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Enjoy a fresh mix of wilted spinach, sweet strawberries, and crunchy pecans that brings a nice crunch and burst of flavor. Tangy crumbled feta and a splash of balsamic dressing pull everything together for a lively side or light meal.
I whipped this up one sunny day when I wanted something simple but colorful. It quickly became my easy go-to when I wanted a dish that felt special without much fuss.
What You'll Need
- Spinach leaves: about 4 cups with bright green, tender leaves that make the salad lively and crisp
- Chopped pecans: 1/2 cup bring a nutty crunch, toasted lightly if you want more flavor
- Strawberries sliced: 1 cup adds juicy sweetness that contrasts nicely with the greens, pick firm ripe ones
- Feta crumbles: 1/4 cup offers creamy saltiness to balance sweet and fresh notes, use good quality cheese
- Balsamic vinegar dressing: 1/4 cup adds tangy sweetness, homemade or store-bought is fine, just taste first
How to Put It Together
- Prep Spinach:
- Rinse spinach well and dry with a spinner or paper towels so it stays crisp and fresh.
- Slice Strawberries:
- Cut strawberries evenly so they mix well and offer a good texture in every bite.
- Mix Main Ingredients:
- Toss spinach, sliced strawberries, and pecans gently in a big bowl, careful not to squish the berries.
- Add Feta:
- Sprinkle feta on top so you can taste the creamy bits with each forkful.
- Dress It Up:
- Drizzle balsamic vinaigrette and toss lightly to coat all ingredients without losing their crunch. Serve right away for best freshness.
I like adding thin red onion slices or fresh basil leaves to this salad. It builds extra flavor layers that really make it pop. One summer, friends asked for seconds after trying it, which made me happy that the mix of tastes worked well.
Keep It Fresh
If you’re making it ahead, store the spinach and strawberries separately from the dressing. Keep chopped pecans in a sealed jar at room temp so they don’t go soft. Put on the dressing just before eating to keep everything crisp.
Swap Ideas
Try walnuts or almonds instead of pecans. Goat cheese can replace feta if you want a smoother taste. Blueberries or mandarin slices work in place of strawberries for a fun fruity change.
Tasty Matches
It goes great with grilled chicken or baked salmon for a full meal. A chilled rosé or crisp white wine pairs nicely with the sweet and tangy flavors. For a meatless meal, topping with roasted chickpeas adds protein and heartiness.
Seasonal Twists
In spring, toss in radish slices or fresh peas for crunch. Summer calls for juicy stone fruits like peaches alongside the greens. Come fall, swap berries for roasted squash or apples and add pumpkin seeds to bring cozy autumn vibes.
This salad is a bright, fresh addition you can put together quick, making it a solid favorite any time of year.
Frequently Asked Cooking Questions
- → Can I swap baby spinach for another green?
Baby spinach is great for a soft bite but feel free to use baby kale or arugula if you want a little peppery flavor.
- → How do I get pecans extra tasty by toasting?
Heat pecans in a dry pan on medium for 3 to 5 minutes, stirring so they turn golden and smell nutty.
- → How can I make this vegan?
Just leave out the feta and add a bit more balsamic dressing to boost the flavor.
- → What other fruits work well with spinach here?
Try mixing or switching strawberries with blueberries, raspberries, or sliced apples for a new twist.
- → What’s the best way to keep leftovers fresh?
Keep the salad greens and dressing in separate airtight containers and mix them right before eating to keep it crisp.