Description
A refreshing and vibrant Strawberry Spinach Salad featuring fresh baby spinach, juicy strawberries, crunchy pecans, and tangy feta cheese, all tossed in a savory balsamic vinaigrette. Perfect as a light lunch or a side dish.
Ingredients
Scale
Salad
- 6 cups fresh baby spinach (Approximately 180 g)
- 2 cups fresh strawberries, sliced (Approximately 300 g)
- 1/2 cup pecans, chopped (Approximately 60 g)
- 1/2 cup feta cheese, crumbled (Approximately 75 g)
Dressing
- 1/4 cup balsamic vinaigrette dressing (Approximately 60 ml)
- Salt to taste
- Pepper to taste
Instructions
- Prepare Spinach: Rinse the baby spinach thoroughly under cold water to remove any dirt or impurities. Dry the spinach completely using a salad spinner or clean kitchen towel to prevent sogginess. Transfer the spinach to a large salad bowl.
- Slice Strawberries: Wash the fresh strawberries and remove their stems. Slice them evenly and add to the bowl containing the spinach.
- Add Pecans: Coarsely chop the pecans to add a satisfying crunch, then sprinkle them evenly over the spinach and strawberries in the bowl.
- Top with Feta: Crumble the feta cheese over the salad, distributing it evenly to provide a creamy, tangy flavor contrast.
- Prepare Dressing: In a small bowl, combine the balsamic vinaigrette dressing. Season with salt and pepper according to your taste preferences.
- Toss Salad: Drizzle the seasoned dressing over the salad. Gently toss all ingredients together just enough to coat the spinach and other ingredients without bruising the leaves.
- Serve: Serve the salad immediately to enjoy the fresh flavors and textures at their best.
Notes
- For added protein, consider adding grilled chicken or chickpeas.
- Swap pecans with walnuts or almonds if preferred.
- Use low-fat or reduced-sodium feta to reduce calories and salt.
- Make sure spinach is thoroughly dried to avoid a watery salad.
- For a vegan version, substitute feta with a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 150 g)
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
Keywords: Strawberry Spinach Salad, Healthy Salad, Summer Salad, Vegetarian Salad, Fresh Salad
