Strawberry Spinach Salad
A refreshing and vibrant salad that perfectly balances sweet strawberries, earthy spinach, and a tangy balsamic glaze.
👥 4 servings⏱ Prep 15′🔥 Cook 30′⚡ 210 kcal per serving
Ingredients
- •6 cups fresh baby spinach, washed and dried
- •2 cups fresh strawberries, hulled and sliced
- •1/2 cup red onion, thinly sliced
- •1/2 cup pecans, toasted
- •1/3 cup extra virgin olive oil
- •3 tablespoons balsamic vinegar
- •1 tablespoon honey or maple syrup
- •1/2 teaspoon Dijon mustard
- •1/4 teaspoon kosher salt
- •1/8 teaspoon black pepper
Instructions
- 1
In a small bowl or mason jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- 2
In a large salad bowl, combine the baby spinach, sliced strawberries, and red onion.
- 3
Drizzle the dressing over the salad just before serving and toss gently to coat the leaves evenly.
- 4
Top with the toasted pecans and serve immediately.
💡 Chef tips
- To toast the pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, being careful not to burn them.
- If preparing ahead of time, keep the dressing separate and store the salad components in the refrigerator, adding the dressing and pecans only right before serving to keep the spinach crisp.
- For a savory twist, you can add thin slices of avocado or substitute the pecans with toasted sliced almonds.
✅ How it should turn out
The finished salad should look vibrant with bright red strawberries against deep green spinach, offering a perfect harmony of sweet, tangy, and nutty flavors with a satisfying crunch.