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Jessica T. Brown

Strawberry Spinach Pecan Salad

A quick, colorful salad that’s light, nutritious, and full of bold flavor, this Strawberry Spinach Salad is a go-to for spring and summer meals. It’s ideal for busy weekdays or impressing guests at gatherings—all with minimal effort
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings: 5
Course: Salad, Side Dish
Cuisine: American, Mediterranean-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 5 oz baby spinach leaves washed and dried
  • 1 cup fresh strawberries thinly sliced
  • ⅓ cup red onion thinly sliced into half-moons
  • ½ cup pecan halves lightly toasted
  • 2 oz feta cheese crumbled
  • 1 batch homemade poppy seed dressing or your favorite store-bought
  • To taste sea salt
  • To taste freshly ground black pepper

Equipment

  • 1 Large Salad Bowl
  • 1 Salad Spinner
  • 1 Skillet (for toasting pecans)
  • 1 Pair of Salad Tongs
  • 1 Set of Mixing Bowls

Method
 

  1. Prep the Salad Base: In a large mixing bowl, add the baby spinach leaves. Ensure they are completely dry to keep the salad crisp and fresh. Add the sliced strawberries and red onion to the bowl, spreading them evenly over the greens.
  2. Drizzle & Toss with Dressing: Pour a light amount of the poppy seed dressing over the salad ingredients. Using salad tongs or clean hands, gently toss everything until lightly coated, being careful not to bruise the spinach.
  3. Add Crunch & Creaminess: Sprinkle the toasted pecan halves and crumbled feta cheese over the tossed salad. Give it one more gentle mix to distribute everything evenly, or leave the toppings layered for a more elegant presentation.
  4. Final Touches: Taste and season with a pinch of sea salt and a few cracks of black pepper if desired. Add more dressing if needed, just before serving, to keep the salad vibrant and not soggy.
  5. Serve & Enjoy: Serve immediately in chilled bowls or plates for the freshest flavor. This salad pairs beautifully with grilled proteins or crusty bread for a more filling meal.

Notes

  • Make-Ahead Tip: You can prep the salad ingredients up to a day ahead—just store the components separately and combine them right before serving.
  • Toasting Pecans: Toasting enhances the flavor of the nuts—simply heat them in a dry skillet over medium heat for 2–3 minutes, stirring frequently until aromatic.
  • Customizations: Try swapping feta for goat cheese or using walnuts instead of pecans. Add grilled chicken or quinoa for a protein boost.
  • Vegan Option: Use a dairy-free feta alternative or omit the cheese entirely—there’s still plenty of flavor from the dressing and toppings.