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If you love fresh, vibrant flavors combined in a salad that feels like a celebration in every bite, you are going to adore this Strawberry Spinach Salad with Pecans, Feta, and Balsamic Vinaigrette Recipe. It’s a delightful blend of sweet, tangy, crunchy, and creamy elements that come together effortlessly to brighten any meal or even stand alone as a satisfying lunch. The juicy strawberries, toasted pecans, and tangy feta cheese are perfectly balanced by a luscious balsamic vinaigrette that ties all the flavors together beautifully. This is not just a salad; it’s a guaranteed crowd-pleaser that makes eating greens exciting and deeply satisfying.
Ingredients You’ll Need
Gathering the ingredients for this salad is a breeze, but each one plays an important role in creating the perfect harmony of flavors and textures. Fresh baby spinach acts as a tender green canvas, while pecans add irresistible crunch and nuttiness. Sweet strawberries provide bright bursts of juicy fruitiness, balanced by creamy feta cheese and the zing of red onion. The balsamic vinaigrette, enriched with honey and poppy seeds, gives the salad its signature tangy sweetness that makes every forkful memorable.
- 10 ounces fresh baby spinach: The essential crisp and nutrient-rich foundation of the salad.
- 1 cup pecans: Toasted for a warm, crunchy texture that complements the sweetness of the strawberries.
- ¾ cup crumbled feta: Adds creamy, salty contrast that elevates every bite.
- ¼ cup red onion (thinly sliced): Provides a mild pungency softened by soaking in cold water, making the flavor gentle and pleasant.
- 1 pound strawberries (hulled and quartered): The star of the salad, bursting with sweet, juicy flavor.
- ¼ cup balsamic vinegar: Gives the dressing its tangy depth.
- 1 ½ tablespoons poppy seeds: Adds subtle crunch and visual appeal to the vinaigrette.
- ½ teaspoon Dijon mustard: Brings a mild sharpness that balances the sweetness of the honey.
- 3 tablespoons extra virgin olive oil: Provides richness and smooth texture to the dressing.
- 1 ½ tablespoons honey: Sweetens the vinaigrette naturally for a well-rounded flavor.
- ½ teaspoon salt: Enhances all the ingredients’ natural flavors.
- ¼ teaspoon ground black pepper: Adds just a touch of heat to lift the dish.
How to Make Strawberry Spinach Salad with Pecans, Feta, and Balsamic Vinaigrette Recipe
Step 1: Prepare the Spinach
If your baby spinach isn’t prewashed, give it a gentle rinse under cold water, then dry it carefully using paper towels or a salad spinner. This ensures your greens will be crisp and free of any excess moisture, which helps the dressing cling just right without watering down the salad.
Step 2: Toast the Pecans
Preheat your oven to 350 degrees Fahrenheit. Spread the raw pecans in a single layer on an ungreased baking sheet. Toast them for 6 to 8 minutes or until they become fragrant and slightly golden, but be sure to watch closely—they can burn quickly! Once toasted, let them cool before chopping coarsely. Toasting enhances their natural flavor and adds a lovely crunch to the salad.
Step 3: Soften the Onions
While the pecans cool, place your thinly sliced red onions into a small bowl of cold water. Soaking the onions removes their harsh bite while preserving their mild sweetness and delightful texture, making them a perfect companion to the other salad ingredients.
Step 4: Assemble the Balsamic Vinaigrette
In a small bowl, whisk together the balsamic vinegar, poppy seeds, Dijon mustard, honey, salt, and black pepper. Slowly drizzle in the extra virgin olive oil as you whisk to emulsify the dressing. The result is a shiny, tangy, and slightly sweet vinaigrette that glistens on the spinach leaves and enhances the entire salad’s flavor profile.
Step 5: Build the Salad
Drain the soaked onions well and pat dry with a paper towel. In a large salad bowl, combine the fresh baby spinach, quartered strawberries, softened red onions, crumbled feta, and chopped toasted pecans. Pour the balsamic vinaigrette over the salad and toss gently but thoroughly, ensuring every leaf and slice gets coated with the delicious dressing.
Step 6: Serve and Enjoy
Give your salad a final taste and adjust seasoning with a pinch more salt or pepper if needed. Serve immediately to enjoy the crispness of the spinach and the freshness of the strawberries alongside the crunchy pecans and creamy feta. This salad brings a colorful and festive touch to any table.
How to Serve Strawberry Spinach Salad with Pecans, Feta, and Balsamic Vinaigrette Recipe
Garnishes
To add a little extra flair and bursts of flavor, try garnishing your strawberry spinach salad with freshly cracked black pepper, extra crumbled feta on top, or a few additional pecan halves for an inviting presentation. You can also sprinkle some thinly sliced fresh basil or mint leaves to add an herbal brightness that contrasts beautifully with the sweetness of the berries.
Side Dishes
This salad pairs wonderfully with light proteins such as grilled chicken, roasted turkey, or even baked salmon. Its fresh flavor profile complements simple sides like crusty bread or herbed quinoa, making it a versatile choice whether you want a light lunch or a vibrant starter for dinner.
Creative Ways to Present
Make this salad stand out at your next gathering by serving it in individual mason jars layered for a portable picnic option or plated with a drizzle of balsamic reduction around the edges for a fancy touch. You can also add edible flowers for a sophisticated look perfect for springtime celebrations.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad without dressing in an airtight container in the refrigerator for up to 2 days. Keep the balsamic vinaigrette separate and dress the salad just before serving to maintain the spinach’s crispness and prevent sogginess.
Freezing
This Strawberry Spinach Salad with Pecans, Feta, and Balsamic Vinaigrette Recipe is not ideal for freezing due to the fresh ingredients and delicate textures. The spinach, strawberries, and dressing don’t hold up well after thawing, so it’s best enjoyed fresh.
Reheating
Since this salad is designed to be served fresh and chilled, reheating is not recommended. The combination relies on the contrast of cool greens, sweet strawberries, and crunchy pecans, which would be lost if heated.
FAQs
Can I substitute another type of nut for the pecans?
Absolutely! Walnuts, almonds, or even pistachios can be delicious alternatives. Just toast them lightly to bring out their flavor and maintain that wonderful crunch.
What if I don’t have fresh strawberries available?
You can swap in fresh raspberries or blueberries for a different berry twist that still works well in this salad. Avoid frozen berries as they can make the salad watery.
Is there a vegan version of this salad?
Yes! To make it vegan, simply omit the feta or replace it with a plant-based cheese alternative. The rest of the ingredients and dressing are naturally vegan-friendly.
How long does the dressing keep?
The balsamic vinaigrette can be stored in a sealed container in the fridge for up to a week. Give it a good shake or stir before using as the ingredients may separate.
Can this salad be made in advance for a party?
You can prepare all the ingredients and the dressing ahead of time but toss them together just before serving to keep everything fresh and crisp. Pre-soaking the onions and toasting the pecans the day before can save you time.
Final Thoughts
Trying out this Strawberry Spinach Salad with Pecans, Feta, and Balsamic Vinaigrette Recipe will quickly make it one of your favorite go-to salads for any occasion. It’s a shining example of how simple, fresh ingredients can come together to create something truly special. Whether you’re looking to impress guests or enjoy a wholesome meal yourself, this salad’s perfect balance of flavors and textures will keep you coming back for more. Give it a whirl and watch it brighten your table and your day!
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Strawberry Spinach Salad with Pecans, Feta, and Balsamic Vinaigrette Recipe
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 6 side salads
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Strawberry Spinach Salad featuring fresh baby spinach, sweet strawberries, crunchy toasted pecans, tangy feta cheese, and thinly sliced red onions. Tossed in a homemade poppy seed balsamic dressing with hints of honey and Dijon mustard, this salad makes a perfect side dish for any meal or a light, healthy lunch.
Ingredients
Salad
- 10 ounces fresh baby spinach
- 1 cup pecans
- ¾ cup crumbled feta cheese
- ¼ cup red onion, thinly sliced
- 1 pound strawberries, hulled and quartered
Dressing
- ¼ cup balsamic vinegar
- 1 ½ tablespoons poppy seeds
- ½ teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare Spinach: If your spinach hasn’t been prewashed, wash it thoroughly and dry it on paper towels to remove any excess moisture.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to toast the pecans for enhanced flavor and crunch.
- Toast Pecans: Spread the raw pecans in a single layer on an ungreased baking sheet and bake for 6-8 minutes, or until aromatic but not burnt. Watch carefully to avoid burning.
- Cool and Chop Pecans: Remove the toasted pecans from the oven and let them cool completely. Once cooled, coarsely chop them and set aside.
- Soak Onions: Place the thinly sliced red onions into a small bowl of cold water to mellow their sharpness while maintaining flavor. Let them soak during the remaining preparation steps.
- Prepare Dressing: In a small bowl, whisk together balsamic vinegar, poppy seeds, Dijon mustard, extra virgin olive oil, honey, salt, and ground black pepper until well combined and emulsified.
- Assemble Salad: In a large salad bowl, combine the baby spinach, quartered strawberries, crumbled feta cheese, chopped toasted pecans, and drained red onions.
- Toss Salad: Drizzle the prepared poppy seed balsamic dressing over the salad and gently toss to evenly coat all ingredients.
- Serve: Serve immediately as a fresh side salad for up to 6 servings.
Notes
- Ensure pecans are watched carefully during toasting to prevent burning.
- Soaking red onions in cold water helps to reduce sharpness without losing flavor.
- This salad is best served fresh but can be refrigerated for a few hours with dressing separate.
- Substitute goat cheese for feta for a creamier texture.
- For added protein, grilled chicken can be served alongside this salad.
