Ingredients
Scale
- 6 cups fresh baby spinach leaves
- 1 ½ cups fresh strawberries, sliced
- ½ cup crumbled feta cheese
- ½ cup pecans, toasted and chopped
- ¼ cup red onion, thinly sliced (optional)
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- ½ tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Wash and dry baby spinach, then place in a large salad bowl.
- Slice strawberries and add them to the bowl along with feta, pecans, and red onion (if using).
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper.
- Drizzle dressing over the salad just before serving and toss gently to coat.
- Serve immediately for the freshest taste.
Notes
- Use fresh, ripe strawberries for the best sweetness and texture.
- Toast pecans lightly for extra crunch and nutty flavor.
- For a dairy-free version, substitute feta with avocado or dairy-free cheese.
- Add grilled chicken or shrimp to make it a protein-packed meal.
- Store dressing separately if making ahead to prevent wilting.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220 Kcal
- Sugar: 10g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg