Spinach Strawberry Pecan Salad

July humidity hung so thick last Tuesday that cooking anything beyond a salad felt like a personal offense, and that is exactly how this Spinach Strawberry Salad with Pecans earned its permanent spot in my summer rotation. The strawberries at the farmers market were practically glowing, and I grabbed two baskets before I even had a plan. Sometimes the best meals are the ones born from sheer laziness and really good produce.

I brought this to a rooftop potluck and watched three self proclaimed salad haters go back for seconds, which remains one of my proudest kitchen victories to date.

Ingredients

• Baby spinach (6 cups): Fresh and tender leaves form the base, and I always give them an extra spin in the salad spinner because soggy greens ruin everything.
• Strawberries (2 cups, hulled and sliced): Pick berries that smell like candy at the stem end, because that is your guarantee of real sweetness.
• Pecan halves (1/2 cup, toasted): Toasting transforms them from generic to irresistible in just a couple of minutes.
• Red onion (1/4 small, thinly sliced): A little bite goes a long way, so keep the slices thin and soak them in ice water if you want a milder edge.
• Goat cheese or feta (1/3 cup, optional): Creamy, salty crumbles pull every flavor together beautifully.
• Extra virgin olive oil (3 tablespoons): Use the good stuff here since the dressing is raw and every flavor shows.
• Balsamic vinegar (1 1/2 tablespoons): Aged vinegar adds depth that cheap varieties simply cannot match.
• Honey or maple syrup (1 tablespoon): This touches of sweetness balance the vinegar and mustard perfectly.
• Dijon mustard (1 teaspoon): Acts as the emulsifier so your dressing clings to each leaf instead of pooling at the bottom.
• Salt and black pepper (to taste): Season gradually and taste as you go, because oversalted dressing is hard to fix.

Instructions

Whisk the dressing together:

Combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl and whisk vigorously until the mixture turns creamy and no streaks of oil remain visible.

Build the salad base:

Pile the spinach into a large bowl and scatter the sliced strawberries, red onion, and toasted pecans over the top so every bite gets a little of everything.

Dress and toss gently:

Drizzle the vinaigrette over the greens and use your hands or tongs to lift and turn the leaves softly, coating them without bruising the delicate spinach.

Finish and serve:

Scatter crumbled goat cheese or feta across the top and bring it to the table immediately while the greens are still perky and bright.

Save

A neighbor once told me this salad convinced her to start hosting dinners again, and honestly I think it was the strawberries that did the persuading.

What to Serve Alongside

A chilled glass of rosé or sauvignon blanc turns this simple salad into a proper summer meal, and crusty bread on the side never hurts.

Making It Your Own

Swap pecans for candied walnuts or sliced almonds if that is what your pantry offers, and tuck in grilled chicken or shrimp when you want something heartier.

Storing and Prepping Ahead

The dressing keeps beautifully in a jar in the fridge for up to a week, and the dry ingredients can be prepped hours ahead without losing their sparkle.

• Store washed spinach with a paper towel in the bag to absorb extra moisture.
• Keep sliced strawberries separate until serving so they do not bleed into the greens.
• Always give the dressing a vigorous shake before using since it will settle in the fridge.

Save

This salad reminds me that the simplest food, made with care and ripe ingredients, is almost always the most memorable.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

You can prep the components in advance — wash and dry the spinach, slice the strawberries, and toast the pecans. Store each separately in the refrigerator. Whisk the dressing and keep it in a jar. Toss everything together just before serving to keep the spinach crisp and fresh.

→ What can I substitute for pecans?

Walnuts, sliced almonds, or candied pecans all work beautifully. Sunflower seeds or pumpkin seeds are great nut-free alternatives. Toast whichever you choose in a dry skillet for 2-3 minutes to bring out their flavor and crunch.

→ Is the goat cheese or feta necessary?

No, the cheese is entirely optional. The salad is delicious on its own with just the spinach, strawberries, pecans, and balsamic dressing. If you want creaminess without dairy, try adding sliced avocado instead.

→ What protein can I add to make it a full meal?

Grilled chicken breast, seared shrimp, or sliced steak pair wonderfully with the sweet and tangy flavors. For a vegetarian option, try roasted chickpeas, quinoa, or hard-boiled eggs to boost the protein content.

→ How should I store leftover dressed salad?

Once dressed, the spinach will wilt fairly quickly. It's best enjoyed immediately. If you anticipate leftovers, dress only what you plan to eat and store the remaining undressed components separately for up to two days in the refrigerator.

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries are strongly recommended since frozen ones release water and become mushy when thawed, which waters down the dressing. If fresh aren't available, try substituting with fresh raspberries or blueberries for a similar fruity element.