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Spinach Strawberry Salad with Pecans

Fresh Spinach Strawberry Salad with Pecans: A Delightful Boost

This Spinach Strawberry Salad with Pecans is a vibrant, nutritious dish perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 4 cups Spinach or Baby Kale washed and dried
  • 2 cups Strawberries sliced
For the Dressing
  • 1/4 cup Balsamic Glaze or Vinegar can substitute with red wine vinegar or apple cider vinegar
  • 1/3 cup Olive Oil or any neutral oil
  • 2 tablespoons Honey or substitute with maple syrup for vegan option
  • 1 tablespoon Dijon Mustard optional
  • to taste Salt
  • to taste Pepper
For the Toppings
  • 1/2 cup Feta Cheese crumbled, optional
  • 1/2 cup Candied Pecans can substitute with walnuts

Equipment

  • Mixing Bowl
  • whisk

Method
 

How to Make Spinach Strawberry Salad with Pecans
  1. In a large mixing bowl, place the washed and dried spinach or baby kale as your vibrant salad base.
  2. Slice the ripe strawberries and gently add them to the bowl.
  3. If you're using feta cheese, crumble it over the salad mixture.
  4. In a separate bowl, whisk together balsamic glaze, olive oil, honey, Dijon mustard, salt, and pepper until smooth.
  5. Pour the dressing over the salad mixture and gently toss everything until well coated.
  6. Sprinkle candied pecans on top for a crunchy finish.

Nutrition

Serving: 1salad bowlCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 200mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 2500IUVitamin C: 70mgCalcium: 150mgIron: 2mg

Notes

Best served fresh. Keep dressing separate until serving for optimal freshness.

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