Spinach Salad with Strawberries and Pecans

Toasted pecans and a simple vinaigrette top a healthy salad packed full of flavors.


4 (as an appetizer)

Cost per Serving:


Nutritional Information

Calories 419
Fat 41 g
Satfat 6 g
Protein 4 g
Carbohydrate 10 g
Fiber 4 g
Cholesterol 3 mg
Sodium 653 mg


1/2 cup chopped pecans
4 cups baby spinach
6 ounces strawberries, hulled and quartered (about 1 cup)
1/4 cup thinly sliced red onion
1 ounce goat cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
Salt and pepper


Preheat oven to 325°F. Place pecans on a rimmed baking sheet and bake until golden and fragrant, about 5 to 7 minutes, stirring halfway through. Transfer to a bowl and set aside to cool.

Mix spinach, strawberries, onion and goat cheese in a large bowl. In a separate bowl, whisk together balsamic vinegar, lemon juice and mustard. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper. Toss salad with dressing, top with pecans and serve.

October 2008
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