This Strawberry Spinach Salad with Feta and Pecan Toss Recipe is a bright and delightful combination that never fails to impress. Imagine tender baby spinach leaves layered with juicy, sweet strawberries, crunchy toasted pecans, and creamy feta crumbles, all brought together with a luscious balsamic poppy seed dressing. This salad is perfect for warm days, potlucks, or anytime you want a refreshing dish that balances flavors and textures effortlessly. With every bite, you get a lovely interplay of sweet, savory, and tangy notes that brighten up any meal.
Ingredients You’ll Need
Each ingredient in this Strawberry Spinach Salad with Feta and Pecan Toss Recipe plays an essential role, from the crispness of fresh spinach to the rich creaminess of feta and the sweet crunch of toasted pecans. Together, they create layers of flavor, texture, and color that make this salad simply irresistible.
- 10 ounces fresh baby spinach: The hearty and tender greens provide a fresh base full of nutrients and vibrant color.
- 1 cup pecans: Toasted for extra crunch and a deep nutty flavor that complements the sweetness of strawberries.
- ¾ cup crumbled feta: Adds a salty, creamy punch to balance the fruitiness in the salad.
- ¼ cup red onion (thinly sliced): Offers a mild sharpness that perks up each bite without overpowering the other flavors.
- 1 pound strawberries (hulled and quartered): Juicy, bright, and sweet, they brighten up the entire salad.
- ¼ cup Balsamic Vinegar: Provides a tangy sweetness perfect for the dressing base.
- 1 ½ Tablespoons poppy seeds: Adds subtle texture and a delicate nutty note to the dressing.
- ½ teaspoon Dijon mustard: Gives a mild zing and helps emulsify the dressing.
- 3 Tablespoons extra virgin olive oil: Smooths out the dressing with richness and a fruity undertone.
- 1 ½ Tablespoons honey: Sweetens the dressing naturally and keeps all the flavors balanced.
- ½ teaspoon salt: Enhances all the salad’s flavors without overwhelming any.
- ¼ teaspoon ground black pepper: Adds a gentle heat and rounds out the seasoning.
How to Make Strawberry Spinach Salad with Feta and Pecan Toss Recipe
Step 1: Prepare the Spinach
If your baby spinach isn’t prewashed, this is the perfect time to give it a gentle rinse and then dry thoroughly with paper towels. Clean, dry spinach keeps the salad fresh and prevents any unwanted sogginess from forming when you toss everything together.
Step 2: Toast the Pecans
Preheat your oven to 350 degrees Fahrenheit. Spread the raw pecans out in a single layer on an ungreased baking sheet. Pop them in and toast for about 6-8 minutes or until you can smell that gorgeous nutty aroma. Keep an eye to avoid burning—they’ll go from toasted to burnt quickly!
Step 3: Cool and Chop Pecans
Once toasted, remove the pecans from the oven and set them aside to cool completely. When cool, coarsely chop them to get those perfect crunchy bites that will contrast beautifully against the softness of the spinach and strawberries.
Step 4: Soak the Red Onion
To mellow out the sharpness of the thinly sliced red onion, place it in a small bowl of cold water and let it soak while you finish prepping the other ingredients. This step softens the bite but keeps its lovely flavor present in the salad.
Step 5: Mix the Dressing
In a small bowl, whisk together the balsamic vinegar, poppy seeds, Dijon mustard, extra virgin olive oil, honey, salt, and ground black pepper. This beautiful dressing is tangy, sweet, and slightly nutty—complementing the salad perfectly and bringing all the ingredients together in harmony.
Step 6: Assemble the Salad
Drain the red onions well and combine with the spinach, quartered strawberries, crumbled feta, and toasted chopped pecans in a large bowl. Drizzle the dressing over everything and gently toss to combine. Be sure to toss lightly to avoid crushing the strawberries or bruising the spinach.
How to Serve Strawberry Spinach Salad with Feta and Pecan Toss Recipe
Garnishes
A sprinkle of extra feta or a few whole pecans on top adds a lovely finishing touch. Fresh mint or basil leaves also pair beautifully here, lending a fragrant herbal note that lifts the salad even further.
Side Dishes
This salad stands wonderfully on its own as a light meal, but it also pairs well with grilled chicken, salmon, or even a simple quiche. The refreshing flavors provide balance when served alongside heavier mains.
Creative Ways to Present
For a fun twist, serve the salad inside hollowed-out strawberry halves or build individual salad cups using small mason jars layered with ingredients and dressing on the bottom. It’s visually stunning and perfect for gatherings or picnics.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad without dressing in an airtight container in the fridge for up to 2 days to keep the spinach from wilting. Keep the dressing separate and toss right before serving for the best texture and flavor.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The strawberries and spinach lose their fresh texture once frozen.
Reheating
This salad is served cold or at room temperature and is not intended to be reheated. For leftovers, simply toss again with fresh dressing and enjoy as a crisp salad experience.
FAQs
Can I substitute other nuts for pecans?
Absolutely! Walnuts or almonds work well and provide a similar crunchy texture, though pecans lend a unique sweetness that pairs beautifully with the strawberries. Toast any nuts before adding to maximize flavor.
Is there a way to make this salad vegan?
Yes! Simply swap the feta cheese for a plant-based cheese alternative or omit it altogether. You might want to add a little extra salt or a sprinkle of nutritional yeast for a cheesy flavor dimension.
How do I keep the strawberries from making the salad soggy?
Make sure to toss the salad just before serving. Also, use firm, ripe strawberries, and keep the dressing separate until ready to eat to prevent sogginess.
What other dressings work well with this salad?
A simple honey mustard or a citrus vinaigrette would complement the flavors, but there’s something special about the balsamic poppy seed dressing that really makes this recipe shine.
Can I add protein to make this a meal?
Definitely! Grilled chicken, shrimp, or even chickpeas are great options to add protein and turn this delicious Strawberry Spinach Salad with Feta and Pecan Toss Recipe into a fulfilling main course.
Final Thoughts
There’s something truly magical about the mix of sweet strawberries, salty feta, and crunchy pecans in this salad, and I can’t recommend the Strawberry Spinach Salad with Feta and Pecan Toss Recipe enough. Whether it’s a cozy family dinner or a festive gathering with friends, this salad brings brightness and joy to the table every time. Give it a try—you’re going to love how easy and rewarding this salad is to make and enjoy!
Print
Strawberry Spinach Salad with Feta and Pecan Toss Recipe
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 6 side salads
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Strawberry Spinach Salad featuring fresh baby spinach, toasted pecans, crumbled feta, thinly sliced red onions, and juicy strawberries, all tossed in a sweet and tangy balsamic poppy seed dressing. Perfect as a light side salad for any meal.
Ingredients
Salad
- 10 ounces fresh baby spinach
- 1 cup pecans (raw)
- ¾ cup crumbled feta cheese
- ¼ cup red onion (thinly sliced)
- 1 pound strawberries (hulled and quartered)
Dressing
- ¼ cup balsamic vinegar
- 1 ½ tablespoons poppy seeds
- ½ teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the spinach: If your spinach hasn’t been prewashed, thoroughly wash the fresh baby spinach leaves and pat them dry using paper towels to remove excess moisture.
- Toast the pecans: Preheat your oven to 350°F (175°C). Spread the raw pecans in a single layer on an ungreased baking sheet.
- Bake pecans: Bake the pecans for 6-8 minutes or until they become fragrant, being careful to watch closely to avoid burning.
- Cool and chop pecans: Remove the pecans from the oven and let them cool completely. Once cooled, coarsely chop the pecans and set aside.
- Soak the red onions: Place the thinly sliced red onions in a small bowl of cold water to mellow their sharpness while you prepare the rest of the salad.
- Make the dressing: In a small bowl, whisk together balsamic vinegar, poppy seeds, Dijon mustard, honey, salt, and black pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing is well combined and emulsified.
- Assemble the salad: In a large salad bowl, combine the baby spinach, quartered strawberries, soaked and drained red onions, crumbled feta cheese, and toasted pecans.
- Toss and serve: Pour the dressing over the salad and gently toss everything together until the ingredients are evenly coated. Serve immediately for the freshest flavor and crunch.
Notes
- Soaking red onions in cold water reduces their sharpness but retains flavor.
- Watch pecans closely while baking to prevent burning.
- This salad is best served fresh to maintain the crispness of the spinach and texture of the pecans.
- For added protein, grilled chicken or tofu can be added.
