Description
A vibrant and refreshing salad that masterfully balances the peppery crunch of fresh baby spinach with the natural sweetness of sun-ripened strawberries. The addition of toasted pecans adds a rich, buttery depth and a satisfying crunch that makes this dish an elegant side or a light, nutritious lunch. Perfect for warm summer afternoons, this nutrient-dense recipe relies on quality fresh ingredients and simple preparation to create a sophisticated flavor profile that is both wholesome and visually stunning.
Ingredients
10 oz Baby Spinach
0.5 cup Pecans
1 lb Strawberries
0.25 cup Red Onion
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper.
Arrange pecans in a single layer and roast for 5 to 10 minutes until fragrant.
Allow the pecans to cool completely.
Place the cleaned baby spinach in a large mixing bowl.
Add the hulled and quartered strawberries to the spinach.
Top with thinly sliced red onion.
Fold in the cooled toasted pecans gently.
Serve immediately with your preferred dressing.
Notes
Ensure spinach is dried thoroughly with a salad spinner to prevent wilting and to allow dressing to adhere better. Always let pecans cool fully before adding to the salad to keep the spinach crisp.
- Prep Time: 15
- Cook Time: 10
- Category: Gluten-Free Recipes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl
- Calories: 165
- Sugar: 9g
- Sodium: 25mg
- Fat: 11g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg