I make Spinach Strawberry Salad with Pecans all the time in spring and summer. I love how the sweet fruit and the salty cheese work together, and the salad takes just minutes to pull together. If you want a warm spinach idea that has the same home feel, I also like my baked feta eggs with tomatoes and spinach for a cozy meal.
My dad James always asked for seconds when I made this. Mom Eva taught me to toast nuts, and my sister Jennifer brings the best homemade bread when we share it.
What You’ll Need
- fresh spinach leaves
- strawberries
- pecans
- feta cheese (or goat cheese)
- balsamic vinegar
- olive oil
- honey
- salt
- pepper
My Trusted Kitchen Tools
I keep this salad simple, so I do not need many tools. I use a large bowl to toss the greens and a small bowl to whisk the dressing. A small pan for toasting pecans makes a big difference because warm nuts release more aroma and taste. I also like a sharp knife for neat strawberry slices and a small whisk or fork to mix the dressing.
I also reach for similar tools when I make bigger spinach dishes for company. For a hearty night in that still shows off spinach, try my Greek white pizza with spinach and roasted garlic. The same pan and cutting board work well for both recipes.
Bringing It All Together
- Place the fresh spinach leaves and sliced strawberries in a large bowl.
- Toast the pecans in a small pan until they smell nutty.
- Add the toasted pecans to the bowl.
- Crumble the feta cheese over the salad.
- Whisk balsamic vinegar, olive oil, honey, salt, and pepper in a separate bowl.
- Drizzle the dressing over the salad.
- Toss the salad gently to coat the leaves and fruit.
- Serve the salad right away for best texture and taste.
Making It Your Own (Swaps & Ideas)
I like to give this salad a little twist now and then. Swap the pecans for toasted almonds if you like a firmer crunch. Use goat cheese for a milder, creamier bite. If you do not have balsamic, a splash of apple cider vinegar and a little extra honey will still taste bright and sweet. For a grain boost, add cooked quinoa and you have a fuller dish that works well as a main for lunch. If you want a similar grain salad with a sweet and tangy dressing, take a look at my honey mustard quinoa apple salad with crispy shallots for more swap ideas and a texture play.
Try changing the fruit with the season. In early summer I use strawberries. In fall, sliced pears or diced apples work well with the same dressing and the nuts.
How We Love to Serve It
I like to serve this salad at family lunches and as part of a light dinner. We often put the bowl in the center of the table so everyone can help themselves. My sister Jennifer loves to bring crusty bread and some butter on the side. The salad also pairs well with grilled chicken or a simple pan fish. For a picnic I pack the dressing in a small jar and pour it on just before we eat so the spinach stays crisp.
If I make this for a dinner party, I plate small portions on chilled salad plates and add a few extra whole strawberries for a nice look. A wedge of lemon on the side looks pretty even if I do not use lemon juice in the dressing.
A Few Tips For Success
Toast the pecans with care. Watch them closely in the pan and give them a quick stir. They can go from fragrant to burnt in a few seconds. I use low to medium heat and a dry pan. Let them cool before you add them to the salad so the greens do not wilt.
Slice the strawberries just before you toss the salad. If you slice them too early, they will give off juice and make the salad wet. Use a sharp knife for clean cuts. Crumble the cheese with your fingers for even bits over the greens.
When you whisk the dressing, taste and adjust. A little more honey smooths a sharp vinegar. A pinch more salt brings out the strawberry’s flavor. I always taste the dressing on a small piece of spinach before I pour it over the whole bowl.
Saving Some For Later
You can keep leftover salad, but do it with care. Store the greens and the dressing in separate containers. Put the toasted pecans in a small sealed bag or jar to keep them crunchy. If you toss everything together and sit it in the fridge, the spinach wilts and the nuts soften.
Leftover dressing will keep in the fridge for up to five days. The dry pecans will keep at room temp for a week or in the fridge for a month. If you make the salad ahead, wait to add the dressing until just before serving.
From My Kitchen to Yours
I make this Spinach Strawberry Salad with Pecans when I want a fast, tasty meal that feels a little special. It keeps well with simple steps and it lets the main ingredients shine. I hope your family finds this salad as easy and lovely as mine does. Make it your own and enjoy the small rituals that make a meal feel like home.
Your Questions, Answered
How long does Spinach Strawberry Salad with Pecans keep in the fridge?
I recommend keeping the dressing, nuts, and salad separate. The dressing keeps for up to five days. The toasted pecans keep a week at room temp or longer in the fridge. Once you toss the salad with dressing, eat it within a day for best texture.
Can I make Spinach Strawberry Salad with Pecans ahead of time for a party?
Yes. Do the prep ahead. Wash and dry the spinach and slice the strawberries. Toast the pecans and store them in a small jar. Mix the dressing and keep it in a sealed jar. Combine everything just before guests arrive and serve right away.
What can I use if I do not have feta for Spinach Strawberry Salad with Pecans?
You can use goat cheese for a similar cream and tang. If you want a milder option, try ricotta salata or a soft fresh cheese like burrata for a rich touch. For a dairy free plate, skip the cheese and add extra nuts or seeds for texture.
Print
Spinach Strawberry Salad with Pecans
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and refreshing spinach salad featuring sweet strawberries, crunchy pecans, and tangy feta cheese, perfect for spring and summer.
Ingredients
- 4 cups fresh spinach leaves
- 1 cup strawberries, sliced
- 1/2 cup pecans, toasted
- 1/2 cup feta cheese (or goat cheese), crumbled
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Place the fresh spinach leaves and sliced strawberries in a large bowl.
- Toast the pecans in a small pan until they smell nutty.
- Add the toasted pecans to the bowl.
- Crumble the feta cheese over the salad.
- Whisk balsamic vinegar, olive oil, honey, salt, and pepper in a separate bowl.
- Drizzle the dressing over the salad.
- Toss the salad gently to coat the leaves and fruit.
- Serve the salad right away for best texture and taste.
Notes
For variations, swap pecans with almonds or use goat cheese. Add cooked quinoa for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: spinach salad, strawberry salad, summer salad, pecan salad