Ingredients
- 6 cups fresh baby spinach
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup toasted pecans (halves or chopped)
- 1/4 small red onion, thinly sliced (optional)
- 1/4 cup crumbled feta or goat cheese (optional)
- For the dressing:
- 3 tbsp olive oil
- 1 1/2 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Toast pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and golden. Let cool.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- In a large salad bowl, combine spinach, sliced strawberries, and red onion if using.
- Drizzle the dressing over the salad and toss gently to coat evenly.
- Top with toasted pecans and crumbled cheese (if using) just before serving.
Notes
- For best texture, add dressing and pecans just before serving.
- Use arugula or mixed greens as a substitute for spinach if desired.
- The dressing can be made ahead and stored in the fridge for up to 1 week.
- Add protein like grilled chicken or tofu for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 side portion (1/4 of recipe)
- Calories: 210
- Sugar: 6g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
