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Fresh Strawberry Spinach Salad with Candied Pecans and Balsamic Dressing

fresh strawberry spinach salad - featured image
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A quick and easy summer salad featuring fresh baby spinach, juicy strawberries, crunchy candied pecans, and a tangy balsamic dressing. Perfect for a light meal or a crowd-pleasing side dish.

Ingredients

Scale
  • 6 cups fresh baby spinach leaves, washed and dried
  • 1 pint fresh strawberries, hulled and sliced
  • ¼ cup red onion, thinly sliced (optional)
  • ½ cup crumbled feta cheese (can substitute goat cheese)
  • 1 cup raw pecan halves
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 1 tablespoon butter, melted
  • 3 tablespoons balsamic vinegar (preferably aged)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the candied pecans: In a medium skillet, melt 1 tablespoon of butter over medium heat. Add 1 cup raw pecans, ¼ cup granulated sugar, ½ teaspoon cinnamon, and a pinch of salt. Stir constantly for 5-7 minutes until pecans are evenly coated and sugar is melted and bubbly. Transfer pecans onto parchment paper to cool and harden.
  2. Wash and dry spinach thoroughly using a salad spinner or pat dry with a clean towel.
  3. Hull and thinly slice 1 pint of fresh strawberries. Thinly slice about ¼ cup of red onion if using.
  4. Make the balsamic dressing: In a small bowl, whisk together 3 tablespoons balsamic vinegar, 3 tablespoons extra virgin olive oil, 1 tablespoon honey, and 1 teaspoon Dijon mustard. Season with salt and freshly ground black pepper to taste. Adjust sweetness or acidity as preferred.
  5. Assemble the salad: In a large mixing bowl, combine dried spinach, sliced strawberries, and red onion. Drizzle about half the dressing over the salad and toss gently to coat without bruising the leaves.
  6. Add crumbled feta cheese and cooled candied pecans. Drizzle the remaining dressing on top or serve on the side.
  7. Give one final gentle toss before serving to distribute flavors evenly.

Notes

Dry spinach leaves thoroughly to prevent sogginess. Stir candied pecans constantly to avoid burning. If candied pecans are sticky after cooling, crisp them in a low oven (300°F) for a few minutes. Whisk dressing well to emulsify. Toss salad gently to avoid bruising berries. Assemble just before serving for best freshness.

Nutrition

Keywords: strawberry spinach salad, candied pecans, balsamic dressing, summer salad, quick salad, healthy salad, vegetarian salad, gluten-free salad

Find it online: https://yumyep.com/fresh-strawberry-spinach-salad-recipe-with-candied-pecans-and-balsamic-dressing-perfect-for-summer/