Spinach Strawberry Salad
A bright, refreshing salad featuring baby spinach, strawberries, pecans, and feta, drizzled with a tangy balsamic dressing. Perfect for meal prep and packed with nutrients.
Ingredients
Salad Base
- 5 cups Fresh Baby Spinach The crisp base that gives the salad volume.
- 2 cups Strawberries Hull and quarter them.
- 1 cup Pecans Chop roughly for added texture.
- 1 cup Feta Cheese Crumbled for easy mixing.
Dressing
- 1/4 cup Balsamic Vinegar Bright acidity that balances the flavors.
- 1/4 cup Extra-Virgin Olive Oil Adds richness and helps the dressing cling.
- 1 tablespoon Honey Natural sweetener that brings flavors together.
- 1 teaspoon Dijon Mustard Adds depth and a touch of spice.
- 1 teaspoon Kosher Salt Enhances all the flavors.
- 1/2 teaspoon Ground Black Pepper Enhances all the flavors.
Instructions
Preparation
- Gather all your ingredients and place them on a clean countertop.
- Rinse the baby spinach under cold water and dry thoroughly.
- Hull and quarter the strawberries, placing them in a large mixing bowl.
- Thinly slice the red onion and set aside.
- Chop the pecans roughly for added texture.
Assemble
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
- In the large mixing bowl with the strawberries, gently toss in the spinach, sliced red onion, crumbled feta, and chopped pecans.
- Drizzle the dressing over the salad mixture, and toss gently to ensure everything is coated nicely.
Serve
- Transfer the salad to a large serving bowl or individual plates.
- Garnish with additional feta or pecans if desired for an elegant finish.
- Enjoy your beautiful Spinach Strawberry Salad immediately or store for later!
Notes
Choose ripe strawberries for the sweetest flavor. Toast your pecans in a dry skillet for a few minutes to enhance their nutty taste. Make your dressing ahead of time and refrigerate—it keeps well for a week! Don't over-toss the salad to keep the spinach leaves crisp.