Spinach Strawberry Salad with Pecans (Print)

Fresh spinach tossed with strawberries, feta, candied pecans and homemade balsamic vinaigrette for a bright, flavorful summer dish.

# Ingredients:

01 - 140g (5 oz) fresh spinach or baby kale, washed

02 - 450g (1 lb) strawberries, washed, hulled and sliced

03 - 125g (1/2 cup) crumbled feta or goat cheese

04 - 60g (1/4 cup) candied pecans

05 - 60ml (1/4 cup) balsamic glaze or balsamic vinegar

06 - 60ml (1/4 cup) extra virgin olive oil

07 - 15ml (1 tablespoon) raw honey

08 - 5ml (1 teaspoon) Dijon mustard

09 - Salt and freshly ground black pepper to taste

01 - In a large bowl, combine the fresh spinach or baby kale, sliced strawberries, and crumbled cheese.

02 - In a separate bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well emulsified.

03 - Pour the dressing over the salad and toss gently until evenly coated.

04 - Sprinkle the candied pecans over the dressed salad for added flavor and crunch. Serve immediately.

01 - Enjoy the salad immediately after preparation for optimal freshness

02 - Add the dressing just before serving to prevent wilting

03 - For variation, consider adding diced avocado, sliced red onions, or using a different dressing

04 - For a protein boost, incorporate grilled chicken, chickpeas, or grilled salmon

05 - Feel free to substitute pecans with walnuts, almonds, or pistachios