Bright, crunchy, and slightly sweet, this Spinach Strawberry Pecan Salad is a quick weeknight favorite that feels fancy enough for company. Tossed with tangy balsamic and topped with candied pecans, it’s a perfect spring or summer side; you can also compare it to a classic spinach-strawberry salad recipe for more ideas.
Why You’ll Love This Spinach Strawberry Pecan Salad
- Bright, balanced flavors from sweet strawberries, tangy balsamic, and salty feta.
- Ready in about 10–15 minutes for fast weeknight meals.
- Holds up well for quick meal prep when kept dressings separate.
- Family-friendly and impressive for guests without extra effort.
- Great as a light main or a colorful side to any protein—see a similar combo with broccoli and berries here.
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Ingredients Needed
- Greens
- 10 oz fresh baby spinach
- Fruit
- 2 cups strawberries (cut into medium size peices )
- Cheese
- ¾ cup feta (Crumbled )
- Nuts & Toppings
- ¾ cup candied pecans
- Dressing
- ¼ cup balsamic vinegar
- 3 tbsp olive oil (thinly sliced )
- 2 tbsp honey
- Aromatics
- ½ small red onion (Thinly sliced )
Step-by-Step Instructions
- In a small bowl or jar add balsamic vinegar, honey, and olive oil. Mix together well.
- Wash and dry the baby spinach and slice strawberries to medium pieces. Thinly slice the red onion.
- Add spinach, chopped strawberries, feta cheese, red onion slices, and candied pecans to a large bowl. Mix ingredients together.
- Pour the dressing over the top of the salad right before serving. Mix the salad until everything is evenly coated with the dressing.
- Serve and ENJOY!
Serving Suggestions Spinach Strawberry Pecan Salad
- Serve alongside grilled chicken or salmon for a complete meal.
- Add warm quinoa or farro for a heartier grain bowl.
- Top with sliced avocado or a drizzle of extra balsamic glaze for richness.
- Pair with a crisp white wine or iced lemon water for a refreshing combo; try a cucumber-strawberry salad alongside for a light summer spread that complements this one.
Tips for Success Spinach Strawberry Pecan Salad
- Dress just before serving to keep spinach crisp and prevent sogginess.
- Pat spinach and strawberries dry after washing to help dressing stick.
- Toast pecans briefly if you prefer extra crunch, but avoid burning the candied coating.
- Slice strawberries uniformly so every bite has balanced sweetness.
- Store leftover dressing separately in the fridge for up to 5 days.
Variations
Here are a few easy ways to change it up:
- Add grilled chicken or sliced steak to make it a protein-packed entrée.
- Swap feta for goat cheese or blue cheese for a different tang.
- Make it dairy-free by omitting cheese and adding toasted seeds like pumpkin or sunflower.
Follow us on Pinterest for more cozy ideas.
Spinach Strawberry Pecan Salad
A bright and crunchy salad featuring fresh spinach, strawberries, feta cheese, and candied pecans, tossed with a tangy balsamic dressing. Perfect for spring and summer meals.
Ingredients
Greens
- 10 oz fresh baby spinach Washed and dried
Fruit
- 2 cups strawberries (cut into medium size pieces) Sliced uniformly for balanced sweetness
Cheese
- ¾ cup feta (crumbled) Can be substituted with goat cheese or blue cheese
Nuts & Toppings
- ¾ cup candied pecans Toast briefly for extra crunch if desired
Dressing
- ¼ cup balsamic vinegar
- 3 tbsp olive oil Thinly sliced
- 2 tbsp honey
Aromatics
- ½ small red onion (thinly sliced)
Instructions
Preparation
- In a small bowl or jar, add balsamic vinegar, honey, and olive oil. Mix together well.
- Wash and dry the baby spinach and slice strawberries into medium pieces. Thinly slice the red onion.
Assembly
- Add spinach, chopped strawberries, feta cheese, red onion slices, and candied pecans to a large bowl. Mix the ingredients together.
- Pour the dressing over the top of the salad right before serving. Mix the salad until everything is evenly coated.
Serving
- Serve and ENJOY!
Notes
Dress just before serving to maintain the crispness of the spinach. Pat spinach and strawberries dry after washing to help the dressing stick. Store leftover dressing separately in the fridge for up to 5 days.