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Strawberry Pecan Salad
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Strawberry Pecan Salad

This Strawberry Pecan Salad is a fresh and vibrant spring dinner featuring crisp baby spinach and mixed greens topped with juicy strawberries, homemade candied pecans, creamy goat cheese, and red onion, all tossed in a honey balsamic vinaigrette. Ready in just 15 minutes, it’s stunning, seasonal, and satisfying.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Dinner, Salad
Cuisine: American
Keyword: honey balsamic vinaigrette, pecan salad, spring dinner idea, strawberry goat cheese salad, strawberry salad
Servings: 4 servings
Calories: 420kcal
Cost: 2

Equipment

  • medium skillet
  • mixing bowl
  • whisk or jar with lid
  • large salad bowl or platter

Ingredients

  • 1 cup raw pecan halves
  • 2 tbsp granulated sugar
  • 1 tbsp unsalted butter
  • 1/4 tsp cinnamon
  • 1/4 tsp flaky sea salt
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp aged balsamic vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic, grated
  • 1/4 tsp salt (for dressing)
  • 1/8 tsp black pepper
  • 5 oz baby spinach
  • 3 oz mixed greens or baby arugula
  • 1 1/2 cups fresh strawberries, sliced
  • 1 tsp granulated sugar (for macerating strawberries)
  • 1/2 English cucumber, thinly sliced (optional)
  • 1 ripe avocado, sliced (optional)
  • 1/4 red onion, thinly sliced
  • 3/4 cup goat cheese, crumbled
  • 1/4 cup fresh basil leaves (optional)

Instructions

  • Toss half the sliced strawberries with 1 teaspoon sugar and a squeeze of lemon juice. Let sit 10 minutes to macerate.
  • Toast pecans in a skillet over medium heat for 2 minutes. Add butter, sugar, cinnamon, and salt. Stir constantly 3–4 minutes until caramelized. Spread on parchment to cool.
  • Whisk olive oil, balsamic vinegar, lemon juice, honey, Dijon, garlic, salt, and pepper until emulsified.
  • Toss spinach and mixed greens with two-thirds of the vinaigrette until lightly coated.
  • Top with fresh strawberries, macerated strawberries and juices, cucumber, avocado, red onion, cooled candied pecans, and goat cheese.
  • Drizzle remaining vinaigrette over the top, garnish with basil if desired, and serve immediately.

Notes

Dress the greens just before serving to prevent wilting. Use peak-season strawberries for best flavor. Store candied pecans and dressing separately for meal prep.