If you are longing for a salad that bursts with freshness, color, and a delightful harmony of flavors, the Strawberry Spinach Salad with Feta, Pecans, and Balsamic Vinaigrette Recipe is exactly what you need. This vibrant and refreshing salad combines the earthiness of baby spinach, the juicy sweetness of strawberries, the creamy tang of feta cheese, and the satisfying crunch of pecans, all brought together by a tangy yet sweet balsamic vinaigrette. It’s a dish that’s as visually stunning as it is delicious, perfect for brightening up any meal or serving as a star on its own.
Ingredients You’ll Need
Getting this salad just right is all about the thoughtful simplicity of ingredients. Each one plays a crucial role, contributing unique tastes, textures, and colors that make the Strawberry Spinach Salad with Feta, Pecans, and Balsamic Vinaigrette Recipe so memorable.
- 8-10 oz. baby spinach or mixed greens: The fresh, tender greens provide a vibrant base and a mild, slightly earthy flavor.
- 8 oz. strawberries, sliced: These add juicy sweetness and bright red color that immediately catch the eye.
- 6 oz. crumbled feta cheese: Offers a creamy, tangy bite that perfectly contrasts the sweet strawberries.
- ½ small red onion, thinly sliced: Adds a mild sharpness and subtle crunch.
- ½ cup chopped roasted pecans: Brings warmth, texture, and a nutty depth.
- ¼ cup roasted and salted pumpkin seeds (optional): An extra crunch and a hint of savory saltiness.
- 1 small avocado, cubed: Creamy richness that balances the tangy and sweet elements.
- Salt and black pepper to taste: Essential for seasoning and enhancing all the natural flavors.
- ½ cup avocado or olive oil: The base for the vinaigrette, delivering smoothness and a fruity note.
- â…“ cup good quality balsamic vinegar: Adds acidity, sweetness, and a luscious dark color.
- ¼ cup maple syrup or honey: The perfect natural sweetener to balance the vinegar’s tang.
- Pinch of salt: To round out the dressing’s flavors.
How to Make Strawberry Spinach Salad with Feta, Pecans, and Balsamic Vinaigrette Recipe
Step 1: Assemble the fresh ingredients
Begin by gently adding the baby spinach or mixed greens into a large salad bowl. Layer the sliced strawberries, crumbled feta cheese, thinly sliced red onion, chopped roasted pecans, and pumpkin seeds on top. This combination offers a stunning range of colors and textures right from the start. If you aren’t ready to serve immediately, cover and chill the assembled salad for up to 24 hours to keep everything fresh and crisp.
Step 2: Prepare the balsamic vinaigrette
Next, it’s time to make the luscious dressing that brings it all together. Combine avocado or olive oil, good quality balsamic vinegar, your choice of maple syrup or honey, and a pinch of salt in a mason jar or blender. Shake or blend thoroughly until the dressing is emulsified and silky-smooth. The vinaigrette’s perfect balance of tangy and sweet beautifully complements the salad’s natural flavors. Keep this dressing at room temperature so it’s ready when your salad is.
Step 3: Add avocado and dress the salad
Right before serving, toss in the cubed avocado for that extra creamy touch. Then, pour the balsamic vinaigrette over the salad gradually, tossing gently to coat all the ingredients evenly without bruising the delicate greens. Taste and adjust with salt and black pepper as needed. The result is a perfectly balanced, crisp, and flavorful salad that shines in every bite.
How to Serve Strawberry Spinach Salad with Feta, Pecans, and Balsamic Vinaigrette Recipe
Garnishes
To elevate your presentation and add even more layers of flavor, consider sprinkling fresh basil leaves or mint on top. A few extra roasted pecans or a drizzle of additional balsamic glaze can add a touch of elegance and richness that makes this salad feel extra special for guests or family alike.
Side Dishes
This salad pairs incredibly well with grilled chicken, salmon, or a simple crusty baguette. Its bright flavors and satisfying crunch create a refreshing contrast to heartier mains while still holding its own as a substantial side. For vegetarians, serve alongside a warm quinoa pilaf or roasted vegetable medley for a balanced meal.
Creative Ways to Present
Make this salad the centerpiece of your table by serving it in a large glass bowl to showcase its gorgeous colors or portion it in individual mason jars for a rustic, grab-and-go appeal. You can also layer the ingredients in a trifle dish with vinaigrette drizzled between layers to create an impressive visual effect before tossing to serve.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad and dressing separately for best freshness. Keep the salad in an airtight container in the refrigerator for up to one day. Toss the salad with dressing just before eating to avoid sogginess.
Freezing
Because of its fresh components and delicate textures, freezing is not recommended for the Strawberry Spinach Salad with Feta, Pecans, and Balsamic Vinaigrette Recipe. The ingredients can lose their fresh quality and become mushy after thawing.
Reheating
This salad is best served cold or at room temperature. Avoid reheating since it will wilt the greens and alter the lovely balance of flavors and textures. Just enjoy it fresh for the best experience.
FAQs
Can I use dried strawberries instead of fresh?
Fresh strawberries make the biggest difference in texture and flavor. Dried strawberries would be too chewy and not provide the juicy sweetness that this salad shines with, so fresh is best here.
What can I substitute for feta cheese?
If feta is not available or to suit dietary preferences, try goat cheese or a dairy-free cheese alternative that crumbles well. Both will maintain the creamy tanginess that balances the salad.
How do I make the dressing ahead of time?
You can prepare the balsamic vinaigrette up to three days in advance. Store it in a sealed jar in the refrigerator and shake well before using to recombine the ingredients.
Are there nut-free options?
If you need to avoid nuts, omit the pecans and pumpkin seeds and replace with toasted sunflower or pumpkin seeds only, or crisp chickpeas for crunch. The salad will still be delicious.
Can this salad be made vegan?
Absolutely! Simply swap the feta cheese for a vegan cheese substitute or omit altogether, and use a maple syrup-based vinaigrette instead of honey to keep it fully plant-based.
Final Thoughts
I truly hope you give the Strawberry Spinach Salad with Feta, Pecans, and Balsamic Vinaigrette Recipe a try soon because it’s one of those dishes that makes healthy eating feel like a celebration. Fresh, flavorful, and downright addictive, it’s perfect for any occasion when you want a salad that’s both nourishing and joyfully vibrant.
Print
Strawberry Spinach Salad with Feta, Pecans, and Balsamic Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Strawberry Spinach Salad combines fresh baby spinach with sweet strawberries, creamy feta cheese, crunchy pecans and pumpkin seeds, and ripe avocado for a nutritious and flavorful dish. Tossed with a homemade balsamic vinaigrette sweetened with maple syrup or honey, this salad is perfect as a light lunch or a refreshing side for any meal.
Ingredients
Salad Ingredients
- 8–10 oz. baby spinach (or mixed greens)
- 8 oz. strawberries, sliced
- 6 oz. feta cheese, crumbled
- ½ small red onion, thinly sliced
- ½ cup chopped roasted pecans
- ¼ cup roasted and salted pumpkin seeds (optional)
- 1 small avocado, cut into cubes
- Salt and black pepper, to taste
Dressing Ingredients
- ½ cup oil (avocado or olive oil)
- â…“ cup balsamic vinegar (high quality preferred)
- ¼ cup maple syrup or honey
- Pinch of salt
Instructions
- Prepare the salad base: In a large bowl, combine the baby spinach, sliced strawberries, crumbled feta cheese, thinly sliced red onion, chopped roasted pecans, and roasted pumpkin seeds. Mix gently to combine all the ingredients evenly. Cover and store in the refrigerator for up to 24 hours if preparing ahead.
- Make the dressing: In a mason jar or blender, combine the oil, balsamic vinegar, maple syrup or honey, and a pinch of salt. Shake vigorously or blend until the dressing is smooth and emulsified. The dressing can be stored at room temperature until ready to use.
- Assemble and serve: Just before serving, add the cubed avocado to the salad bowl. Pour the desired amount of dressing over the salad, tossing gently to coat everything evenly. Season with salt and black pepper to taste. Serve immediately for the freshest flavor and texture.
Notes
- To keep the salad fresh for later use, add avocado and dressing just before serving to avoid sogginess.
- You can substitute pecans with walnuts or almonds if preferred.
- For a vegan version, omit the feta cheese or use a plant-based cheese alternative.
- Adjust sweetness of the dressing by varying maple syrup or honey quantity as per taste.
