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Strawberry Spinach Salad

Serves 6

I love the internet – I always know I can find a great recipe when I need one. I thought a strawberry spinach salad would be the perfect addition to my Father’s Day brunch. This one did not disappoint – it is from The Slow Roasted Italian. It was great. The dressing had just the right amount of zing and was a snap to whisk up.


Candied Pecan Ingredients

1 TBSP butter

1 TBSP packed light brown sugar

½ cup pecan halves (I didn’t have pecans, so I used walnuts)

pinch salt

Dressing Ingredients

2 TBSP granulated sugar

¼ cup extra light tasting olive oil

¼ cup white wine vinegar (I used Champagne Vinegar)

1 TBSP Dijon mustard

2 garlic cloves, minced

½ tsp. salt

¼ tsp. pepper

¼ tsp. paprika

Salad Ingredients

10 ounces fresh baby spinach-rinsed, dried and torn into bite-sized pieces

¼ small red onion, sliced

1 quart fresh strawberries, hulled and quartered

½ cup fresh blueberries

½ (5 ounce) package blue cheese crumbles (I used Feta, but I think goat cheese would be great too)


In a small skillet over medium heat melt butter. Add pecans, sugar and salt. Stir until pecans are well coated. Stir until the sugar caramelizes, about 3-5 minutes. Spread on parchment paper. Separate pecans. Allow to cool.

Meanwhile, in a pint-sized mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.

In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about ½ of the dressing over salad and toss. Top with cheese and cooled pecans. Serve remaining dressing on the side.

Refrigerate for 15 minutes before serving (or serve immediately).

(Note – the dressing may solidify in the fridge. It is best to allow dressing to sit on the counter. Shake well before using).

To print recipe CLICK HERE

#Spinach #Strawberries #Salad #Vegetarian

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