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Fresh Strawberry Spinach Salad with Candied Pecans

fresh strawberry spinach salad - featured image

A quick and easy summer salad featuring fresh baby spinach, juicy strawberries, tangy feta, and crunchy homemade candied pecans, tossed in a simple balsamic dressing.

Ingredients

Scale
  • 5 cups baby spinach, washed and dried
  • 2 cups fresh strawberries, hulled and sliced
  • 1/2 cup crumbled feta cheese (optional)
  • 1/2 cup red onion, thinly sliced
  • 1 cup pecan halves
  • 1/4 cup granulated sugar (or brown sugar)
  • 1 tablespoon unsalted butter
  • Pinch of salt
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Heat a medium skillet over medium heat. Add pecans, sugar, butter, and a pinch of salt. Stir constantly for 5–7 minutes until sugar melts and coats pecans with a glossy caramel. Spread pecans on parchment paper to cool and harden.
  2. While pecans cool, rinse and dry baby spinach thoroughly. Hull and slice strawberries, thinly slice red onion, and crumble feta if using.
  3. In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Adjust sweetness or acidity to taste.
  4. In a large mixing bowl, combine spinach, strawberries, red onion, and feta. Drizzle with dressing and toss gently to coat evenly without bruising berries or leaves.
  5. Toss in cooled candied pecans last to keep their crunch. Give the salad one final gentle toss.
  6. Serve immediately for best freshness and flavor.

Notes

Pat strawberries dry if extra juicy to prevent sogginess. Store candied pecans in an airtight container to keep crunch. Add pecans just before serving. Use gentle tossing to avoid bruising berries and leaves. Dressing can be shaken in a jar for convenience.

Nutrition

Keywords: strawberry spinach salad, candied pecans, summer salad, fresh salad, healthy salad, easy salad recipe, balsamic dressing