Strawberry Spinach Salad
A refreshing and vibrant salad that perfectly balances sweet strawberries, crisp spinach, and a tangy balsamic vinaigrette.
👥 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 teaspoon Dijon mustard
- •1/4 teaspoon kosher salt
- •1/8 teaspoon black pepper
Instructions
- 1
In a small jar or bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- 2
Place the baby spinach in a large serving bowl.
- 3
Top the spinach with the sliced strawberries, red onion, and toasted pecans.
- 4
Drizzle the dressing over the salad just before serving.
- 5
Toss gently to coat the leaves evenly and serve immediately.
💡 Chef tips
- To toast the pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, watching closely to prevent burning.
- If you are making this ahead of time, keep the dressing separate and store the salad ingredients in the refrigerator; toss only right before serving to keep the spinach crisp.
- Add a sprinkle of poppy seeds to the dressing for an extra crunch and professional presentation.
✅ How it should turn out
The finished salad should look vibrant with bright red berries against deep green leaves, smelling fresh and slightly sweet, with a perfect balance of earthy spinach and tangy-sweet vinaigrette.