Spinach Salad with Strawberries and Pecans

Spinach Salad with Strawberries and Pecans

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

  • Yield: 4 (as an appetizer)


  • 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
  • none 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.

Nutritional Information

Amount per serving
  • Calories: 419none
  • Fat: 41g
  • Saturated fat: 6g
  • Protein: 4g
  • Carbohydrate: 10g
  • Fiber: 4g
  • Cholesterol: 3mg
  • Sodium: 653mg

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Spinach Salad with Strawberries and Pecans Recipe