Spinach Strawberry Pecan Salad (Printable version)
Fresh spinach tossed with juicy strawberries, crunchy pecans, and tangy balsamic vinaigrette for a light summer meal.
# What you need:
→ Salad
01 - 6 cups fresh baby spinach leaves, washed and dried
02 - 2 cups strawberries, hulled and sliced
03 - 1/2 cup pecan halves, toasted
04 - 1/4 small red onion, thinly sliced
05 - 1/3 cup crumbled goat cheese or feta (optional)
→ Balsamic Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 1 1/2 tablespoons balsamic vinegar
08 - 1 tablespoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste
# How To:
01 - In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and freshly ground black pepper until the dressing is fully emulsified and smooth.
02 - Place pecan halves in a dry skillet over medium heat and toast for 2 to 3 minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat and set aside to cool.
03 - In a large salad bowl, layer the washed baby spinach leaves, sliced strawberries, thinly sliced red onion, and cooled toasted pecans.
04 - Drizzle the prepared balsamic vinaigrette over the salad and toss gently with your hands or salad tongs until all ingredients are evenly coated.
05 - Scatter crumbled goat cheese or feta over the top if desired. Serve immediately while the greens are fresh and crisp.
# Expert Advice:
01 -
- The sweet and tangy contrast between ripe strawberries and balsamic vinaigrette will make you rethink every salad you have ever settled for.
- Zero cooking means you stay cool and still eat something that looks like it came from a magazine spread.
02 -
- Toasting pecans in a dry skillet takes only two to three minutes but burns in seconds if you walk away, so stand there and shake the pan constantly.
- Tossing the dressing too far ahead of serving turns vibrant spinach into a wilted mess, so always dress right before eating.
03 -
- Layer the heaviest ingredients at the bottom of your serving bowl and the greens on top for the most beautiful presentation when you toss at the table.
- A tiny pinch of flaky sea salt over the finished salad right before serving makes every individual flavor pop in a way that regular salt cannot.