Spinach Salad With Strawberries and Pecans

Spinach Salad With Strawberries and Pecans
Spinach Salad With Strawberries and Pecans. Diana Rattray
    10 min
Ratings (6)

This salad is a fresh and delicious spring or summer combination of spinach and strawberries. Pecans give the salad some crunch, and if you want to make it more substantial, add some crumbled blue cheese or goat cheese.

For a little extra flavor, toast the pecans. Or, prepare sugared pecans for the salad. You'll find instructions in the tips and variations.

What You'll Need

  • 8 ounces fresh torn spinach or baby spinach
  • 1 1/2 to 2 cups cleaned and sliced strawberries
  • 1/2 cup pecan halves or pieces, lightly toasted, if desired (see below)
  • 2 to 3 ounces goat cheese or blue cheese, crumbled, optional
  • Dressing
  • 1/4 cup Canola oil or other salad oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon each onion and garlic powder
  • dash dry mustard

How to Make It

  • Toss the spinach with the sliced strawberries, pecans, and cheese, if using. Cover and refrigerate until serving time.

  • Combine dressing ingredients in a jar; shake until well blended.

  • When ready to serve, drizzle dressing over the salad and toss lightly.

  • Serves 4 to 6.

  • Tips and Variations

  • Toasted Pecans - Put the pecan halves in a dry skillet over medium heat. Cook, shaking the skillet and turning the pecans until the nuts are lightly browned and aromatic. Remove them to a plate to cool completely before you add them to the salad.

  • Sugared Pecans - Melt 1 tablespoon of butter in a small skillet over medium-low heat. Add the pecans and stir to coat them thoroughly. Add 1 tablespoon of sugar and cook, stirring constantly, until golden brown and the sugar has dissolved. Remove them to a wax paper or parchment paper-lined plate.

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