Strawberry Spinach Salad
I’ve made several versions of Strawberry Spinach Salad over the years, but this by far is my favorite!
- ⅓ cup olive oil ($1.10)
- 3 Tbsp balsamic vinegar ($0.45)
- 2 Tbsp honey ($0.50)
- ½ Tbsp Dijon mustard ($0.09)
- 1 garlic clove (minced, $0.08)
- ½ tsp dried basil ($0.05)
- ¼ tsp salt ($0.01)
- ¼ tsp black pepper (freshly cracked, $0.02)
- ½ Tbsp butter ($0.07)
- 2 Tbsp brown sugar ($0.08)
- 1 pinch salt ($0.01)
- ½ cup chopped pecans ($1.15*)
- ½ lb fresh strawberries (sliced, $1.25)
- ¼ red onion (thinly sliced, $0.21)
- 2 oz feta cheese (crumbled, $1.82**)
- 8 oz baby spinach ($1.83)
- Start by making the homemade balsamic vinaigrette dressing. Add the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic clove, dried basil, salt, and freshly cracked black pepper to a jar, bowl, or blender. Close the jar and shake the ingredients together, whisk in a bowl, or blend until the dressing is evenly combined. Set the dressing aside.
- Next make the candied pecans. Add the butter, brown sugar and a pinch of salt to a small non-stick skillet. Heat over medium heat while stirring.
- Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.
- Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
- Now prep the strawberries, red onion and feta cheese. Remove the stems and slice the strawberries, thinly slice the red onion, and crumble the feta. Set these ingredients to the side.
- Divide the spinach between four plates. Drizzle 2 Tbsp of balsamic vinaigrette on top of each bed of spinach.
- Add sliced strawberries, red onions, a tablespoon or two of candied pecans, and a tablespoon of feta cheese to each salad. Feel free to drizzle a little more balsamic vinaigrette over the top of each and enjoy!
It includes fresh strawberries, salty feta cheese, candied pecans, and an easy homemade balsamic vinaigrette. I will definitely make this again.” Kate Easy Strawberry Spinach Salad Recipe The dressing for this strawberry salad is probably my favorite part…okay, it’s actually tied with the candied pecans!
Add the butter, brown sugar and a pinch of salt to a small non-stick skillet. Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture.
Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
Add sliced strawberries, red onions, a tablespoon or two of candied pecans, and a tablespoon of feta cheese to each salad. Feel free to drizzle a little more balsamic vinaigrette over the top of each and enjoy!
If you’re not a fan of feta cheese, goat cheese , or blue cheese would in addition work well. **The candied pecans , in my humble opinion, are one of the best parts of the salad. Add a top to the jar and shake, whisk in a bowl, or blend until all the components are evenly combined. Make the candied pecans: In a small non-stick skillet, add ½ Tbsp butter, 2 Tbsp brown sugar, and a pinch of salt.
Add ½ cup of chopped pecans and stir to coat in the brown sugar mixture. Continue to cook for 2-4 minutes or until the brown sugar is fully melted (looks glossy, not grainy) and completely coats the pecans.
Allow them to cool for 10 minutes, and the sugar coating will fully harden. Prep the remaining salad components: Wash and slice ½ lb. of strawberries, thinly slice ¼ of a red onion, portion out 2 oz. of crumbled feta cheese, and gather your cooled candied pecans. Assemble the salad: Divide 8 oz. of spinach between four salad plates (roughly 2 oz. per plate), or you can add all of the spinach to a larger serving bowl.
Add 2 Tbsp of the balsamic vinaigrette to each salad plate or drizzle ⅓ cup of the dressing over the bowl of spinach. Divide the toppings (sliced strawberries, sliced red onion, 1 Tbsp of crumbled feta, and 1-2 Tbsp of candied pecans) between the four salad plates or add the toppings to a larger salad serving bowl.
Drizzle each salad with a little more of the balsamic dressing and enjoy! How To Store Strawberry Spinach Salad Strawberry spinach salad stores well in the fridge for up to 3 days.
In order to keep the spinach from wilting too much, it’s best to store the strawberries and the dressing separately and add them to the salad right before you’re ready to serve.
