Strawberry Spinach Salad with Candied Pecans & Balsamic Glaze
A vibrant and refreshing salad that brings together sweet strawberries, tender baby spinach, and crunchy candied pecans. Finished with a drizzle of balsamic glaze, this dish is a beautiful balance of flavors and textures—perfect for Mother’s Day lunch or as a starter.
Ingredients
- For the Salad:
- 6 cups baby spinach
- 1 cup sliced fresh strawberries
- 1/4 red onion thinly sliced
- 1/3 cup crumbled feta or goat cheese optional
- 1/4 cup balsamic glaze store-bought or homemade
- Candied Pecans:
- 1/2 cup pecan halves
- 2 tbsp sugar
- 1/2 tbsp butter
- Pinch of salt
Instructions
- Make candied pecans: In a skillet over medium heat, melt butter. Add sugar and stir until dissolved. Toss in pecans and coat evenly. Cook 3–5 minutes, stirring constantly until pecans are glossy and sticky. Transfer to parchment paper to cool.
- Assemble salad: In a large bowl or individual plates, layer spinach, strawberries, red onion, and cheese if using.
- Add pecans: Sprinkle cooled candied pecans over salad.
- Drizzle: Finish with a generous drizzle of balsamic glaze.
Notes
You can substitute walnuts or almonds for the pecans.
For extra protein, add grilled chicken or salmon.
Make it vegan by skipping the cheese and using plant-based butter.
For extra protein, add grilled chicken or salmon.
Make it vegan by skipping the cheese and using plant-based butter.
Cooks Tips
Cooks Tips
🍷 Pairing Suggestion:
Serve with a chilled rosé or sparkling water with a splash of elderflower syrup for a light, floral touch.
Serve with a chilled rosé or sparkling water with a splash of elderflower syrup for a light, floral touch.
Nutrition
Serving: 1 BowlCalories: 73kcalCarbohydrates: 15gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 47mgPotassium: 262mgFiber: 1gSugar: 9gVitamin A: 4264IUVitamin C: 13mgCalcium: 47mgIron: 1mg
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