Description
A fresh and vibrant Spinach Strawberry Salad combining tender greens, sweet strawberries, tangy feta cheese, and crunchy candied pecans, all dressed with a luscious balsamic vinaigrette. Perfect for a quick and healthy meal or side dish.
Ingredients
Scale
Salad
- 5 oz spinach or baby kale, washed (about 5 cups)
- 1 lb strawberries, washed, hulled and sliced
- 1/2 cup feta cheese, crumbled or goat cheese
- 1/4 cup candied pecans
Dressing
- 1/4 cup balsamic glaze or balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon raw honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare Produce: Wash and dry the spinach and strawberries thoroughly to ensure cleanliness and remove excess moisture for a crisp salad.
- Slice Strawberries: Hull and slice the strawberries evenly to promote balanced flavor distribution throughout the salad.
- Combine Salad Ingredients: In a large bowl, combine the spinach, sliced strawberries, and crumbled feta cheese, gently mixing to blend the textures and flavors.
- Make Dressing: In a separate bowl, whisk together the balsamic vinegar, extra virgin olive oil, raw honey, Dijon mustard, salt, and pepper until the mixture is emulsified and smooth.
- Dress Salad: Pour the prepared dressing over the salad just before serving to keep the greens fresh and crisp.
- Toss Gently: Toss the salad gently until all ingredients are evenly coated with the dressing, being careful not to bruise the spinach or crush the strawberries.
- Garnish and Serve: Garnish the salad with candied pecans for a crunchy texture and serve immediately to enjoy optimal freshness.
Notes
- Use baby kale as an alternative to spinach for a slightly different texture and flavor.
- Candied pecans can be substituted with walnuts or almonds for variety.
- For a vegan version, omit the feta cheese or replace it with a plant-based cheese.
- Adjust honey quantity based on desired sweetness of the dressing.
- To save time, prepare dressing in advance and store it in the refrigerator.
