Strawberry Spinach Salad with Candied Pecans Feta and Balsamic Vinaigrette
User Reviews
4.8
Strawberry Spinach Salad with Candied Pecans Feta and Balsamic Vinaigrette
Description
The Strawberry Spinach Salad with Candied Pecans Feta and Balsamic Vinaigrette recipe blends fresh produce and simple ingredients for a salad offering a range of flavors and textures. Baby spinach provides a soft, leafy base, while the strawberries add juiciness and sweetness. Crumbled feta introduces a salty, creamy contrast and red onion slices contribute a mild sharpness. Candied pecans, prepared by cooking pecans with brown sugar and butter until caramelized, add crunch and a touch of caramel sweetness.
The balsamic vinaigrette is made by reducing balsamic vinegar by half to concentrate its flavor, then whisking in olive oil, Dijon mustard, and honey to balance acidity with sweetness and body. Seasoned with salt and pepper, the dressing ties all the salad components together with a tangy, slightly sweet finish.
This salad is assembled by tossing the spinach, strawberries, half the feta, red onion, and pecans, then dressing lightly to coat before plating and topping with remaining feta and dressing. It is best served immediately to retain the crispness of the nuts and freshness of the greens. Variations can include using other berries or swapping feta for crumbled goat cheese depending on availability or preference.
Ingredients
Vinaigrette
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- salt freshly ground
- black pepper freshly ground
Candied pecans
- 3/4 cup pecan broken or roughly chopped
- 1 1/2 Tbsp brown sugar
- 1/2 Tbsp butter
Salad
- 10 oz baby spinach
- 1 lb strawberry hulled and sliced, fresh
- 5 oz feta cheese crumbled
- 1/3 red onion thinly sliced, small
Instructions
For the vinaigrette:
- Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey and whisk to blend while seasoning with salt and pepper to taste. Thin with a little water if desired. Set aside.
For the pecans:
- Add pecans, brown sugar and butter to a small non-stick skillet and cook over medium-heat, stirring constantly until sugar starts to melt and caramelize, about 2 - 3 minutes. Transfer to a plate in a single layer to cool.
For the salad:
- In a salad bowl toss together spinach, strawberries, half of the feta, red onion and pecans. Drizzle about 1/3 of the dressing over salad then plate and drizzle remaining dressing over individual portions and top with remaining half of the feta. Serve immediately.
Notes
- Try substituting blueberries or other berries for strawberries to vary the salad’s flavor.
- Apples or pears can be used instead of strawberries for a different sweetness and texture.
- If feta cheese is unavailable, crumbly goat cheese makes a suitable alternative.
User Reviews
Overall Rating
4.8
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