Description
A refreshing and vibrant salad made with sweet strawberries, crisp baby spinach, tangy feta, and crunchy candied pecans, all tossed in a honey balsamic vinaigrette. Perfect as a side or light main dish.
Ingredients
- 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
- 1/3 small red onion, thinly sliced
Instructions
- In a small saucepan over medium heat, reduce the balsamic vinegar by half (about 3 minutes). Transfer to a jar or bowl and whisk in olive oil, Dijon mustard, honey, salt, and pepper. Thin with water if needed. Set aside.
- Candy the pecans by adding them to a nonstick skillet with brown sugar and butter. Stir constantly over medium heat until sugar melts and coats the pecans (2–3 minutes). Transfer to a plate to cool.
- In a large bowl, combine baby spinach, sliced strawberries, half of the feta, red onion, and cooled candied pecans.
- Drizzle about one-third of the vinaigrette over the salad and toss gently to combine.
- Plate the salad, drizzle with more vinaigrette, and sprinkle with the remaining feta before serving.
Notes
- Prep components in advance for quick assembly.
- Use goat cheese instead of feta for a creamier texture.
- Grilled chicken or shrimp can make it a full meal.
- Store components separately to keep the salad fresh.
- Baby spinach gives the best texture and flavor balance.
Nutrition
- Serving Size: 1 serving (1/4 to 1/6 of recipe)
- Calories: 320
- Sugar: 9g
- Sodium: 340mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
