Strawberry Spinach Salad with Balsamic Vinaigrette: Refreshing & Easy Recipe

Why This Strawberry Spinach Salad with Balsamic Vinaigrette is a Must-Try

Picture this: it’s a warm spring afternoon, and I’m hosting a little garden party for my closest friends. Everyone’s chatting, laughing, and enjoying the fresh air. Then I bring out my famous Strawberry Spinach Salad with Balsamic Vinaigrette, and suddenly, all eyes are on me. The vibrant red strawberries, crisp green spinach, and crunchy pecans make it look like a work of art. And when they take their first bite? Pure magic. This salad has become my go-to dish for gatherings because it’s refreshing, simple, and always gets rave reviews.

A Little Background on This Colorful Dish

I first stumbled upon the idea of combining sweet strawberries with savory spinach years ago while flipping through an old recipe book. It was part of a section called “spinach strawberry pecan salad,” which caught my eye because it sounded so unexpected. Over time, I’ve seen this salad evolve into countless variations—some with poppy seed dressing, others with raspberry vinaigrette. But my favorite version uses balsamic vinaigrette to balance the sweetness of the fruit and the earthiness of the greens. It’s a dish that feels both modern and timeless, perfect for casual lunches or fancy dinners.

Why You’ll Love This Recipe

This Strawberry Spinach Salad with Balsamic Vinaigrette is a crowd-pleaser for so many reasons. First, it’s incredibly easy to make—no fancy techniques required. Second, the flavors are a dream team: sweet, tangy, nutty, and fresh all in one bite. Plus, it’s as pretty as it is tasty. Whether you’re serving it at a picnic or pairing it with grilled chicken for dinner, this salad adds a touch of elegance without any fuss.

Perfect Occasions for This Salad

This dish shines in so many settings. It’s ideal for brunches, potlucks, and summer barbecues. I’ve also served it as a starter at holiday meals—it’s especially great around Easter or Mother’s Day. If you’re looking for a healthy yet indulgent lunch option, this lettuce salad with strawberries and pecans hits all the right notes. Trust me, your guests will be asking for seconds (and the recipe).

Ingredients

1. 6 cups fresh spinach leaves
2. 1 cup sliced strawberries
3. ½ cup candied pecans
4. ¼ cup crumbled feta cheese
5. 2 tablespoons olive oil
6. 1 tablespoon balsamic vinegar
7. 1 teaspoon honey
8. Salt and pepper to taste

Substitution Options

• Swap spinach for mixed greens or arugula if you prefer.
• Use goat cheese instead of feta for a creamier texture.
• Replace balsamic vinegar with red wine vinegar for a slightly sharper flavor.
• If you don’t have honey, try maple syrup for sweetness.

Step 1: Prepare Your Greens

Start by washing and drying your spinach thoroughly. Nobody likes soggy salad! Pat the leaves dry with a clean kitchen towel or use a salad spinner. Arrange them on a large platter or in a big bowl. Pro tip: Use fresh, young spinach leaves for the best texture—they’re tender and less bitter than mature ones.

Step 2: Slice Those Juicy Strawberries

Now comes the fun part—slicing those gorgeous strawberries. Aim for thin slices so they distribute evenly throughout the salad. As you cut, take a moment to admire their deep red color and sweet aroma. They’re not just delicious; they’re a feast for the eyes too!

Step 3: Toast the Pecans

Toasting the pecans takes this salad to the next level. Heat a small skillet over medium heat and toss in the nuts. Stir them frequently until they’re golden brown and fragrant. Be careful not to burn them—it happens faster than you think! Once toasted, let them cool before sprinkling them over the salad.

Step 4: Whip Up the Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, and honey. Add a pinch of salt and pepper to taste. This dressing is light yet flavorful, perfectly complementing the sweetness of the strawberries and the richness of the feta. Chef’s tip: Let the dressing sit for 5 minutes before tossing it with the salad to allow the flavors to meld.

Step 5: Assemble and Serve

Now it’s time to bring everything together. Toss the spinach, strawberries, pecans, and feta gently with the dressing. Be careful not to overdress—the goal is to lightly coat each leaf without drowning it. Serve immediately for maximum freshness.

Timing

• Prep Time: 15 minutes
• Cooking Time: 5 minutes (for toasting pecans)
• Total Time: 20 minutes

Chef’s Secret

Here’s my secret weapon: always chill your salad bowl before assembling. A cold bowl keeps the greens crisp and prevents wilting, especially during warmer months.

Extra Info

Did you know that strawberries are packed with vitamin C? That makes this salad not only delicious but also a boost for your immune system. No wonder it’s often called the best ever strawberry spinach salad!

Necessary Equipment

• Large salad bowl or platter
• Small mixing bowl for dressing
• Whisk
• Skillet for toasting pecans
• Knife and cutting board for slicing strawberries

Storage

Leftovers can be stored in an airtight container in the fridge for up to two days. However, keep in mind that the spinach may start to wilt after being dressed. To avoid this, store the dressing separately and toss it with the salad just before serving.

If you plan to prep ahead, slice the strawberries and toast the pecans in advance. Store them in separate containers to maintain freshness. When ready to serve, simply assemble everything and add the dressing.

For longer storage, freeze the pecans and freeze-dry the strawberries. This way, you’ll have components ready to go whenever you need them.

Tips and Advice

• Choose ripe but firm strawberries for the best flavor and texture.
• Don’t skip the step of toasting the pecans—it adds depth and crunch.
• If using pre-made candied pecans, adjust the amount of honey in the dressing to avoid oversweetening.

Presentation Tips

• Garnish with extra feta or a drizzle of balsamic glaze for a restaurant-worthy finish.
• Serve in individual portions for a more elegant presentation.
• Use colorful plates or bowls to highlight the vibrant ingredients.

Healthier Alternative Recipes

Looking to tweak this recipe? Here are six healthier variations:

1. Kale Base: Swap spinach for kale for added nutrients. Massage the kale with a bit of olive oil to soften it.
2. No-Cheese Option: Omit the feta for a dairy-free version.
3. Vegan Dressing: Replace honey with agave nectar for a plant-based dressing.
4. Grilled Chicken Addition: Top with grilled chicken breast for extra protein.
5. Avocado Boost: Add sliced avocado for creaminess and healthy fats.
6. Quinoa Mix-In: Stir in cooked quinoa for a heartier, grain-based salad.

Mistake 1: Overdressing the Salad

One common mistake is pouring too much dressing onto the salad. This can weigh down the greens and make them soggy. Instead, start with a small amount and gradually add more as needed. Pro tip: Drizzle the dressing around the edges of the bowl rather than directly onto the greens.

Mistake 2: Skipping the Toasted Nuts

Some folks skip toasting the pecans because they think it’s unnecessary. Big mistake! Untoasted nuts lack flavor and crunch. Take the extra few minutes to toast them—it makes a world of difference.

Mistake 3: Using Old Spinach

Freshness matters. Using wilted or yellowing spinach will ruin the texture of your salad. Always check the expiration date and inspect the leaves before buying. If you grow your own spinach, even better!

FAQ

Can I use frozen strawberries?

Frozen strawberries won’t work well here because they release too much liquid when thawed. Stick with fresh berries for the best results.

What can I substitute for balsamic vinegar?

You can use red wine vinegar or apple cider vinegar as alternatives. Just note that the flavor profile will change slightly.

Is this salad gluten-free?

Yes, as long as you ensure the candied pecans are made without gluten-containing ingredients, this salad is naturally gluten-free.

How do I make candied pecans?

Combine pecans with sugar, cinnamon, and a pinch of salt, then bake at 350°F for 10–12 minutes. Cool completely before using.

Can I prepare this salad ahead of time?

You can prep most components in advance, but dress the salad right before serving to keep it fresh.

What pairs well with this salad?

Grilled chicken, salmon, or even a crusty baguette make excellent pairings.

Where can I find a good balsamic vinaigrette recipe?

Try searching for “pioneer woman spinach strawberry salad” online—she has fantastic recipes!

Can I use baby spinach?

Absolutely! Baby spinach is tender and works beautifully in this salad.

How do I prevent the spinach from wilting?

Keep the dressing separate until you’re ready to serve, and chill the salad bowl beforehand.

What’s the difference between poppy seed and balsamic dressings?

Poppy seed dressing is sweeter and thicker, while balsamic offers a tangier, lighter flavor. Both are delicious!

Final Thoughts

This Strawberry Spinach Salad with Balsamic Vinaigrette is more than just a dish—it’s a celebration of fresh, wholesome ingredients. Whether you’re making it for yourself or sharing it with loved ones, it’s sure to become a favorite. So grab some fresh strawberries, fire up that skillet for the pecans, and get ready to wow everyone at your table. Happy cooking!