Spinach Strawberry Salad with Pecans

Spinach strawberry salad with pecans is the kind of dish that feels both fresh and elegant while staying incredibly simple to prepare. Tender baby spinach creates a soft, earthy base that pairs beautifully with sweet, juicy strawberries and the buttery crunch of toasted pecans. Every bite delivers a balance of sweet, savory, and nutty flavors that make this salad anything but ordinary.

This salad is especially popular during spring and summer when strawberries are at their peak, but it works year-round thanks to its simple ingredient list and bright flavor. A light vinaigrette ties everything together without overpowering the natural sweetness of the fruit. It’s quick enough for a weeknight side dish yet pretty enough to serve at brunches, showers, or holiday dinners.

If you’re looking for a salad that’s colorful, refreshing, and guaranteed to impress, this spinach strawberry salad with pecans is a reliable go-to.

Why You’ll Love This Recipe

• Fresh, sweet, and slightly savory flavor combination
• Beautiful presentation for entertaining
• Ready in about 10 minutes
• Naturally vegetarian
• Easy to customize with cheese or protein

Ingredients

For the Salad

• 6 cups baby spinach, washed and dried
• 1 1/2 cups fresh strawberries, sliced
• 1/2 cup pecans, toasted
• 1/4 small red onion, thinly sliced

Optional Add-Ins

• 1/3 cup crumbled feta or goat cheese
• Grilled chicken for a heartier meal

For the Vinaigrette

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar or red wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Prepare the base
   Add the baby spinach to a large salad bowl. Make sure the leaves are dry so the dressing coats evenly.
2. Add fruit and nuts
   Scatter the sliced strawberries over the spinach. Sprinkle toasted pecans and red onion evenly across the top.
3. Make the dressing
   In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper until smooth and emulsified.
4. Dress the salad
   Drizzle the vinaigrette over the salad just before serving. Toss gently to combine without bruising the spinach.
5. Finish and serve
   Add cheese or protein if using and serve immediately for the best texture.

Tips & Variations

• Toast the pecans: Lightly toast them in a dry skillet for deeper flavor.
• Swap the nuts: Walnuts or sliced almonds work well too.
• Add creaminess: Feta or goat cheese adds a salty contrast.
• Make it heartier: Top with grilled chicken or salmon.
• Prevent browning: Toss sliced strawberries gently and avoid overdressing.

Serving Suggestions

Spinach strawberry salad with pecans makes a beautiful side for grilled meats, roasted chicken, or pasta dishes. It’s also perfect for brunch spreads, bridal showers, picnics, or holiday gatherings where you want something fresh to balance richer dishes.

Storage & Make-Ahead

• Refrigerator: Store undressed salad components separately for up to 2 days.
• Dressing: Keep in a sealed container for up to 4 days.
• Make-ahead tip: Assemble just before serving to keep the spinach crisp and vibrant.

Nutrition Information (Approximate)

• Calories: 220 per serving
• Values are estimates and will vary depending on add-ins and portion size

This spinach strawberry salad with pecans is proof that simple ingredients can create something truly memorable. With its vibrant color, balanced flavors, and quick preparation, it’s a salad you’ll turn to again and again for both everyday meals and special occasions.