Slice the strawberries

Select ripe yet firm strawberries then wash hull and slice them into even pieces about 1/4 inch thick. The uniform size ensures every bite has balanced flavors and creates a visually appealing presentation throughout the salad.

Make the dressing

In a small bowl whisk together the balsamic glaze olive oil honey and Dijon mustard until completely emulsified. Season with salt and freshly ground black pepper to taste. The dressing should have a silky texture and pour easily.

Assemble the salad

Layer your dried greens in a large bowl followed by the sliced strawberries. Crumble the feta or goat cheese evenly across the top then sprinkle with candied pecans. This layering approach ensures even distribution of ingredients.

Dress and serve

Just before serving drizzle the dressing over the salad and gently toss until everything is lightly coated. Be careful not to overdress as it can quickly make the greens soggy. Serve immediately for the best texture and flavor experience.

I discovered the magic of candied pecans in this salad during a dinner party experiment gone right. The slight caramelization adds a dimension that plain nuts simply cannot match. My daughter who typically avoids salads always picks out the strawberry and pecan pieces first then surprisingly finishes the entire serving.

Perfect Pairings

This versatile salad works beautifully alongside grilled chicken salmon or as a starter before a pasta main course. For a complete meal I love serving it with a simple roasted lemon herb chicken and crusty artisan bread. The bright flavors of the salad complement richer main courses by providing a refreshing counterpoint.

Make Ahead Tips

While this salad is best enjoyed fresh you can prepare components separately up to a day in advance. Wash and dry the spinach store in a sealed container with a paper towel to absorb moisture. Slice strawberries and store separately. Make the dressing and refrigerate in a jar. Simply assemble just before serving for the freshest result.

Creative Variations

Experiment with different fruits depending on the season. In summer replace some strawberries with blueberries or blackberries. Fall versions work wonderfully with sliced pears and walnuts instead of strawberries and pecans. Winter variations can include blood oranges and pomegranate seeds for a festive touch. The versatility of the base recipe makes it adaptable year round.

Storage Notes

This salad is best enjoyed immediately after assembly. If you must store leftovers keep the dressing separate and add it just before serving. Dressed salad will only keep for about 2 hours before the spinach begins to wilt. Undressed components can be stored separately in airtight containers for up to 2 days.

Recipe FAQs

→ Can I make this spinach strawberry salad ahead of time?

You can prepare the components ahead of time, but it's best to assemble just before serving. Wash and dry the spinach, slice the strawberries, and make the dressing in advance, but store separately. Combine everything and add the dressing when you're ready to serve to prevent the greens from wilting.

→ What protein can I add to make this a complete meal?

This salad pairs beautifully with grilled chicken, salmon, or chickpeas for a protein boost. Simply cook your protein separately and add it to the salad just before serving. For vegetarian options, try adding quinoa or hard-boiled eggs.

→ Can I substitute the feta cheese with something else?

Absolutely! Goat cheese makes an excellent substitute for feta as noted in the recipe. Other good alternatives include blue cheese for a stronger flavor, ricotta salata for a milder option, or even a dairy-free cheese alternative if you're looking for a vegan version.

→ How do I make candied pecans for this salad?

To make candied pecans, toast 1 cup pecans in a dry skillet over medium heat for 2-3 minutes. Add 2 tablespoons butter and 3 tablespoons brown sugar, stirring constantly until sugar melts and coats the nuts (about 3 minutes). Transfer to parchment paper to cool completely before using in your salad.

→ What other fruits work well in this salad?

This salad is versatile and works beautifully with other fruits. Try blueberries, raspberries, or blackberries in place of or alongside the strawberries. Sliced peaches, mandarin oranges, or diced apples also make excellent additions, especially when they're in season.

→ How long will leftover salad keep in the refrigerator?

Once dressed, this salad is best consumed immediately. If you have leftovers, they will keep in the refrigerator for about 1 day, though the spinach will soften and the strawberries may release more juice. For best results, store undressed components separately and assemble just what you'll eat each time.