Strawberry Spinach Salad

Name: Strawberry Spinach Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 side salads
Ingredients: 1/3 cup olive oil; 3 Tbsp balsamic vinegar; 2 Tbsp honey; 1/2 Tbsp Dijon mustard; 1 garlic clove, minced; 1/2 tsp dried basil; 1/4 tsp salt; 1/4 tsp freshly cracked black pepper; 1/2 Tbsp butter; 2 Tbsp brown sugar; 1 pinch salt; 1/2 cup Chopped Pecans; 8 oz baby spinach; 1/2 lb strawberries, sliced; 1/4 red onion, thinly sliced; 2 oz crumbled Feta cheese

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
4 side salads
Calories
405 kcal
Course
Salad
Cuisine
American

Strawberry Spinach Salad

Megan Sampson

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A fresh, vibrant, Strawberry Spinach Salad with homemade balsamic vinaigrette dressing, candied pecans, and insanely delicious flavors!

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Ingredients

Servings

Balsamic Vinaigrette

1/3 cup olive oil $1.10
3 Tbsp balsamic vinegar $0.45
2 Tbsp honey $0.50
1/2 Tbsp Dijon mustard $0.09
1 garlic clove, minced $0.08
1/2 tsp dried basil $0.05
1/4 tsp salt $0.01
1/4 tsp freshly cracked black pepper $0.02

Candied Pecans

1/2 Tbsp butter $0.07
2 Tbsp brown sugar $0.08
1 pinch salt $0.01
1/2 cup Chopped Pecans $1.15

Salad

8 oz baby spinach $1.83
1/2 lb strawberries, sliced $1.25
1/4 red onion, thinly sliced $0.21
2 oz crumbled Feta cheese $1.82

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Instructions

Start by making the homemade balsamic vinaigrette dressing. Add the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic clove, dried basil, salt, and freshly cracked black pepper to a jar, bowl, or blender. Close the jar and shake the ingredients together, whisk in a bowl, or blend until the dressing is evenly combined. Set the dressing aside.
Next make the candied pecans. Add the butter, brown sugar and a pinch of salt to a small non-stick skillet. Heat over medium heat while stirring.
Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.
Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
Now prep the strawberries, red onion and feta cheese. Remove the stems and slice the strawberries, thinly slice the red onion, and crumble the feta. Set these ingredients to the side.
Divide the spinach between four plates. Drizzle 2 Tbsp of balsamic vinaigrette on top of each bed of spinach.
Add sliced strawberries, red onions, a tablespoon or two of candied pecans, and a tablespoon of feta cheese to each salad. Feel free to drizzle a little more balsamic vinaigrette over the top of each and enjoy!