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Spinach Strawberry Salad with Pecans

Spinach Strawberry Salad with Pecans is a crisp, sweet-tart salad with lightly toasted nuts and crumbled feta. Fresh baby spinach is tossed with sliced strawberries and red onion, then dressed in a balsamic-honey vinaigrette for a bright, balanced bite.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 cup fresh baby spinach
  • 1.5 cup strawberries, sliced
  • 0.5 cup pecans, lightly toasted
  • 0.25 small red onion, thinly sliced
  • 50 g feta cheese, crumbled
Dressing
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Wash and dry the baby spinach thoroughly to prevent watery salad texture.
  2. Slice the strawberries and thinly slice the red onion for even bites.
  3. Lightly toast the pecans in a pan until fragrant, using a medium heat setting, about 3–5 minutes, and stop when they smell nutty.
Make the dressing
  1. Whisk the olive oil, balsamic vinegar, honey, salt, and black pepper until smooth and glossy, about 30–60 seconds, with no visible streaks.
Assemble and serve
  1. Place the spinach in a large bowl, then add the strawberries, red onion, and pecans.
  2. Drizzle the dressing over the salad and toss gently to combine, coating everything without bruising the greens.
  3. Sprinkle the crumbled feta on top before serving for a fresh, creamy contrast.

Notes

For the crispiest texture, dry the spinach completely and toast the pecans just until fragrant (they should not darken). Store leftovers in the fridge up to 2 days, but keep in mind the spinach will soften; add extra feta only when serving. Freezing is not recommended for this salad. For a dairy-free swap, replace feta with toasted sunflower seeds or a dairy-free feta-style crumble.