Spinach Strawberry Salad with Pecans

This spinach strawberry salad with pecans is a fresh, vibrant dish that brings sweetness, crunch, and a burst of flavor to any table. I love how it balances tender baby spinach with juicy strawberries, crunchy pecans, and a simple dressing that ties it all together. It’s the kind of salad I crave when I want something light but satisfying.

Why You’ll Love This Recipe

I love this salad because it looks elegant but takes just minutes to make. The sweetness of the strawberries pairs beautifully with the earthiness of the spinach, while the toasted pecans add a buttery crunch that takes it to another level. It’s perfect for spring and summer gatherings or as a quick weeknight side that makes me feel like I’m eating something special. I can even add protein to make it a complete meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh baby spinach

• Fresh strawberries, sliced

• Pecans (raw or toasted)

• Red onion, thinly sliced (optional)

• Crumbled feta or goat cheese (optional)

• Balsamic vinegar or balsamic vinaigrette

• Olive oil

• Salt and pepper to taste

Directions

1. I start by washing and drying the spinach and strawberries. I slice the strawberries and red onion (if using).

2. I add the spinach to a large salad bowl, then layer in the sliced strawberries, pecans, and any optional toppings like cheese or onion.

3. For the dressing, I whisk together balsamic vinegar, olive oil, salt, and pepper in a small bowl, or I just use my favorite store-bought balsamic vinaigrette.

4. I drizzle the dressing over the salad just before serving and toss gently to combine.

5. I serve it immediately while the greens are still crisp and the fruit is fresh.

Servings and timing

This recipe serves about 4 people as a side dish and takes only 10 minutes to prepare from start to finish.

Variations

Sometimes I swap pecans for walnuts or almonds, depending on what I have on hand. When I want extra sweetness, I candy the pecans with a little brown sugar and butter. I also like to switch out the cheese—blue cheese adds a bold kick, while mozzarella pearls keep it mild. For a heartier version, I add grilled chicken or quinoa.

storage/reheating

This salad is best enjoyed fresh, but if I have leftovers, I store them in the fridge without dressing for up to 2 days. I keep the dressing in a separate container and only add it right before serving to keep the spinach from wilting. I don’t reheat this salad—it’s meant to be served cold.

FAQs

Can I make this salad ahead of time?

Yes, I can prep all the ingredients ahead and store them separately. I assemble and dress the salad just before serving so everything stays crisp and fresh.

What kind of pecans should I use?

I usually use toasted pecans for more flavor, but raw ones work too. Candied pecans add a nice sweet crunch if I’m making the salad for a special occasion.

Can I use another type of green instead of spinach?

Definitely. I sometimes use mixed greens, arugula, or baby kale when I want a different flavor or texture.

What kind of dressing works best?

I love a simple balsamic vinaigrette, but poppy seed dressing or a honey mustard vinaigrette also pair really well with the strawberries and nuts.

Is this salad vegan?

It can be if I skip the cheese or use a plant-based alternative and ensure the dressing doesn’t contain honey or dairy.

Conclusion

This spinach strawberry salad with pecans is a go-to in my kitchen when I want something quick, beautiful, and delicious. It’s simple enough for everyday meals but elegant enough to serve at a brunch or dinner party. With fresh, wholesome ingredients and a burst of flavor in every bite, it’s a salad I never get tired of making.

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