Go Back
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.
Print Recipe Pin Recipe
Course Salad
Cuisine American

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

Instructions
 

  • 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.
  • In a large bowl, add the spinach, arugula, strawberries, cucumbers, red onion, and pecans.
  • Pour the dressing over the salad and gently toss until everything is evenly coated.
  • Transfer the salad to a serving bowl and top with the crumbled feta cheese.
  • 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!
Keyword strawberry pecan salad