Fresh Strawberry Spinach Salad with Crunchy Pecans Easy Recipe for Perfect Summer Salad

Let me tell you, the scent of fresh strawberries mingling with crisp spinach and toasted pecans is enough to make anyone’s mouth water. The first time I tossed together this Fresh Strawberry Spinach Salad with Crunchy Pecans, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It takes me back to summers when I was knee-high to a grasshopper, helping my grandma pick strawberries from her garden on lazy, sun-drenched afternoons. She always had a knack for making simple ingredients sing, and this salad is just that—a pure, nostalgic comfort wrapped in a vibrant, fresh package.

You know what? My family couldn’t stop sneaking handfuls off the bowl before dinner even started (and I can’t really blame them). Honestly, this Fresh Strawberry Spinach Salad with Crunchy Pecans is dangerously easy to make and perfect for brightening up your picnic or potluck spread. It’s a sweet treat for your kids, a refreshing side for your summer BBQ, and that perfect pop of color for your Pinterest salad board. After testing this recipe more times than I care to admit—in the name of research, of course—it’s become a staple for family gatherings and gifting to friends. Trust me, this one feels like a warm hug on a plate, and you’re going to want to bookmark it for every sunny day ahead.

Why You’ll Love This Fresh Strawberry Spinach Salad with Crunchy Pecans

From my kitchen to yours, this salad has earned its spot as a go-to summer favorite. Here’s why it’s so special:

• Quick & Easy: Comes together in under 15 minutes—perfect for busy weeknights or last-minute gatherings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have fresh strawberries, spinach, and pecans in your pantry or fridge.
• Perfect for Summer: Light, refreshing, and packed with seasonal flavor—ideal for picnics, potlucks, or a fresh lunch.
• Crowd-Pleaser: Kids and adults alike rave about the sweet crunch and tangy dressing combo.
• Unbelievably Delicious: The combo of juicy strawberries, nutty pecans, and tender spinach with a zesty dressing is a next-level flavor experience.

What sets this Fresh Strawberry Spinach Salad with Crunchy Pecans apart? It’s the perfect balance of sweet, savory, and crunchy. The pecans are toasted just right to bring out their natural oils and flavor, while the dressing has a zing that ties everything together without overpowering the fresh ingredients. This isn’t just another salad; it’s my best version, tested and loved by family and friends. Honestly, it’s comfort food reimagined—lighter, faster, but with the same soul-soothing satisfaction. Whether you’re impressing guests or just treating yourself to something wholesome, this salad hits the spot every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or fresh finds that come together beautifully in this salad.

• Fresh Baby Spinach: About 6 cups (180 grams), washed and dried (use organic if you can for the best flavor and texture).
• Fresh Strawberries: 2 cups (about 300 grams), hulled and sliced (ripe and juicy are best—local berries if you can).
• Pecans: 1 cup (120 grams), roughly chopped and toasted (I recommend using Stahmann Farms for great quality).
• Red Onion: ¼ cup, thinly sliced (adds a subtle bite—optional if you prefer mild).
• Feta Cheese: ½ cup (75 grams), crumbled (for a creamy, salty kick; goat cheese works beautifully, too).
• For the Dressing:
• 3 tablespoons extra virgin olive oil (choose a fruity, cold-pressed variety for best taste).
• 2 tablespoons balsamic vinegar (aged, if possible, adds a rich sweetness).
• 1 tablespoon honey or maple syrup (balances the tartness).
• 1 teaspoon Dijon mustard (gives a gentle tang and helps emulsify).
• Salt and freshly ground black pepper, to taste.

Ingredient Tips: If pecans are hard to find, walnuts or almonds make a fine substitute. For a dairy-free version, skip the feta or swap for a vegan cheese alternative. In summer, fresh berries like blueberries or raspberries can be swapped in to mix things up. And if spinach isn’t your favorite, baby kale or arugula will add a peppery twist.

Equipment Needed

• Large salad bowl (glass or ceramic preferred for presentation).
• Small mixing bowl for the dressing.
• Whisk or fork to blend the dressing.
• Sharp knife and cutting board for prepping strawberries and onions.
• Toaster oven or skillet for toasting pecans (a dry skillet works wonders and gives you control).
• Salad tongs or large spoon for tossing.

If you don’t have a dedicated salad bowl, a large mixing bowl will do just fine. For toasting pecans, I find a skillet on medium heat is easiest—you just keep a close eye and stir often to avoid burning. A simple silicone spatula helps scrape up those flavorful toasted bits. Don’t stress if your tools aren’t fancy; this salad is forgiving and all about fresh ingredients!

Preparation Method

1. Toast the Pecans: Heat a dry skillet over medium heat. Add the pecans and toast, stirring frequently, until fragrant and golden brown, about 4-5 minutes. Watch closely to avoid burning. Transfer immediately to a plate to cool.
2. Prep the Strawberries and Onion: Hull and slice the strawberries into thin slices, about ¼-inch thick. Thinly slice the red onion, separating the rings gently to avoid overpowering the salad. Set aside.
3. Wash and Dry Spinach: Rinse baby spinach thoroughly under cold water and spin dry in a salad spinner or pat dry with paper towels. Excess moisture can dilute the dressing and make the salad soggy.
4. Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, and Dijon mustard until well combined. Season with salt and pepper to taste. Taste and adjust sweetness or acidity as you like.
5. Assemble the Salad: In the large bowl, combine spinach, sliced strawberries, and red onion. Drizzle the dressing over the top.
6. Toss Gently: Using salad tongs or two large spoons, toss the salad gently to coat all ingredients evenly with the dressing. Be careful not to bruise the spinach or crush the strawberries.
7. Add Pecans and Feta: Sprinkle the toasted pecans and crumbled feta cheese over the salad. Give a light toss or leave on top for a pretty presentation.
8. Serve Immediately: This salad is best enjoyed fresh. If you need to wait, keep the dressing separate and toss just before serving to keep everything crisp.

Pro tip: If you want your pecans extra crunchy, toast them right before serving. Also, when mixing the dressing, whisk vigorously for a nice emulsion—this helps it cling to the spinach and berries better.

Cooking Tips & Techniques

Getting this Fresh Strawberry Spinach Salad with Crunchy Pecans just right is easier than you think, but a few tips from my trials will help you nail it:

• Toast Nuts Slowly: Toast pecans over medium heat, stirring often. Too hot, and they burn; too low, and they won’t release that amazing aroma.
• Keep Greens Dry: Moisture is the enemy of a crisp salad. Dry spinach thoroughly to avoid a soggy mess.
• Toss Gently: Strawberries bruise easily, so toss with care. Use large spoons or tongs and fold rather than stir.
• Dressing Balance: Adjust the honey and vinegar to your taste. A little more sweetness can balance tart berries, while extra vinegar adds a nice pop.
• Timing: Assemble just before serving. If prepping ahead, keep dressing separate and add nuts and cheese last to keep texture intact.

One goof I made once was adding the dressing too early, which made the salad soggy. Lesson learned: always dress last minute! Also, I once skipped toasting the pecans, and the salad lost that lovely nutty crunch—definitely don’t skip that step.

Variations & Adaptations

This salad is pretty flexible, and I love mixing it up depending on the season or dietary needs.

• Gluten-Free & Vegan: Use maple syrup instead of honey and swap feta for a vegan cheese or omit it altogether. Double-check balsamic vinegar is gluten-free.
• Seasonal Twist: In fall, swap strawberries for sliced apples or pears and add dried cranberries. Spring could see fresh peas added for a green pop.
• Protein Boost: Add grilled chicken, shrimp, or chickpeas to turn it into a filling meal.
• Different Nuts: Walnuts or sliced almonds work well toasted and add different textures.
• Personal Favorite: Once, I tossed in fresh basil leaves and a splash of orange juice to the dressing—it gave a bright, herbal note that was a total crowd-pleaser.

Serving & Storage Suggestions

Serve this salad chilled or at room temperature, making sure to toss just before plating for the best texture. It pairs beautifully with grilled chicken, fish, or a light pasta dish. For drinks, a crisp white wine or sparkling water with lemon complements the freshness perfectly.

Store leftovers (if any!) in an airtight container in the refrigerator without the dressing. Pecans can lose their crunch, so keep them separate if possible and add before serving again. The salad is best eaten within 24 hours for peak freshness.

To reheat or revive, just add a little fresh spinach or strawberries, toss with the dressing, and sprinkle on fresh pecans and cheese. Flavors in this salad develop nicely when ingredients are fresh, so don’t let it sit too long dressed.

Nutritional Information & Benefits

This Fresh Strawberry Spinach Salad with Crunchy Pecans is a nutrient powerhouse. Per serving (about 1 ½ cups), you’re getting roughly 200 calories, with a good dose of fiber, vitamins A and C, antioxidants from strawberries, and healthy fats from pecans.

Spinach brings iron and calcium, while pecans add heart-healthy monounsaturated fats. The natural sweetness comes from fresh fruit and honey, keeping added sugars low. This salad fits nicely into gluten-free, vegetarian, and even light keto-friendly diets if you watch the honey amount.

Personally, I love how this salad feels nourishing without weighing you down—perfect for summer when you want something fresh but satisfying. It’s a simple way to sneak in more greens and antioxidants without feeling like a chore.

Conclusion

So, if you’re looking for a fresh, easy, and downright delicious salad to brighten your table, this Fresh Strawberry Spinach Salad with Crunchy Pecans is a winner. It’s perfect for customizing to your tastes and occasions—whether that’s a quick lunch, a side dish for dinner, or a potluck showstopper.

I love this recipe because it’s got that perfect balance of sweet and savory, crunchy and tender, all wrapped in fresh, wholesome ingredients. It’s a little reminder that sometimes the simplest things bring the most joy.

Give it a try, tweak it your way, and let me know how it turns out! Don’t forget to leave a comment or share your own spins on this classic. Happy salad-making!

Frequently Asked Questions About Fresh Strawberry Spinach Salad with Crunchy Pecans

Can I make this salad ahead of time?

Yes, but keep the dressing separate and add it just before serving to keep the salad crisp. Store pecans and cheese separately if possible.

What can I substitute for pecans if I have a nut allergy?

Sunflower seeds or pumpkin seeds make a great crunchy alternative without nuts.

Is this salad suitable for a vegan diet?

Simply swap honey for maple syrup and omit the feta or use a plant-based cheese to make it vegan-friendly.

Can I use frozen strawberries?

Fresh is best for texture, but if you use frozen, thaw and drain them well to avoid sogginess.

How long does this salad keep in the fridge?

Best eaten within 24 hours when dressed. Without dressing, spinach and toppings can last 2-3 days refrigerated.

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