It seems we’re starting off this week with a bit of a strawberry theme. This Strawberry Spinach Salad is a little bit different than the Strawberry Blueberry Parfaits – so feel free to eat them during the same meal.
I’m typically a pretty boring salad maker – as if adding fruit and nuts to salad is difficult (which, of course, it is not). I blame it on the fact that I am a meat-and-potato-farm-girl at heart. I grew up eating the basics. The only way we ate pecans was in pies. Strawberries were made into jelly. And spinach? The only kind I’d heard of was the slimy canned variety – and I didn’t touch it.
Now that I’ve branched out into loving all kinds of different foods (like actual strawberries – you should try them), I figure it might be time for me to try a few different salads beyond the basic kind with mixed greens and ranch dressing. Last week, I was out of mixed greens, but had a big container of spinach and several containers of strawberries. I did a little searching and came across this, which I tweaked and made for our lunch.
It was surprisingly very tasty. (Why was I surprised? I don’t know. Because it wasn’t basic mixed greens with ranch?) The combination of roasted pecans with the strawberries with the easy-to-make dressing packs a great punch of flavor.
Look at me. I’m such a big girl now – eating salads with fruit and nuts and vinaigrette.
Strawberry Spinach Salad with Vinaigrette Dressing
- 6 cups fresh spinach (give or take)
- 1 pound fresh strawberries, sliced into fourths
- ¾ cup pecans
- ⅓ cup olive oil
- ¼ cup balsamic or red wine vinegar
- ½ teaspoon ground mustard
- 2 shakes of sea salt
- In a small saucepan, roast pecans by warming them over medium heat for 3-4 minutes. Stir them frequently to keep them from scorching. (I didn't find it necessary to add any oil to the pan.)
- Toss the roasted pecans into a large bowl with spinach and strawberries
- In a jar, mix the oil, vinegar, mustard, and salt.
- Drizzle dressing over salad just before serving.
Isn’t it pretty?
Are you brave with your salads or do you typically stick with the basics?
Rachel E. says
One of my favorite salads. Thanks for sharing.
We like this salad with toasted slivered or sliced almonds instead of pecans and crumbled blue or feta cheese. Delicious!
I put strawberries on my salad the other night, and my husband remarked that it was *fancy.* It was fancy – and delicious!
Teresa Yb. says
Perfect timing! I was going to do a strawberry/almond salad with poppy seed dressing with tonight’s dinner. I will do this vinaigrette instead and avoid the creamy, sugary dressing.
Lesley Wert says
I add the feta cheese as well, and lately avocado slices and/or chicken for a full meal. I like to eat salad for lunch every day, so I do try to make them interesting!
I’ve been eating this salad everyday as have my 3 little kids! It’s so tasty!! In addition to the strawberries and pecans I also add sliced almonds, raspberries and blueberries or sliced grapes and cranberries. I make salads like I make pasta dishes – I add in everything I have that would work well together! It’s such an easy way to get a great serving of fruits and veggies in!
Mrs K says
I love salad with fruit. I like to use pumpkin or sunflower seeds instead of nuts to switch it up. :)