Description
Spinach Strawberry Salad with Pecans combines leafy greens, tart berries, and toasted nuts for a vibrant, nutrient-packed dish. This salad balances sweetness, crunch, and earthiness in every forkful.
Ingredients
Arugula or baby spinach 6 cups
Sliced strawberries 2 cups
Toast pecans 1 cup
Shredded red onion 1/4 cup
Balsamic vinegar 2 tablespoons
Olive oil 1 tablespoon
Honey or maple syrup 1 teaspoon
Sea salt to taste
Freshly ground black pepper to taste
Instructions
Wash and dry 6 cups fresh spinach or arugula
Chop strawberries into 1/2-inch slices
Spread pecans on baking sheet; toast at 350°F for 6 minutes
Combine greens, berries, and onion in mixing bowl
Whisk balsamic vinegar with olive oil in small bowl
Add 1 teaspoon honey or maple syrup to vinaigrette
Season with sea salt and black pepper
Thin with water if vinaigrette becomes too thick
Drizzle dressing over salad just before serving
Toss gently until greens show even coating
Top 10 minutes before consumption for optimal texture
Plate on chilled white dinnerware for visual contrast
Notes
Chill ingredients for at least 20 minutes before serving for optimal crispiness
Substitute walnuts or almonds if pecans are unavailable
Fresh strawberries work best, but thawed frozen fruits are acceptable
Use light extra virgin olive oil for milder flavor
Thinning the vinaigrette with water keeps dressing from overpowering greens
- Prep Time: 15
- Cook Time: 6
- Category: Recipes
- Method: Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 3.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg