Spinach Strawberry Salad with Pecans

Spinach Strawberry Salad with Pecans is a fresh, vibrant dish that combines sweet strawberries, crunchy toasted pecans, and tender baby spinach, all tossed in a light, tangy dressing. It’s the kind of salad that feels fancy enough for a brunch or holiday table, yet simple and quick enough for a weeknight dinner. Every bite is refreshing, colorful, and packed with flavor.

Why You’ll Love This Recipe

I love this salad because it’s light, bright, and perfectly balanced. The sweetness from the strawberries plays beautifully against the slightly bitter spinach, while the pecans add just the right amount of crunch. A quick homemade vinaigrette ties it all together. It’s not only beautiful to serve, but also endlessly customizable and naturally packed with nutrients. Whether I’m making it as a side or topping it with grilled chicken for a full meal, this salad never fails to impress.

ingredients

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

• Fresh baby spinach

• Fresh strawberries, hulled and sliced

• Toasted pecans (halves or chopped)

• Red onion, thinly sliced (optional)

• Crumbled feta or goat cheese (optional)

For the dressing:

• Olive oil

• Balsamic vinegar

• Honey or maple syrup

• Dijon mustard

• Salt and pepper

directions

1. I start by toasting the pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant and lightly browned. I let them cool.

2. In a small jar or bowl, I whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.

3. In a large salad bowl, I combine the spinach, sliced strawberries, and red onion if using.

4. I drizzle the dressing over the salad and toss gently to coat everything evenly.

5. I sprinkle the toasted pecans and crumbled cheese (if using) over the top just before serving.

Servings and timing

This salad serves about 4 people as a side or 2 as a main. It takes just 10–15 minutes to prepare from start to finish, making it perfect for last-minute meals or entertaining.

Variations

Sometimes I swap the pecans for candied walnuts or slivered almonds for a different crunch. If I want to make it a full meal, I add grilled chicken, shrimp, or even quinoa. I’ve also made a creamy poppy seed dressing instead of balsamic for a sweeter flavor. Swapping in arugula or mixed greens works too if I’m out of spinach.

storage/reheating

I store the salad components separately if I’m making it ahead. Once dressed, I eat it within a few hours to avoid sogginess. The vinaigrette keeps in the fridge for up to 1 week, and I just shake or stir it before using again. The salad doesn’t need reheating—it’s best served fresh and chilled.

FAQs

Can I use frozen strawberries?

I don’t recommend it—frozen strawberries tend to be too soft and watery for this fresh salad. Fresh berries give the best texture and flavor.

What’s the best cheese for this salad?

I love using crumbled goat cheese or feta. Both add a creamy, tangy contrast to the sweet berries and nutty pecans.

How do I keep the pecans crunchy?

I add them at the very end, right before serving. If I’m storing them, I keep them in a separate container until it’s time to assemble.

Can I make this salad ahead of time?

Yes, I prep all the components in advance and store them separately. I assemble and dress the salad just before serving to keep everything fresh.

What proteins go well with this salad?

Grilled chicken, seared salmon, or even sliced steak pair beautifully with the flavors in this salad. It also works well with chickpeas or tofu for a vegetarian version.

Conclusion

Spinach Strawberry Salad with Pecans is a go-to recipe when I want something fresh, colorful, and bursting with flavor. It’s quick to make, easy to customize, and always looks beautiful on the table. Whether I’m serving it at a gathering or enjoying it for lunch, this salad always feels like something special.