Dinner

Spinach Strawberry Salad with Feta, Pecans, and Balsamic Honey Dressing Recipe

ByHugo Harnd April 18, 2026April 18, 2026

Introduction

This Spinach Strawberry Salad is a refreshing and vibrant dish perfect for spring and summer. The combination of sweet strawberries, tangy feta, and crunchy toasted pecans tossed in a poppy seed vinaigrette creates a delightful balance of flavors and textures. Easy to prepare, it’s a wonderful side or light meal.

A wooden bowl filled with a fresh salad on a white marbled surface, layered with bright green spinach leaves, vibrant sliced red strawberries scattered evenly, crumbled white feta cheese sprinkled generously, small crunchy brown pecan pieces spread throughout, and thinly sliced red onions mixed in, all looking fresh and colorful with a jar of dark dressing and a silver spoon nearby, a blue and white striped cloth under the bowl, the overall scene bright and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup raw pecans
1/2 small red onion, very thinly sliced
10 ounces fresh baby spinach (or a 50/50 arugula and spinach blend)
1 quart strawberries, hulled and quartered (about 1 pound)
3/4 cup crumbled feta cheese (preferably block-style feta)
1/4 cup balsamic vinegar
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons poppy seeds
1 1/2 tablespoons honey
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper

Instructions

Step 1: Toast the pecans by preheating the oven to 350°F. Spread pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes until fragrant and lightly browned inside when broken. Remove and roughly chop once cool.
Step 2: Place the thinly sliced red onions in a bowl of cold water and let them sit while preparing the rest of the salad to mellow their sharpness.
Step 3: Prepare the dressing by whisking together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper in a small bowl or measuring cup until well combined. Alternatively, shake all dressing ingredients in a jar with a tight lid.
Step 4: In a large serving bowl, combine the baby spinach and quartered strawberries.
Step 5: Drain the red onions and add to the bowl. Drizzle about half of the dressing over the salad and toss gently to coat. Add more dressing as needed to evenly moisten the leaves without over-saturating.
Step 6: Add the crumbled feta and chopped pecans to the salad. Toss lightly to combine and serve immediately, with extra dressing on the side if desired.

Tips & Variations

Toast pecans carefully and watch closely towards the end to avoid burning, which can create bitterness.
Substitute walnuts or almonds for pecans for a different crunch and flavor.
Use fresh arugula instead of spinach for a peppery note that complements the sweetness of strawberries.
Add sliced avocado or grilled chicken to make the salad more filling.

Storage

Store leftover salad components separately if possible, especially the dressing and pecans, to maintain freshness. Prepared salad is best eaten immediately but can be refrigerated for up to 1 day. Toss and add extra dressing before serving again. Avoid storing dressed salad for long to prevent sogginess.