Strawberry Spinach Salad
A fresh, vibrant, Strawberry Spinach Salad with homemade balsamic vinaigrette dressing, candied pecans, and insanely delicious flavors!
Servings: 4 side salads
Calories: 405kcal
Equipment
- Jelly Jars
- Chef's Knife
- Nonstick Fry Pans
Ingredients
Balsamic Vinaigrette
- ⅓ cup olive oil $1.10
- 3 Tbsp balsamic vinegar $0.45
- 2 Tbsp honey $0.50
- ½ Tbsp Dijon mustard $0.09
- 1 garlic clove minced, $0.08
- ½ tsp dried basil $0.05
- ¼ tsp salt $0.01
- ¼ tsp black pepper freshly cracked, $0.02
Candied Pecans
- ½ Tbsp butter $0.07
- 2 Tbsp brown sugar $0.08
- 1 pinch salt $0.01
- ½ cup chopped pecans $1.15*
Salad
- ½ lb fresh strawberries sliced, $1.25
- ¼ red onion thinly sliced, $0.21
- 2 oz feta cheese crumbled, $1.82**
- 8 oz baby spinach $1.83
Instructions
- Start by making the homemade balsamic vinaigrette dressing. Add the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic clove, dried basil, salt, and freshly cracked black pepper to a jar, bowl, or blender. Close the jar and shake the ingredients together, whisk in a bowl, or blend until the dressing is evenly combined. Set the dressing aside.
- Next make the candied pecans. Add the butter, brown sugar and a pinch of salt to a small non-stick skillet. Heat over medium heat while stirring.
- Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.
- Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
- Now prep the strawberries, red onion and feta cheese. Remove the stems and slice the strawberries, thinly slice the red onion, and crumble the feta. Set these ingredients to the side.
- Divide the spinach between four plates. Drizzle 2 Tbsp of balsamic vinaigrette on top of each bed of spinach.
- Add sliced strawberries, red onions, a tablespoon or two of candied pecans, and a tablespoon of feta cheese to each salad. Feel free to drizzle a little more balsamic vinaigrette over the top of each and enjoy!
See how we calculate recipe costs here.
Video
Notes
*The soft, creamy, salty feta cheese pairs well with the strawberries in this salad. If you’re not a fan of feta cheese, goat cheese, or blue cheese would also work well.
**The candied pecans, in my humble opinion, are one of the best parts of the salad. It adds a crunchy, sweet texture, and you can swap the pecans out for toasted walnuts or toasted sliced almonds, which would also be totally delicious!
Nutrition
Serving: 1serving | Calories: 405kcal | Carbohydrates: 27g | Protein: 6g | Fat: 33g | Sodium: 400mg | Fiber: 4g