Strawberry Spinach Salad with Candied Pecans and Feta Recipe
A fresh and vibrant Strawberry Spinach Salad featuring tender baby spinach, juicy strawberries, tangy feta cheese, and sweet, crunchy candied pecans, all tossed in a homemade balsamic vinaigrette. This easy-to-make salad is perfect for a light lunch or a delightful side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Dressing
- ⅓ cup olive oil
- 3 Tbsp balsamic vinegar
- 2 Tbsp honey
- ½ Tbsp Dijon mustard
- 1 garlic clove, minced
- ½ tsp dried basil
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
Candied Pecans
- ½ Tbsp butter
- 2 Tbsp brown sugar
- 1 pinch salt
- ½ cup chopped pecans
Salad
- ½ lb fresh strawberries, sliced
- ¼ red onion, thinly sliced
- 2 oz feta cheese, crumbled
- 8 oz baby spinach
Instructions
- Make the dressing: Combine olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, dried basil, salt, and freshly cracked black pepper in a jar, bowl, or blender. Shake, whisk, or blend until evenly combined. Set aside.
- Make the candied pecans: In a small non-stick skillet over medium heat, add butter, brown sugar, and a pinch of salt, stirring continuously as they melt.
- Add pecans: Once butter and brown sugar have started to melt and combine, add chopped pecans to the skillet. Stir every 10-15 seconds to coat pecans evenly with the glossy brown sugar mixture until fully melted and sticky.
- Cool candied pecans: Immediately remove the skillet from heat, transfer pecans to a parchment-lined baking sheet, spreading them out in a single layer. Let cool for 10 minutes to harden the sugary coating.
- Prep salad ingredients: Remove strawberry stems and slice, thinly slice the red onion, and crumble the feta cheese. Set aside.
- Assemble the salad: Divide baby spinach evenly among four plates. Drizzle approximately 2 tablespoons of the homemade balsamic vinaigrette over each bed of spinach.
- Add toppings and serve: Top each salad with sliced strawberries, red onion slices, a tablespoon or two of candied pecans, and a tablespoon of crumbled feta cheese. Optionally, drizzle a bit more dressing on top before serving. Enjoy immediately.
Notes
- Candied pecans can be stored in an airtight container for up to 3 days to maintain their crunch.
- For a nuttier flavor, toast pecans lightly before candying them.
- Make sure to cool the candied pecans completely before adding to the salad to avoid wilting the spinach.
- Use fresh, ripe strawberries for the sweetest results.
- Optionally, substitute feta cheese with goat cheese if preferred.