Spinach Strawberry Salad with Strawberry Vinaigrette - An amazing salad with spinach, fresh strawberries and toasted pecans - plus a delicious strawberry vinaigrette.

With spring just around the corner, I’m so excited about all of the fresh produce that is finally coming back into season!  This Spinach Strawberry Salad with Strawberry Vinaigrette is a really delicious way to eat some of the gorgeous strawberries that are showing up at the market again.

Spinach and strawberries together in a salad is a classic combination, but what makes this version so special is the vinaigrette that’s made with a fresh strawberry vinegar.  The intense strawberry flavors of the vinaigrette go so well with the spinach and fresh strawberries, and some toasted pecans add some crunch to this really delicious and healthy salad!

Our recipe has been adapted from this recipe originally published at epicurious.com.

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Spinach_strawberry_salad - A Family Feast

Spinach Strawberry Salad with Strawberry Vinaigrette

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 6 servings

Description

Adapted from Epicurious.com


Ingredients

  • ½ cup pecan halves
  • 3 tablespoons strawberry vinegar
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 5 ounces fresh baby spinach (about 8 cups)
  • ½ pound strawberries (about 1 ½ cups), cut lengthwise into thick slices

Instructions

  1. In a small dry frying pan, over medium heat, lightly toast the pecan halves until just golden brown. Remove from the heat and let cool.
  2. In a small bowl, whisk together the strawberry vinegar, salt and pepper. Add the olive oil and whisk well until fully combined.
  3. In a large bowl, place spinach, strawberries and pecans. Pour vinaigrette in as well and toss to coat.
  4. Serve immediately.

Notes

Note: Prep time above does not include the time to prepare the homemade strawberry vinegar.

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    Comments

  • Dana Hutchinson wrote:

    My recipe differs from yours, we add sautéed boneless skinless chicken breasts seasoned with salt, pepper, garlic & onion powder & cumin (to give it a smoky taste) then slice it up & throw on top of salad, we also add feta cheese & shelled sunflower seeds, then our dressing is a 1/2 a bottle of each, poppy seed dressing & raspberry vinaigrette mixed together in a shaker bottle, then serve and enjoy…it’s one of our favorites!

    • Martha wrote:

      Sounds delicious Dana! Thanks for sharing!

  • Niki Davis wrote:

    This is one of my favorite salads! Just wanted to let you know I’ve included your post in my Friday Food Finds at http://rootedinfoods.com/friday-food-finds-3/

    • Martha wrote:

      Thank you so much Niki!!

  • tanya wrote:

    Martha, this looks absolutely amazing! I love sweetened vinaigrettes, I can’t wait to try this!

  • Susan wrote:

    Wondering if for the strawberry vinegar I can used strawberries that I canned in a light simple syrup last fall? Thanks so much this looks so yummy!

    • Martha wrote:

      Hi Susan! I’ve only made the vinegar with fresh strawberries but you can try it with your canned berries! I’d drain the berries from the syrup before using so it isn’t too sweet. Let us know how it comes out!!

  • Carol | a cup of mascarpone wrote:

    What a lovely salad…so fresh and healthy! I especially can’t wait to try the vinaigrette!

    • Martha wrote:

      Thanks Carol!!

  • Julie @ Julie’s Eats & Treats wrote:

    This looks so wonderful and yummy!!

    • Martha wrote:

      Thanks Julie!

  • Simply Tia wrote:

    I’m soooo making this tomorrow! Healthy and yummy! Thanks for a simple but delightful recipe.

    • Simply Tia wrote:

      Made it today (finally) and it was truly delicious. Thanks for sharing!

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