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This colorful spinach strawberry salad with pecans mixes sweet and savory notes perfectly, making a cool dish that's great as a small meal or fancy side. The mix of fresh spinach, plump strawberries, zesty cheese, and crunchy nuts creates a fantastic texture combo that'll keep you digging in for another bite.
I first brought this salad to a backyard gathering in spring and it was the hit of the party. Now it's become my go-to dish that my buddies always ask for when they stop by. The way the colors and textures work together makes it totally irresistible.
Ingredients
- Fresh spinach or baby kale makes a nutrition-packed base with mild taste that works great with the sweet berries
- Ripe strawberries bring natural sweetness and gorgeous red color while packing lots of vitamin C
- Feta or goat cheese adds a creamy tang that works magic against the sweetness
- Candied pecans give you that wonderful crunch and touch of sweetness
- Balsamic glaze forms a tasty base for the dressing with deep flavor notes
- Extra virgin olive oil provides good fats and smooth texture in the dressing
- Raw honey boosts the strawberries' sweetness and cuts through acidity
- Dijon mustard helps blend everything while adding a bit of complexity to your dressing
How To Make Spinach Strawberry Salad with Pecans
- Get your greens ready
- Wash and dry your spinach or baby kale completely. Water ruins good salads so take your time making sure those leaves are totally dry before you put them in a big bowl. This sets up a good foundation.
- Cut up your berries
- Pick strawberries that are ripe but still firm. Clean them, remove the tops, and cut into even slices about 1/4 inch thick. When they're all the same size, every mouthful tastes balanced and the salad looks way prettier.
- Whip up the dressing
- In a small bowl mix balsamic glaze olive oil honey and Dijon until it's smooth and combined. Add salt and fresh black pepper to your liking. Your dressing should look smooth and pour easily.
- Put it all together
- Start with your dry greens in a big bowl then add strawberry slices. Break up the feta or goat cheese over the top and scatter candied pecans around. Layering this way makes sure everything gets mixed evenly.
- Add dressing and eat
- Right before you're going to eat, pour the dressing over everything and gently mix until lightly covered. Don't add too much or you'll end up with soggy greens. Serve right away for the best taste and crunch.
I found out how amazing candied pecans are in this salad during a lucky cooking test. That slight sugar coating adds something that plain nuts just can't match. My kid who usually runs from anything green always picks out the strawberries and pecans first, then shockingly finishes the whole plate.
Perfect Pairings
This flexible salad goes great with grilled chicken, salmon, or before a pasta dinner. For a full meal, I like to serve it with simple lemon herb chicken and some crusty bread. The fresh flavors in the salad balance out heartier main dishes by adding a light, refreshing element.
Make Ahead Tips
Though this salad tastes best when fresh, you can get parts ready up to a day early. Clean and dry the spinach and keep it in a container with a paper towel to soak up any water. Cut strawberries and keep them in a different container. Mix the dressing and put it in a jar in the fridge. Just throw everything together right before eating for the freshest taste.
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Creative Variations
Try switching up fruits based on the time of year. During summer, toss in some blueberries or blackberries with the strawberries. In fall, try sliced pears and walnuts instead of strawberries and pecans. Winter versions can use blood oranges and pomegranate seeds for a holiday feel. The basic recipe works all year with just a few tweaks.
Storage Notes
This salad tastes best right after you make it. If you need to save some for later, keep the dressing apart and add it when you're ready to eat. Once dressed, the salad only stays good for about 2 hours before the spinach gets soggy. Undressed ingredients can stay in the fridge in sealed containers for up to 2 days.
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Frequently Asked Questions
- → Can I prepare the salad earlier?
It's easy to prep ahead. Wash and dry spinach, slice the strawberries, and make the dressing in advance. Keep everything separate and toss just before serving to keep it fresh and crisp.
- → What proteins go well with this salad?
Grilled chicken or salmon are great on this! Chickpeas work too if you'd like a plant-based option. You can also add quinoa or hard-boiled eggs for a vegetarian-friendly choice.
- → What can I use instead of feta?
Goat cheese is a great stand-in for feta. If you'd like a bolder flavor, try blue cheese. Milder choices like ricotta or dairy-free options for vegan diets also work well.
- → Can I make candied pecans myself?
Sure! Toast a cup of pecans in a dry pan for a few minutes, then mix in 2 tablespoons of butter and 3 tablespoons of brown sugar. Stir until the nuts are coated, then cool on parchment paper.
- → What other fruits could I try?
Swap out the strawberries or mix them with blueberries, raspberries, or blackberries. Fresh peaches, mandarin oranges, or crisp apples are also delicious choices.
- → How long will the salad keep?
If dressed, it's best eaten right away. Leftovers last about a day in the fridge, but the greens wilt and the fruit gets juicy. For the best storage, keep the parts separate and mix before eating.