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.