Strawberry Spinach Pecan Salad
A fresh, vibrant Spinach Strawberry Salad featuring tender baby spinach, sweet strawberries, toasted pecans, and tangy feta cheese, all tossed in a homemade balsamic poppy seed dressing. This easy, nutritious salad balances flavors and textures and makes a perfect light lunch or side dish.
Equipment
- 1 baking sheet (for toasting pecans)
- 1 sharp chef’s knife (for slicing and chopping)
- 1 large salad bowl (for assembling and tossing)
- 1 whisk or 1 mason jar with lid (for mixing dressing)
- Measuring cups and spoons (for precise ingredient amounts)
Ingredients
For the Salad:
- ¾ cup raw pecans
- ½ small red onion thinly sliced
- 10 ounces fresh baby spinach leaves or a 50/50 mix of spinach and arugula
- 1 quart fresh strawberries hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese preferably block-style for better texture
For the Dressing:
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecans evenly on an ungreased baking sheet in a single layer. Place in the oven and toast for about 8 to 10 minutes, until you notice a fragrant aroma and the nuts turn lightly golden inside when broken. Keep a close eye during the last few minutes to prevent burning. Once toasted, transfer the pecans to a cutting board and roughly chop them into bite-sized pieces.
- Soften the Red Onion: Place the thinly sliced red onion in a small bowl and cover with cold water. Let it soak while you prepare the rest of the salad. This soaking process mellows the sharpness of the onion without losing its flavor, resulting in a milder, more pleasant bite.
- Prepare the Dressing: In a small bowl or a liquid measuring cup, whisk together balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper until the mixture is smooth and well combined. Alternatively, place all dressing ingredients in a mason jar with a secure lid and shake vigorously to emulsify.
- Assemble the Salad Base: Place the baby spinach (or spinach-arugula blend) into a large serving bowl. Add the quartered strawberries on top.
- Drain Onions and Toss Salad: Drain the soaked red onion slices and add them to the bowl. Pour roughly half of the prepared dressing over the salad, then gently toss everything together to coat the leaves lightly but evenly. Add more dressing as needed to suit your taste — you want the salad leaves moistened but not drenched.
- Add Final Ingredients and Serve: Sprinkle the crumbled feta cheese and chopped toasted pecans on top. Toss gently once more to combine without breaking up the cheese. Serve the salad immediately, offering any leftover dressing on the side for those who want a little extra.
Notes
- Timing is Key: Dress the salad just before serving to prevent the spinach and strawberries from becoming soggy. If preparing ahead, store the salad ingredients separately and toss with dressing right before eating.
- Storage Tips: Keep leftover undressed salad in an airtight container in the refrigerator for up to 4 days. The dressing can be refrigerated separately in a sealed jar for up to 5 days; just shake well before using again.
- Ingredient Tips: Use block-style feta for the best texture, as pre-crumbled versions often lack creaminess. Toasting pecans enhances their flavor and crunch, which elevates the salad experience.
- Customization: Feel free to swap pecans for walnuts or almonds, or add other berries like blueberries for variety. Arugula adds a peppery note if mixed with spinach.
- Nutrition Insight: This salad provides a satisfying balance of fiber, plant-based protein, and healthy fats, making it an excellent light meal or side dish.
