Celebrate strawberry season with a rainbow of colors. This summer spinach strawberry salad (adapted from The Slow Roasted Italian) is full of fresh fruits, fresh baby spinach, creamy feta, and a delicious vinaigrette and will be a crowd-pleaser every time.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Appetizer, Salad
Keyword: Strawberry Spinach Salad Recipe
5ouncesfresh baby spinach,rinsed and patted dry
1quartstrawberries,rinsed, dried, and halved or quartered, stems removed
½cupvinaigrette,more or less to taste
In a large salad bowl, toss together the spinach, candied pecans, strawberries, and blueberries. Add the avocado and feta cheese.
Pour the salad dressing over the ingredients and toss gently to combine. Adjust the dressing to taste.
To make your own candied pecans, combine 1 cup of pecans, 2 tablespoons of butter, and 2 tablespoons of brown sugar in a skillet. Heat and stir until the sugar is completely dissolved in the butter. Spread onto a parchment paper-lined baking sheet and bake at 350°F until pecans are crisp.
If you are making a homemade vinaigrette dressing and plan to make this recipe often, you can make a larger batch and refrigerate it for up to 2 weeks.