Description
A vibrant salad combining fresh spinach, juicy strawberries, toasted pecans, and tangy crumbled cheese, all tied together with a zesty balsamic vinaigrette. A perfect balance of sweet, savory, and crunch for a wholesome, crowd-pleasing dish.
Ingredients
6 cups baby spinach
1 1/2 cups strawberries, halved
1/2 cup crumbled feta or goat cheese
1/3 cup slivered or chopped toasted pecans
1/4 cup balsamic vinaigrette (see notes)
Salt and black pepper to taste
Instructions
Wash and pat dry the spinach leaves.
Add halved strawberries and crumbled cheese to a large bowl.
Toss with salt and pepper.
Sprinkle in toasted pecans and drizzle with balsamic vinaigrette.
Gently mix until well combined and serve immediately.
Notes
Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
For balsamic vinaigrette: whisk 2 tbsp olive oil, 1 tbsp balsamic vinegar, and a pinch of honey (or maple syrup) for a non-alcoholic option.
Use fresh lemon juice if unavailable.
Substitute feta with crumbled halal cheese if preferred.
Store leftovers in an airtight container for up to 2 days (without dressing).
- Prep Time: 15
- Cook Time: 5
- Category: Dinner
- Method: Chopping and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 2.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg