Strawberry Spinach Salad Recipe
User Reviews
5
Strawberry Spinach Salad Recipe
Description
The Strawberry Spinach Salad Recipe features a base of packed baby spinach leaves topped with fresh, thinly sliced strawberries and roasted julienne-cut yellow and red bell peppers. Candied pecans add sweetness and crunch, while pickled red onions contribute tang and goat cheese imparts a creamy, slightly tangy contrast. The salad is seasoned simply with coarse salt and freshly cracked black pepper to enhance the natural flavors.
This salad offers a pleasing combination of textures and flavors, balancing sweetness from the strawberries and pecans with savory and tart notes from the goat cheese and pickled onions. The roasted peppers add a mild smokiness and vibrant color, making the salad visually appealing as well.
It can be served as a light lunch or a side dish and pairs well with vinaigrettes or dressings of choice. Adding fresh basil leaves or microgreens enhances freshness, and it easily accommodates additions like cooked chicken, fish, or steak for a heartier meal.
For practical preparation, ingredients and dressing can be prepped up to two days in advance and stored separately to maintain freshness. Seasoning should be added just before serving to avoid wilting the spinach.
Ingredients
- 6 cups baby spinach packed
- 1 cup strawberries fresh, sliced
- 1 cup pecans candied
- ¼ cup red onion pickled
- ½ cup goat cheese crumbled
- 1/3 cup yellow bell pepper julienne, roasted
- 1/3 cup red bell pepper julienne, roasted
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Start by thinly slicing the fresh strawberries.
- Next, julienne the roasted peppers.
- Add the washed and dried baby spinach to a large salad bowl.
- Garnish the salad with the sliced strawberries, candied pecans, pickled onions, cheese, and roasted peppers. Season with salt and pepper and serve alongside your favorite dressing.
Notes
- Prepare salad ingredients and dressing up to 2 days ahead; keep them separate for freshness.
- Store dressed or undressed salad covered in the refrigerator up to 3 days when seasoning and dressing are added just before serving.
- Garnish with fresh basil leaves or microgreens to boost flavor and presentation.
- Add cooked proteins like chicken, fish, or steak to make it more filling if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 13mg | 4% |
| Sodium | 570mg | 24% |
| Potassium | 362mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 4639IU | 93% |
| Vitamin C | 45mg | 50% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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