I bring together sweet strawberries, crisp baby spinach, and tangy feta in this Fresh Strawberry Spinach Salad. The candied pecans add a satisfying crunch, and a honey balsamic vinaigrette ties all the flavors together. It’s light, bright, and perfect any time I want a refreshing salad that feels a little special.

Why You’ll Love This Recipe

I love this salad because it comes together quickly, in just about 15 to 25 minutes, so it’s great for busy meals. The flavors balance each other beautifully: sweet strawberries, salty feta, crunchy pecans, and a tangy dressing make every bite interesting. It’s versatile — I can make it a side dish or add grilled chicken to make it a full meal. It looks beautiful on the table, which makes it great when I have guests. And most of the prep can be done ahead of time, like candying the pecans, making the dressing, or washing the spinach, so that meal day is easier.

ingredients

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

½ cup balsamic vinegar
½ cup olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and freshly ground black pepper to taste
¾ cup roughly chopped pecans
1½ tablespoons brown sugar
½ tablespoon butter
10 ounces baby spinach
1 pound fresh strawberries, hulled and sliced
5 ounces crumbled feta cheese
⅓ small red onion, thinly sliced

directions

I start by making the vinaigrette. I reduce the balsamic vinegar in a small saucepan over medium heat until it’s reduced by half, which takes about 3 minutes. Then I pour it into a jar or bowl and whisk in the olive oil, Dijon mustard, honey, salt, and pepper. If it’s too thick, I thin it out with a splash of water and set it aside.

Next, I candy the pecans by placing them in a nonstick skillet with brown sugar and butter. I stir constantly over medium heat until the sugar melts and coats the pecans, which takes about 2 to 3 minutes. I then transfer the nuts to a plate to cool.

To assemble the salad, I combine baby spinach, sliced strawberries, half the feta, the sliced red onion, and the cooled candied pecans in a large bowl. I drizzle about one-third of the vinaigrette over the salad and toss it gently. When serving, I plate the salad, drizzle a little more vinaigrette on top, and sprinkle with the remaining feta.

Servings and timing

Servings: 4 to 6 servings
Preparation time: 10 to 15 minutes
Cooking time: 5 to 8 minutes
Total time: 15 to 25 minutes

Variations

Sometimes I swap out the pecans for candied walnuts or almonds. When I’m in the mood for something creamier, I use goat cheese instead of feta. I also like to add grilled chicken or shrimp to make it a full meal. When I don’t have fresh strawberries, I use sliced apples or pears, or even dried cranberries. For extra crunch, I’ve added sliced cucumbers or avocado for creaminess.

storage/reheating

I store all the components separately to keep everything fresh. The dressing stays in the fridge in a sealed container for up to a week. The candied pecans go in an airtight jar at room temperature. I keep the spinach dry and stored with a paper towel in the container to keep it from wilting. I slice the strawberries just before serving. Once the salad is dressed, I try to eat it immediately, since spinach wilts quickly and the texture suffers.

FAQs

What kind of spinach should I use?

I prefer baby spinach for its tender texture and mild flavor. If I use regular spinach, I tear the large leaves into smaller pieces so the texture isn't too tough.

Can I substitute the pecans for another nut?

Yes, I often use walnuts, almonds, or pistachios instead. I candy them the same way, and each gives a different flavor twist that still works well in the salad.

What if I don’t have fresh strawberries?

If strawberries are out of season, I use sliced apples, pears, or mandarin oranges. Sometimes I even thaw and drain frozen strawberries in a pinch, though fresh is best.

How do I adjust the vinaigrette if I want it sweeter or tangier?

If I want it sweeter, I add a little more honey. If it's too sweet, I increase the vinegar or add a pinch of salt. I taste as I go and adjust until it’s just right for me.

Can I make this salad ahead of time?

I prep all the ingredients ahead of time and store them separately. I only toss everything together and dress the salad right before serving to keep the texture crisp and fresh.

Conclusion

This Fresh Strawberry Spinach Salad with Candied Pecans is one of those go-to recipes I love making over and over. It’s vibrant, flavorful, and simple to throw together. Whether I serve it as a side dish or make it into a meal, it always feels like something special.