As the first rays of spring sunshine warm the earth and backyard gardens begin to bloom, there’s one dish that always takes center stage at our family table: Spinach Strawberry Salad with Pecans. This isn’t just a salad—it’s a symbol of the season, a celebration of nature’s renewal, and a nostalgic nod to family traditions.
Growing up, the arrival of strawberry season marked something special. My grandmother would usher us into the garden, where we’d pluck ripe, ruby-red strawberries right off the vine. I still remember the sweet scent of the berries mixing with the earthy aroma of damp soil and fresh-cut grass. Those moments would lead straight to her kitchen, where the magic happened. Fresh spinach from the market, tangy crumbles of feta or creamy goat cheese, and toasted pecans—sometimes candied for a touch of indulgence—were brought together in a big wooden bowl. Her homemade balsamic dressing, whisked by hand, finished it off with a glossy, flavorful embrace.
This salad is as much about memory and joy as it is about flavor. It reflects the harmony between simple ingredients and thoughtful preparation, the way a handful of fresh produce can come alive with the right balance of textures and tastes. It’s perfect for Sunday brunches, picnics in the park, or as a bright side dish at any spring or summer gathering.
Let this spinach strawberry salad with pecans become your new seasonal tradition—light, crisp, colorful, and completely unforgettable.
Why You’ll Love This Recipe
- A burst of freshness in every bite – From sweet strawberries to earthy spinach, this dish is a showcase of spring and early summer.
- Elegant yet effortless – Looks fancy, tastes incredible, and is ready in just 20 minutes.
- Versatile and adaptable – Great as a side or add grilled chicken, salmon, or quinoa for a hearty main.
- Perfect balance of flavors – Sweet, tangy, salty, and nutty all work together to delight your palate.
Spinach Strawberry Salad with Pecans
Description
As the first rays of spring sunshine warm the earth and backyard gardens begin to bloom, there’s one dish that always takes center stage at our family table: Spinach Strawberry Salad with Pecans. This isn’t just a salad—it’s a symbol of the season, a celebration of nature’s renewal, and a nostalgic nod to family traditions.
Growing up, the arrival of strawberry season marked something special. My grandmother would usher us into the garden, where we’d pluck ripe, ruby-red strawberries right off the vine. I still remember the sweet scent of the berries mixing with the earthy aroma of damp soil and fresh-cut grass. Those moments would lead straight to her kitchen, where the magic happened. Fresh spinach from the market, tangy crumbles of feta or creamy goat cheese, and toasted pecans—sometimes candied for a touch of indulgence—were brought together in a big wooden bowl. Her homemade balsamic dressing, whisked by hand, finished it off with a glossy, flavorful embrace.
This salad is as much about memory and joy as it is about flavor. It reflects the harmony between simple ingredients and thoughtful preparation, the way a handful of fresh produce can come alive with the right balance of textures and tastes. It’s perfect for Sunday brunches, picnics in the park, or as a bright side dish at any spring or summer gathering.
Let this spinach strawberry salad with pecans become your new seasonal tradition—light, crisp, colorful, and completely unforgettable.
Ingredients
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5 oz baby spinach (about 5 packed cups)
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1 lb fresh strawberries, hulled and sliced
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½ cup crumbled feta or goat cheese
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¼ cup pecans (toasted or candied)
For the Dressing:
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¼ cup balsamic vinegar (or balsamic glaze for extra sweetness)
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¼ cup extra-virgin olive oil
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1 tablespoon honey (or maple syrup)
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1 teaspoon Dijon mustard
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Salt and black pepper, to taste
Instructions
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Start with the nuts: Toasting the pecans brings out their rich, buttery flavor. Simply heat a dry skillet over medium heat and stir the pecans for 2–3 minutes until they’re golden and fragrant. If you prefer candied pecans, add a tablespoon of brown sugar to the skillet while toasting and stir until melted and sticky. Transfer them to a plate lined with parchment paper and let cool.
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Whisk the dressing: In a small bowl or mason jar, combine balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Shake or whisk until the dressing emulsifies into a silky, dark mixture. The balance of tart and sweet here is key to making the salad sing.
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Layer the base: In a large mixing bowl, spread out your fresh spinach leaves. You want them dry and crisp—using a salad spinner after rinsing is highly recommended.
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Add your toppings: Gently scatter the sliced strawberries over the greens, followed by crumbled cheese. The strawberries provide juiciness and sweetness; the cheese offers creaminess and depth.
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Dress and toss: Drizzle your dressing lightly over the top. Toss the salad gently using salad tongs or your hands until everything is just coated—avoid overmixing to keep the ingredients looking beautiful.
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Finish with crunch: Sprinkle the pecans on top just before serving so they stay crunchy. A few extra crumbles of cheese make a lovely garnish.
Notes
This salad makes an elegant addition to Easter brunch, summer barbecues, or Mother’s Day lunch. For extra protein, top it with grilled chicken or roasted chickpeas.
INGREDIENTS YOU’LL NEED
- 5 oz baby spinach (about 5 packed cups)
- 1 lb fresh strawberries, hulled and sliced
- ½ cup crumbled feta or goat cheese
- ¼ cup pecans (toasted or candied)
For the Dressing:
- ¼ cup balsamic vinegar (or balsamic glaze for extra sweetness)
- ¼ cup extra-virgin olive oil
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
HOW TO MAKE SPINACH STRAWBERRY SALAD WITH PECANS
STEP-BY-STEP INSTRUCTIONS
- Start with the nuts: Toasting the pecans brings out their rich, buttery flavor. Simply heat a dry skillet over medium heat and stir the pecans for 2–3 minutes until they’re golden and fragrant. If you prefer candied pecans, add a tablespoon of brown sugar to the skillet while toasting and stir until melted and sticky. Transfer them to a plate lined with parchment paper and let cool.
- Whisk the dressing: In a small bowl or mason jar, combine balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Shake or whisk until the dressing emulsifies into a silky, dark mixture. The balance of tart and sweet here is key to making the salad sing.
- Layer the base: In a large mixing bowl, spread out your fresh spinach leaves. You want them dry and crisp—using a salad spinner after rinsing is highly recommended.
- Add your toppings: Gently scatter the sliced strawberries over the greens, followed by crumbled cheese. The strawberries provide juiciness and sweetness; the cheese offers creaminess and depth.
- Dress and toss: Drizzle your dressing lightly over the top. Toss the salad gently using salad tongs or your hands until everything is just coated—avoid overmixing to keep the ingredients looking beautiful.
- Finish with crunch: Sprinkle the pecans on top just before serving so they stay crunchy. A few extra crumbles of cheese make a lovely garnish.
HELPFUL TIPS
- Make-ahead friendly: Wash and prep your ingredients ahead of time but store them separately. Assemble and dress right before serving to keep it fresh.
- Choose the right cheese: Feta brings a salty tang; goat cheese adds a luscious creaminess. Try both and see which suits your style.
- Alternative greens: Arugula or baby kale can replace spinach for a spicier or heartier base.
- Customize the add-ins: Sliced avocado, red onions, or even blueberries can make delicious additions or substitutions.
DETAILS
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Tossed / No-cook
- Cuisine: American
- Diet: Vegetarian
NOTES
This salad makes an elegant addition to Easter brunch, summer barbecues, or Mother’s Day lunch. For extra protein, top it with grilled chicken or roasted chickpeas.
NUTRITIONAL INFORMATION (per serving, approximate)
- Calories: 300 kcal
- Fat: 23 g
- Carbohydrates: 20 g
- Protein: 5 g
- Fiber: 4 g
- Sugars: 13 g
FREQUENTLY ASKED QUESTIONS
How do you make a spinach salad with pecans?
To make a spinach salad with pecans, toss fresh baby spinach with sliced strawberries and toasted pecans. Add crumbled feta or goat cheese if desired. Drizzle with a dressing made from olive oil, apple cider vinegar, Dijon mustard, honey, and poppy seeds for a sweet and tangy finish.
What is spinach salad with strawberries?
Spinach salad with strawberries is a fresh, colorful dish featuring tender baby spinach, sweet sliced strawberries, and often nuts like pecans or almonds. It’s commonly paired with a tangy vinaigrette and sometimes includes feta cheese for a creamy touch. It’s perfect for spring and summer meals.
How long does it take to make strawberry spinach salad?
Strawberry spinach salad takes about 15 minutes to prepare. Simply wash and dry the spinach and strawberries, slice the berries, toast the pecans, and whisk together a quick vinaigrette. Toss everything together just before serving for the best flavor and texture.
How do you make strawberry spinach salad topped with poppy seeds?
To make strawberry spinach salad with poppy seeds, combine baby spinach, sliced strawberries, and toasted pecans. Whisk olive oil, apple cider vinegar, Dijon mustard, a touch of sugar, and poppy seeds into a dressing. Drizzle over the salad and toss gently before serving.
STORAGE INSTRUCTIONS
Keep salad components in separate containers in the fridge. Spinach and strawberries last up to 2 days. The dressing keeps for 5–7 days in a sealed jar. Toasted pecans can be stored at room temperature in an airtight jar for up to a week.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- A Bright and Beautiful Strawberry Salad to Savor All Summer Long
- Watermelon Berry Salad with Lime Mint Dressing
- A Taste of Summer: Spinach Strawberry Salad with Pecans
- A Story of Summer on a Plate
Conclusion
This Spinach Strawberry Salad with Pecans is a delightful way to bring freshness and joy to your table. It’s not just a salad—it’s a love letter to spring, to the gatherings that matter, and to the simplicity of honest ingredients coming together. Whether you’re hosting a brunch, enjoying a light lunch, or making a quick weeknight side, this salad is bound to become a seasonal favorite.
