Strawberry Spinach Salad with Balsamic Dressing is simple to make and is always a crowd pleaser. A secret ingredient with the pecans makes this recipe stand out from the rest! Save This Recipe! Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week! By submitting this form, you consent to receive emails from Happy Healthy Mama.
Yep, I’m a fan.
So even though I already have a different Strawberry Spinach Salad with avocado and a strawberry dressing (oh, it’s gorgeous!) I couldn’t resist making a new version with balsamic dressing.
This is really quite a simple recipe, but aren’t those the best? It takes minutes to put this together, and everyone loves it.
Although everyone loves candied pecans, those babies add so much sugar and extra calories to a salad. Instead, I toasted my pecans in a pan with a tiny bit of oil and cinnamon. They turned out perfectly–such a great flavor compliment!
This Strawberry Spinach Salad with Balsamic Dressing is a great base recipe that you can customize in so many ways.
- Add chicken to make it a main course.
- Add goat cheese, blue cheese, or gorgonzola cheese.
- Add quinoa to make it a vegan main course.
- Use your favorite store-bought dressing (although making your own is super easy…I know some nights it just doesn’t happen!)
- Swap out the pecans and use almonds instead.
Ready to embrace strawberry season? Make this salad soon!
Also try my Strawberry Spinach Salad with Avocado and Strawberry Vinaigrette Dressing!
How to Make Strawberry Spinach Salad with Balsamic Dressing
Strawberry Spinach Salad with Balsamic Dressing
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
- This is a simple recipe for a crowd-pleasing salad that you can make in minutes!
Ingredients
For the Salad
- 5 ounces baby spinach
- 1 1/4 cup sliced strawberries
- 3/4 cup thinly sliced red onion
- 1 cup pecan halves
- 1 teaspoon avocado oil
- 1/4 teaspoon cinnamon
- salt and pepper
For the Dressing
- 6 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey (use agave nectar for a vegan salad)
- 1/4 teaspoon minced garlic
Instructions
- Place the spinach, strawberries, and onion in a large salad bowl. Set aside.
- Toss the pecan halves with the oil and cinnamon. Toast in a small pan over medium low heat until fragrant, about 3-5 minutes. Be careful not to burn them.
- Add the pecans to the salad.
- To make the dressing, place all of the ingredients in a jar with a tight lid and shake until well-combined. Drizzle the dressing over the salad and season well with salt and pepper. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: recipes
- Method: prep
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 285
- Sugar: 7 grams
- Fat: 27 grams
- Saturated Fat: 3.2 grams
- Carbohydrates: 11.5 grams
- Fiber: 3.1 grams
- Protein: 2.9 grams
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