A vibrant mix of tender baby spinach, juicy sliced strawberries, toasted pecans, and crumbled feta, all lightly coated in a silky balsamic-honey vinaigrette. Ready in mere minutes, this colourful salad elevates an everyday lunch yet feels perfectly at home on a special-occasion table.

Why You’ll Love This Recipe

Elegant presentation with minimal effort
Harmonious balance of sweet, tangy, salty, and nutty notes
Naturally gluten-free and simple to adapt for dairy-free or vegan diets
Twenty-minute preparation start to finish—ideal for busy days
Flexible base that welcomes seasonal fruit, alternate greens, or added protein

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Baby spinach (or mixed spring greens)
Fresh strawberries, hulled and sliced
Pecan halves, toasted or candied
Feta cheese, crumbled
Thinly sliced red onion (optional)

Balsamic–Honey Vinaigrette

Balsamic vinegar
Extra-virgin olive oil
Honey (or maple syrup for vegan)
Dijon mustard
Fine sea salt and freshly ground black pepper

Directions

Toast the pecans
Warm a dry skillet over medium heat. Add pecan halves and stir until fragrant and lightly darkened, 3–4 minutes. Transfer to a plate to cool. (For candied pecans, sprinkle in a tablespoon of brown sugar and a knob of butter; cook until the sugar melts and coats the nuts.)
Prepare the vinaigrette
In a small bowl whisk balsamic vinegar, honey, Dijon, salt, and pepper. While whisking, drizzle in olive oil until the dressing looks thick and glossy.
Assemble the salad
In a large serving bowl layer spinach, strawberries, cooled pecans, red onion, and feta.
Dress and serve
Spoon about half the vinaigrette over the salad, toss gently, taste, and add more dressing if desired. Serve immediately.

Servings and Timing

Yield: 4 main-dish salads or 6–8 side salads
Prep time: 10 minutes
Cook time (toasting pecans): 5 minutes
Total time: 15–20 minutes

Variations

Change the greens: arugula, butter lettuce, or baby kale offer different textures.
Swap the fruit: blueberries, raspberries, pear slices, or mandarin segments work beautifully.
Alternate cheese: goat cheese, shaved Parmesan, or blue cheese provide new flavour profiles.
Different nuts: walnuts, almonds, or pistachios can replace pecans.
Add protein: top with grilled chicken, shrimp, salmon, or cooked quinoa for a heartier meal.
Make it vegan: substitute maple syrup for honey and use a plant-based feta or omit the cheese.

Storage/Reheating

Undressed components: Store greens and berries separately in airtight containers up to 2 days; toasted pecans up to 1 week at room temperature; vinaigrette up to 1 week refrigerated.
Dressed salad: Best enjoyed immediately. If leftovers remain, refrigerate and consume within 24 hours; the spinach will soften but the flavours stay pleasant.

FAQs

How far in advance can I prepare the ingredients?

You may wash and dry the spinach, slice the strawberries, toast the pecans, and whisk the dressing up to 24 hours ahead. Keep each element separate until serving.

Can I use frozen strawberries?

Frozen berries release excess moisture when thawed and lack the desired texture. Fresh strawberries are strongly recommended.

What is the easiest way to candy pecans?

Stir pecans, brown sugar, and a little butter in a skillet over medium heat for about 3 minutes until the sugar melts and coats the nuts. Cool on parchment paper.

Which vinegar works if I have no balsamic?

Raspberry wine vinegar or apple-cider vinegar makes a brighter, fruit-forward dressing; taste and adjust the sweetness accordingly.

Is this salad suitable for meal prep?

Yes—assemble individual portions without dressing, add vinaigrette just before eating, and store chilled up to 2 days.

How do I keep the strawberries from wilting the spinach?

Layer the berries on top of the greens and dress immediately before serving; this limits excess moisture reaching the leaves.

Can I replace honey with a sugar-free option?

Yes, a sugar-free liquid sweetener such as stevia syrup may be used; start with half the amount and adjust to taste.

What nut-free substitute adds crunch?

Toasted sunflower or pumpkin seeds offer a comparable crunch and nutty flavour without allergens.

How do I prevent the vinaigrette from separating?

Whisk vigorously while slowly adding the oil, or shake the dressing in a sealed jar; re-whisk just before using if separation occurs.

What is the calorie count per side-salad serving?

A typical side portion (one-sixth of the recipe) averages about 190 calories, depending on specific ingredient brands and exact dressing quantity.

Conclusion

Strawberry Pecan Salad delivers a delightful interplay of textures and flavours—fresh greens, luscious fruit, crunchy nuts, and creamy cheese accented by a tangy, slightly sweet vinaigrette. Whether served as a light lunch, a dinner side, or the star of a festive spread, this recipe proves that elegance and ease can indeed share the same plate.