The most delicious and simple (I googled) strawberry spinach salad on the whole entire planet Earth! And healthy. Did you know that a 10-11 oz box of baby spinach that goes into this salad contains 69 grams of fiber, 89 grams of protein and some crazy amount of vitamins A and K?! 89 grams of protein in
grass spinach! No wonder cows are so big and strong. Kids, please note that.
So what do we have here?
Sweet fresh strawberries, toasted pecans that goat cheese sticks onto oh so well. Then zesty red onion to taste and super-duper simple homemade balsamic dressing with 4 easy-peasy ingredients. Like if this strawberry spinach salad is not on your Easter/potluck/holidays/10 minute weeknight dinner (with quinoa or whole wheat spaghetti) menu, I’m afraid we can’t be friends.
Below Alex has waved his magic video wand and voila. It’s all magic except eating healthy
just work. Enjoy, my friends!
How to Make Strawberry Spinach Salad
- Hull and slice smaller strawberries in half, large ones in quarters.
- Thinly slice red onion (amount to taste).
- Preheat ceramic non-stick medium skillet on medium heat and add pecans. Toast for about 3 minutes or until fragrant, stirring frequently. I usually just taste test one.
- In a small bowl, combine olive oil, maple syrup, balsamic vinegar, soy sauce and whisk with a fork.
- In a large bowl, add spinach and top with strawberries, cheese, red onion and toasted pecans. I like this order because bulky spinach is at the bottom which makes it easier to stir the salad.
- Drizzle dressing on top and stir gently until well combined.
Strawberry Spinach Salad
Healthy Strawberry Spinach Salad Recipe with toasted pecans, feta or goat cheese, strawberries, spinach, red onion and super simple balsamic dressing. Takes 10 minutes and everyone will rave about this salad!
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 8 servings (side dish)
Strawberry Spinach Salad:
- 1 lb strawberries, hulled and sliced in halves (quarters)
- 3 oz goat or feta cheese, crumbled
- 1/4 cup (to taste) red onion, thinly sliced
- 1 1/2 cups pecans
- 11 oz box baby spinach (prewashed)
- Preheat ceramic non-stick medium skillet on medium heat and add pecans. Toast for about 3 minutes or until fragrant, stirring frequently.
- In a small bowl, combine Balsamic Dressing Ingredients and whisk with a fork.
- In a large bowl, add spinach and top with strawberries, cheese, red onion and toasted pecans. Drizzle dressing on top and stir gently until well combined.
Store: Refrigerate covered for up to 24 hours.
Make Ahead: Refrigerate covered salad and dressing separately for up to 2 days. If you like nuts super crunchy, store them separately in a pantry.
Did you make this recipe? Please give it a star rating in the comments.