Strawberry Spinach Salad

Ingredients

• 60 g (2 cups, packed)spinach
• 150 g (1 cup), slicedstrawberries
• 1/4 large, slicedred onion
• 100 g (1 cup), halvedpecans
• to tastefeta cheese or Gorgonzola cheese
• 120 ml (1/2 cup)balsamic vinegar
• 45 ml (3 tablespoons)honey
• 1.25 g (1/4 teaspoon)salt
• a pinchfreshly ground black pepper

Instructions

1. 1

   Make the glaze

   Put the balsamic vinegar and honey in a small saucepan over medium-high heat. Bring to the boil and cook for about 5 minutes, until thickened. Stir in the salt and pepper.

2. 2

   Assemble the salad

   Put the spinach, strawberries, pecans and sliced red onion in a large salad bowl or arrange them on a platter. Sprinkle with feta, then drizzle over the balsamic glaze. Toss gently and serve straight away.

What is strawberry spinach salad?

This is a fresh American-style salad combining leafy spinach with sweet strawberries, sharp red onion and crunchy pecans. Fruit-and-nut salads are a familiar feature of modern American cooking, especially when berries are in season.

Here, a quick honey balsamic glaze brings the ingredients together. Its sweet-tart flavour complements the fruit and greens, while feta or Gorgonzola adds a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 278 calories, 4g protein, 26g carbs, 19g fat.

The strawberries and honey provide most of the carbohydrates, while the pecans and honey contribute much of the fat; the cheese adds some protein and fat. To make a more balanced plate, serve a portion alongside a protein-rich main such as grilled chicken or beans.

The honey balsamic glaze

Vinegar and honey: simmer them together for about 5 minutes, as directed, until the mixture thickens. Keep an eye on the pan as it boils, since the glaze can reduce quickly near the end.

Seasoning: add the salt and freshly ground black pepper after cooking. The glaze will thicken further as it cools, so it need not be extremely thick in the pan.

Choosing the ingredients

Spinach: use fresh leaves and remove any tough stems. Dry them well so the glaze clings to the salad rather than being diluted by water.

Berries and onion: ripe strawberries bring sweetness, while thin slices of red onion provide a sharper contrast. Slice the onion finely so it does not overpower each forkful.

Cheese and pecans: feta gives a salty, tangy note, while Gorgonzola makes the salad more pungent. Pecans contribute a buttery crunch; keep them halved as specified.

Assembling without wilting

Layer the spinach, strawberries, pecans and onion in a roomy bowl or spread them across a platter. Add the cheese and glaze just before serving, then toss lightly so the leaves stay intact.

The glaze is cooked, but it may still be warm when drizzled over the greens. Serve immediately to keep the spinach fresh and the pecans crunchy.

Texture and flavour

Aim for a balance of tender leaves, juicy fruit, crisp nuts and a little bite from the onion. A light toss distributes the glaze without crushing the strawberries.

Taste a dressed leaf before serving. If the cheese is particularly salty, you may prefer to keep the seasoning as written rather than adding more salt.

Timing and serving

The recipe takes about 20 minutes overall, with roughly 5 minutes of boiling time for the glaze. You can wash and prepare the salad ingredients while the glaze cooks.

Serve it alongside grilled chicken, fish or a simple savoury tart, or set it out as part of a summer spread. It is best dressed just before it reaches the table.

Recipe notes & tips

• Dry the spinach thoroughly after washing to help the glaze coat the leaves.
• Slice the red onion thinly for a gentler, more even flavour.
• Watch the glaze closely as it reduces, especially during its final minutes.
• Add the glaze shortly before serving to keep the spinach from wilting.
• Choose feta for a mild tang or Gorgonzola for a stronger, more savoury flavour.

Variations

• Toast the pecans: warm them in a dry pan before adding them for a deeper, nuttier flavour.
• Change the cheese: use Gorgonzola instead of feta for a bolder finish.
• Add grilled chicken: serve sliced chicken with the salad to make it a more substantial meal.
• Use mixed leaves: replace some of the spinach with tender salad leaves while keeping the same fresh, fruity character.
• Add extra berries: include more sliced strawberries for a fruitier salad.

Common mistakes to avoid

• Over-reducing the glaze: it can become sticky and difficult to drizzle, so take it off the heat once thickened.
• Dressing too early: the spinach can wilt, so add the glaze just before serving.
• Leaving the leaves wet: excess water dilutes the dressing, so dry the spinach well.
• Tossing too vigorously: strawberries can break apart, so fold the salad together gently.
• Slicing the onion too thickly: it can dominate each bite, so cut it into thin slices.

How to store

Store undressed salad ingredients in an airtight container in the fridge and keep the glaze separately; use within 1–2 days for the best texture. The dressed salad is best eaten immediately, as the spinach and strawberries soften once coated.

Frequently asked questions