Description
The best way to use up all your seasonal produce, this summer strawberry salad recipe is bursting with vitamins, nutrients, and flavor!
Ingredients
For the Salad:
- 1/2 cup pecan halves (toasted or glazed)
- 5-6 cups (6 ounce bag) spinach leaves
- 2 cups (8 ounces) strawberries, sliced
- 1/2 cup (4 ounces) zucchini or cucumber, sliced
- 1/2 large or 1 small avocado, diced
- 1/2 cup feta, crumbled
- Optional: 1/2 small red onion, sliced
For the Dressing:
Instructions
For the Pecans:
- Preheat the oven to 350° F.
- Spread the pecans on a baking sheet and toast/bake for 5 minutes or until they are golden and fragrant. Check oven halfway to ensure that the pecans do not burn. Remove from the oven and set aside.
- See notes for how to make homemade glazed pecans.
For the Dressing:
- In a small bowl (or covered jar), whisk together the dressing ingredients (oil, balsamic vinegar, honey, dijon mustard, garlic, salt and pepper and optional cherry juice) until well combined.
Prepare the Salad:
- In a large serving bowl add the spinach, strawberries, zucchini, avocado, feta, toasted pecans, and optional red onion (see notes).
- Drizzle the dressing on top, and toss lightly to combine.
- Serve immediately. Refrigerate leftover salad dressing in an airtight container for up to 4-5 days. Always shake the dressing before serving.
Notes
Storage Tips: Salad without dressing can be stored in the refrigerator for up to 3-4 days.
Prep Tip – If you are adding the sliced raw red onions raw, soak them in a bowl of cold water or ice water for 10 minutes to help remove the harsh aftertaste.
To Make Glazed Pecans: Heat a nonstick skillet over medium heat. Melt 1 tablespoon butter or coconut oil, then stir in 2–3 tablespoons maple syrup or coconut sugar, ½ teaspoon cinnamon (optional), a pinch of salt, and a splash of vanilla extract (if using). Add 1 cup pecan halves and stir constantly for 4–6 minutes, until the mixture thickens and evenly coats the pecans. Transfer immediately to parchment paper and spread them out to cool—they’ll crisp up as they cool.
Nutrition for Balsamic Vinaigrette – 2 Tablespoons: 5 calories, 9.3 grams fat, 3.3 grams carbs, 0.1 grams protein *Nutrition below does not include dressing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main, salads
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 251
- Sugar: 5.8 g
- Sodium: 364.4 mg
- Fat: 20.4 g
- Saturated Fat: 6.6 g
- Carbohydrates: 12.1 g
- Fiber: 4.9 g
- Protein: 8.5 g
- Cholesterol: 31.7 mg
