I made a Spinach Strawberry Pecan Salad that looks like a food-mag photo and disappears the second it hits the table, keep scrolling to see why.

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I can’t stop making this Strawberry Spinach salad because the contrast kills me: fresh strawberries against greens, and toasted pecans for crunch. I’m obsessed with how simple it looks but hits hard, like a real summer thing.

I often throw in crumbled feta cheese when I’m feeling cheeky. And if you can, drizzle Homemade Balsamic Vinaigrette and watch everything get glossy and loud.

This isn’t delicate or fussy. It’s bright, tangy, crunchy, and kind of loud in the best way.

I bring it to every picnic and pretend I wasn’t trying to impress anyone. But I totally was.

Yep always

Ingredients

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Baby spinach: fresh, light base, healthy leafy greens.
Strawberries: sweet-tart pop, bright color, summer bite.
Pecans: toasted crunch, nutty fat, adds texture.
Red onion: sharp bite, tiny crunch, brightens salad.
Feta: salty creaminess, tangy protein, not heavy.
Basically avocado: it’s silky richness, makes it indulgent.
Poppy or balsamic: sweet or tangy dressing.
Honey: natural sweetener, ties berries and dressing.
Dijon mustard: little punch, keeps dressing lively.
Apple cider vinegar: bright acidity, balances sweetness.
Olive oil: smooth mouthfeel, blends dressing ingredients.
Salt and pepper: tiny magic, makes things pop.
Plus sesame or extra poppy: cute crunchy garnish.

Ingredient Quantities

6 cups baby spinach, washed and roughly packed

1 lb fresh strawberries, hulled and sliced

1/2 cup pecans, toasted and roughly chopped

1/4 cup thinly sliced red onion

1/2 cup crumbled feta cheese (or goat cheese)

1 ripe avocado, sliced (optional)

1/3 cup poppy seed dressing or 1/4 cup balsamic vinaigrette, plus extra to taste

2 tbsp honey (if making poppy seed dressing)

1 tbsp Dijon mustard (for dressing)

2 tbsp apple cider vinegar (for dressing)

1/4 cup extra virgin olive oil (for dressing)

Salt and freshly ground black pepper, to taste

1 tbsp sesame seeds or extra poppy seeds, optional for garnish

How to Make this

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1. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan often until fragrant and slightly browned; let them cool and then roughly chop.

2. Wash and spin or pat dry the baby spinach so it is not soggy; roughly pack 6 cups into a large salad bowl.

3. Hull and slice 1 pound fresh strawberries and add them to the bowl with the spinach.

4. Thinly slice 1/4 cup red onion and add to the salad, then sprinkle in the cooled pecans and 1/2 cup crumbled feta or goat cheese.

5. If using avocado, slice 1 ripe avocado just before serving to avoid browning and arrange on top.

6. Make the dressing you prefer: for poppy seed dressing whisk together 1/3 cup poppy seed dressing base by combining 2 tablespoons honey, 1 tablespoon Dijon mustard, 2 tablespoons apple cider vinegar, 1/4 cup extra virgin olive oil and a pinch of salt and pepper; stir in 1 tablespoon poppy seeds or more to taste. For a simple balsamic option whisk 1/4 cup balsamic vinaigrette or combine 1/4 cup balsamic vinegar with 1/4 cup olive oil, 1 teaspoon Dijon, salt and pepper to taste.

7. Taste the dressing and adjust sweetness or acidity if needed by adding more honey, vinegar, or salt; the poppy seed version should be sweet and tangy, the balsamic more savory and bright.

8. Drizzle about 1/3 cup of the prepared dressing over the salad (or 1/4 cup if using balsamic) and gently toss everything together with salad tongs so the strawberries and avocado don’t get mashed.

9. Check seasoning and add more salt, pepper, or extra dressing to taste; if you want more crunch, scatter a few extra chopped pecans on top.

10. Garnish with 1 tablespoon sesame seeds or extra poppy seeds if desired and serve immediately so the greens stay fresh and the avocado stays pretty.

Equipment Needed

1. Dry skillet (for toasting pecans)
2. Large salad bowl
3. Cutting board
4. Chef’s knife (for strawberries, onion, avocado)
5. Salad tongs or large serving spoons
6. Salad spinner or clean kitchen towels (to dry spinach)
7. Measuring cups and spoons
8. Small mixing bowl and whisk (for dressing)
9. Spoon or small spatula (to stir and scrape dressing)

FAQ

Q: Can I make this salad ahead of time? A: You can prep components ahead like toasting nuts, slicing strawberries, and making dressing, but keep the dressing separate and only dress the salad right before serving to keep it crisp.

Q: What can I substitute for pecans? A: Walnuts, almonds, or pumpkin seeds all work well. If you need a nut free option, try toasted sunflower or pumpkin seeds.

Q: Can I use frozen strawberries? A: Fresh are best for texture, frozen will be mushy when thawed. If thats all you have, thaw and drain well, then pat dry to remove extra juice.

Q: How do I make it vegan? A: Swap the feta for a vegan cheese or omit it, use maple syrup instead of honey in the dressing, and you're set.

Q: Which dressing is better, poppy seed or balsamic? A: Poppy seed is sweeter and plays well with strawberries, balsamic adds a tangy, richer note. Choose based on how sweet or savory you want the salad to be.

Strawberry Spinach Salad Recipe Substitutions and Variations

Baby spinach: use mixed salad greens for lighter texture, peppery arugula for a bite, or tender butter lettuce if you want softer leaves
Fresh strawberries: swap in raspberries or sliced apples for sweetness and crunch, or mandarin segments for a citrusy twist
Pecans: walnuts are the closest swap, sliced almonds work well, or toasted pumpkin seeds if you need a nut free option
Crumbled feta: try goat cheese for a similar tang, blue cheese for stronger flavor, or shaved Parmesan if you want less creaminess

Pro Tips

1) Toast the pecans until they smell nutty and cool them completely before chopping, or theyll steam and go soggy in the salad. Do it a day ahead if you want less fuss right before serving.

2) Make the dressing separately and taste it like you would soup, not like a science experiment. If it’s too sweet add a splash more vinegar, if it’s too tart add a little honey, and always season with salt at the end so the flavors pop.

3) Wash and dry the spinach really well, spin it or pat with paper towels, because wet greens dilute the dressing and make the salad limp. Keep dressing off until the last minute and toss gently so the strawberries and avocado dont get mashed.

4) Slice the avocado just before serving and lay it on top instead of mixing it in, that way it looks fresh and doesnt brown or turn into mush. If you want extra crunch, reserve some toasted pecans to sprinkle on at the end.

Strawberry Spinach Salad Recipe

Recipe by Jot Punji

0.0 from 0 votes

I made a Spinach Strawberry Pecan Salad that looks like a food-mag photo and disappears the second it hits the table, keep scrolling to see why.

Servings

servings

Calories

411

kcal

Equipment: 1. Dry skillet (for toasting pecans)
2. Large salad bowl
3. Cutting board
4. Chef’s knife (for strawberries, onion, avocado)
5. Salad tongs or large serving spoons
6. Salad spinner or clean kitchen towels (to dry spinach)
7. Measuring cups and spoons
8. Small mixing bowl and whisk (for dressing)
9. Spoon or small spatula (to stir and scrape dressing)

Ingredients

6 cups baby spinach, washed and roughly packed
1 lb fresh strawberries, hulled and sliced
1/2 cup pecans, toasted and roughly chopped
1/4 cup thinly sliced red onion
1/2 cup crumbled feta cheese (or goat cheese)
1 ripe avocado, sliced (optional)
1/3 cup poppy seed dressing or 1/4 cup balsamic vinaigrette, plus extra to taste
2 tbsp honey (if making poppy seed dressing)
1 tbsp Dijon mustard (for dressing)
2 tbsp apple cider vinegar (for dressing)
1/4 cup extra virgin olive oil (for dressing)
Salt and freshly ground black pepper, to taste
1 tbsp sesame seeds or extra poppy seeds, optional for garnish

Directions

Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan often until fragrant and slightly browned; let them cool and then roughly chop.
Wash and spin or pat dry the baby spinach so it is not soggy; roughly pack 6 cups into a large salad bowl.
Hull and slice 1 pound fresh strawberries and add them to the bowl with the spinach.
Thinly slice 1/4 cup red onion and add to the salad, then sprinkle in the cooled pecans and 1/2 cup crumbled feta or goat cheese.
If using avocado, slice 1 ripe avocado just before serving to avoid browning and arrange on top.
Make the dressing you prefer: for poppy seed dressing whisk together 1/3 cup poppy seed dressing base by combining 2 tablespoons honey, 1 tablespoon Dijon mustard, 2 tablespoons apple cider vinegar, 1/4 cup extra virgin olive oil and a pinch of salt and pepper; stir in 1 tablespoon poppy seeds or more to taste. For a simple balsamic option whisk 1/4 cup balsamic vinaigrette or combine 1/4 cup balsamic vinegar with 1/4 cup olive oil, 1 teaspoon Dijon, salt and pepper to taste.
Taste the dressing and adjust sweetness or acidity if needed by adding more honey, vinegar, or salt; the poppy seed version should be sweet and tangy, the balsamic more savory and bright.
Drizzle about 1/3 cup of the prepared dressing over the salad (or 1/4 cup if using balsamic) and gently toss everything together with salad tongs so the strawberries and avocado don’t get mashed.
Check seasoning and add more salt, pepper, or extra dressing to taste; if you want more crunch, scatter a few extra chopped pecans on top.
Garnish with 1 tablespoon sesame seeds or extra poppy seeds if desired and serve immediately so the greens stay fresh and the avocado stays pretty.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.