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A wooden bowl filled with salad made of spinach, sliced strawberries, cucumber, red onion, pecans, and crumbled cheese.

Strawberry Pecan Salad

I make this Strawberry Pecan Salad when I want something that feels fresh but still satisfying. The mix of juicy strawberries, crisp cucumbers, and toasted pecans gives it the perfect balance of sweet and savory. It’s a salad that never disappoints.
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Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

Salad
  • 3 cups fresh spinach
  • 2 cups arugula
  • 1 cup strawberries sliced
  • ½ cup pecans toasted
  • ½ cup feta cheese crumbled
  • 2 cucumbers sliced
  • ¼ cup red onion thinly sliced
Maple Honey Lemon Vinaigrette
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ½ tbsp fresh lemon juice
  • 2 tsp honey
  • 1 tsp maple syrup
  • ⅛ tsp salt or a pinch
  • Black pepper to taste
To Finish
  • Balsamic glaze for drizzling

Method
 

  1. In a small jar or bowl, combine the olive oil, balsamic vinegar, lemon juice, honey, maple syrup, salt, and black pepper. Shake or whisk until smooth.
  2. In a large bowl, add the spinach, arugula, strawberries, cucumbers, red onion, and pecans.
  3. Pour the dressing over the salad and gently toss until everything is evenly coated.
  4. Transfer the salad to a serving bowl and top with the crumbled feta cheese.
  5. Finish with a light drizzle of balsamic glaze and serve.

Notes

  • Toast the pecans before adding them to bring out their nutty flavor and add extra crunch.
  • Slice the strawberries just before serving so they stay fresh and juicy.
  • Use baby spinach and tender arugula for the best texture and flavor balance.
  • Whisk or shake the vinaigrette until smooth to help it coat the greens evenly.
  • Taste the dressing before tossing and adjust the sweetness or acidity with more honey or lemon juice if needed.
  • Add the dressing right before serving to keep the greens crisp and vibrant.
  • For a milder onion flavor, soak the red onion slices in cold water for 5 minutes before adding them.
  • Make the vinaigrette ahead and store it in the fridge for up to three days. Shake well before using.
  • Add protein like grilled chicken, shrimp, or salmon to turn this salad into a full meal.
  • Finish with a drizzle of balsamic glaze for a glossy look and a hint of sweetness.
 
Made this recipe? Come back and leave a rating to let me know how it turned out. I ❤️ hearing from you!