If you’ve been searching for a fresh, vibrant, and downright irresistible salad, look no further than this Strawberry Spinach Salad with Feta, Pecans, and Balsamic Dressing Recipe. It’s the perfect balance of sweet and savory, crunchy and creamy, and it brings a beautiful splash of color and flavor to your table. Whether you’re hosting a summer lunch or just craving something healthy and flavorful, this salad will quickly become a personal favorite, making your taste buds dance with joy and your meals feel extra special.
Ingredients You’ll Need
All the ingredients in this salad are simple yet absolutely essential—they work in perfect harmony to deliver a delightful mix of textures and tastes. Each one adds its own character, whether it’s the tender baby spinach or the sweet burst from ripe strawberries, making this dish so much more than just a salad.
- Baby spinach (8-10 oz.): Provides a tender, slightly earthy base packed with nutrients and vibrant green color.
- Strawberries (8 oz., sliced): Adds natural sweetness and a juicy burst that brightens every bite.
- Feta cheese (6 oz., crumbled): A creamy, tangy contrast that enhances the salad’s complexity.
- Red onion (½ small, thinly sliced): Offers a mild bite and a subtle crunch that balances the sweetness.
- Chopped roasted pecans (½ cup): Delivers a toasty crunch and buttery flavor for extra texture.
- Pumpkin seeds (¼ cup, roasted and salted, optional): Adds additional crunch and a salty touch, perfect for seed lovers.
- Avocado (1 small, cubed): Brings creaminess and richness that rounds out the salad beautifully.
- Salt and black pepper (to taste): Essential seasonings to balance and lift all the flavors.
- Oil (½ cup, avocado or olive): The base for the dressing, providing smoothness and helping marry the flavors together.
- Balsamic vinegar (⅓ cup): Adds tangy depth and a subtle hint of sweetness that complements the strawberries.
- Maple syrup or honey (¼ cup): A natural sweetener that balances the acidity of the vinegar perfectly.
- Pinch of salt: Needed in the dressing to enhance flavor and bind everything flawlessly.
How to Make Strawberry Spinach Salad with Feta, Pecans, and Balsamic Dressing Recipe
Step 1: Combine the Salad Ingredients
Take a large bowl and add the fresh baby spinach, the sliced strawberries, crumbled feta cheese, thinly sliced red onion, chopped roasted pecans, and pumpkin seeds if you’re using them. This is where the vibrant colors and textures start to come together, creating a gorgeous and inviting base that you’ll want to dive right into. Once mixed, you can store this in the refrigerator for up to 24 hours if you want to prep ahead.
Step 2: Whisk Up the Balsamic Dressing
Next, it’s time for the magic in the dressing—combine the oil, balsamic vinegar, your choice of maple syrup or honey, and a pinch of salt. Use a mason jar to shake it vigorously or a blender to emulsify until everything is well blended. This dressing is the soulful heart of the salad, delivering that perfect tangy-sweet balance that complements the fresh ingredients perfectly. Keep it at room temperature until you’re ready to dress the salad.
Step 3: Add Avocado and Dress the Salad
Just before serving, gently fold in the cubed avocado for a luscious creaminess that takes this salad to the next level. Pour your freshly made balsamic dressing over the salad to your desired amount, then toss everything carefully to ensure each bite is beautifully coated. Don’t forget to season with salt and freshly ground black pepper to fine-tune the flavors!
How to Serve Strawberry Spinach Salad with Feta, Pecans, and Balsamic Dressing Recipe
Garnishes
To elevate your serving, sprinkle a few extra chopped pecans or pumpkin seeds on top for added crunch and a touch of elegance. A few fresh strawberry slices arranged artfully can make the salad look so inviting and Instagram-worthy. For a little fresh herb aroma, a light scattering of chopped basil or mint adds wonderful fragrance and color.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light, balanced meal. It also shines as a vibrant side next to savory quiches, pasta dishes, or your favorite grilled vegetables. The fresh and tangy notes bring a contrast that can brighten up heavier mains beautifully.
Creative Ways to Present
Try layering this salad in individual glass jars for a fun picnic-ready approach, or serve it on a large platter where guests can help themselves. For a party, consider spooning the salad into small lettuce cups for bite-sized appetizers that pack all the flavor in each mouthful. Presentation is part of the joy, and this salad looks stunning no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the salad (without avocado and dressing) in an airtight container in the refrigerator for up to 24 hours. The ingredients hold well, but avocado and dressing are best added fresh to prevent sogginess and browning.
Freezing
This salad is best enjoyed fresh. Because of the delicate spinach and fresh strawberries, freezing is not recommended as it will ruin the texture and flavor of the ingredients.
Reheating
Reheating is not ideal for this salad since it’s best served cold and fresh. Instead, assemble and dress it just before serving to maintain the bright flavors and perfect textures.
FAQs
Can I use other greens besides spinach?
Absolutely! Baby kale, arugula, or mixed greens all work well and can add exciting variations in texture and flavor to the Strawberry Spinach Salad with Feta, Pecans, and Balsamic Dressing Recipe.
What can I substitute for pecans?
If pecans aren’t your thing, toasted walnuts, almonds, or even crunchy sunflower seeds make excellent alternatives that keep the salad’s satisfying crunch.
How long does the balsamic dressing keep?
The dressing can be stored in the refrigerator for up to a week. Make sure to give it a good shake or stir before using, as natural separation will happen.
Can I make this salad vegan?
Yes! Simply swap the feta cheese for a vegan cheese alternative or omit it entirely. Use maple syrup instead of honey to keep the dressing vegan-friendly.
Is this salad suitable for meal prep?
Definitely. Keep the dressing and avocado separate until ready to serve, and store the salad base in the refrigerator. Toss everything together just before eating for the best taste and texture.
Final Thoughts
There’s something truly special about this Strawberry Spinach Salad with Feta, Pecans, and Balsamic Dressing Recipe that feels like a celebration of fresh, wholesome flavors. It’s bright, colorful, and incredibly satisfying, making it an absolute joy to prepare and share with loved ones. Give it a try—you might just find yourself making it again and again to brighten your meals and bring a little pop of happiness to your table.
Print
Strawberry Spinach Salad with Feta, Pecans, and Balsamic Dressing 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
A vibrant and refreshing Strawberry Spinach Salad that combines fresh baby spinach, sweet strawberries, crunchy pecans and pumpkin seeds, creamy avocado, and tangy feta cheese, all tossed in a homemade balsamic vinaigrette. Perfect as a light lunch or a colorful side dish, this salad is quick to prepare and can be stored chilled until serving.
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)
- ⅓ cup balsamic vinegar
- 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 if using. Mix gently to distribute ingredients evenly. Cover and refrigerate this mixture for up to 24 hours if preparing ahead.
- Make the Dressing: In a mason jar or blender, add the oil, balsamic vinegar, maple syrup or honey, and a pinch of salt. Shake vigorously or blend until the dressing is emulsified and smooth. Keep the dressing at room temperature until ready to serve.
- Assemble and Serve: Just before serving, add the cubed avocado to the salad bowl. Drizzle the prepared dressing over the salad to your preference and toss gently until everything is evenly coated. Season with additional salt and freshly ground black pepper to taste. Serve immediately for the freshest flavors.
Notes
- The salad base can be prepared up to 24 hours in advance and stored refrigerated; add avocado and dressing just before serving to maintain freshness.
- Use ripe but firm strawberries for the best texture and flavor.
- Maple syrup or honey can be substituted depending on your preference for natural sweeteners.
- If you prefer, toasted walnuts or almonds can be used in place of pecans.
- Avocado oil adds a mild flavor and healthy fats, but olive oil is an excellent alternative.
