If you’ve ever found yourself eyeing a spinach salad and thinking “meh, not exciting,” let me just stop you right there. Because when you bring strawberry and pecan into the mix—especially during spring fresh produce season—everything changes. Suddenly, you’re not eating a salad just because you “should,” but because you genuinely want to. It’s bright, sweet, nutty, and just a little fancy without trying too hard. Let’s talk about why this combo deserves a top spot on your spring (and honestly, summer) table.
I still remember the first time I tasted a baby spinach and strawberry pecan salad at a picnic. It was sunny, breezy, and—no exaggeration—the salad was the first dish gone. Even the kids picked strawberries out of the bowl, and the adults fought over the last candied pecan. IMO, this is the salad that turns skeptics into spinach believers, and I’m here to share exactly how to make it irresistible.
Why Baby Spinach, Strawberry, and Pecan Is the Ultimate Spring Fresh Combo
Honestly, this salad is like spring in a bowl. It’s got everything:
- Tender baby spinach that’s mild and packed with nutrients
- Juicy strawberries that are sweet, tangy, and colorful
- Crunchy pecans (bonus points if you toast or candy them)
- A zippy vinaigrette that ties it all together
But what really makes this salad a hit is the contrast of flavors and textures. You get sweet and tart, crisp and creamy, soft and crunchy—every bite feels new. Plus, it’s packed with healthy ingredients that fuel you up without weighing you down.
The Power of Ingredients: What Makes This Salad So Special?
Let’s break down the main players in this spring fresh superstar.
Baby Spinach
If you’ve only ever had mature spinach in your salad, trust me, baby spinach is a game-changer. It’s mild, tender, and never bitter, making it perfect for salads even if you’re not a huge greens person. Nutritional flex: Packed with vitamin K, vitamin A, iron, and fiber.
Strawberries
Nothing says spring like strawberries. They’re sweet, a little tart, and bursting with vitamin C and antioxidants. They brighten up the salad visually and flavor-wise. And don’t you just love when you get that perfect juicy bite?
Pecans
Whether you use them raw, toasted, or candied, pecans are salad royalty. They add satisfying crunch, healthy fats, and a subtle sweetness. Plus, they pair perfectly with both spinach and strawberries.
Optional (But Awesome) Extras
- Goat cheese or feta: For creamy tang
- Red onion: For a little bite
- Avocado: For creaminess and more healthy fats
- Seeds (pumpkin, sunflower): For extra crunch and nutrients
Side note: You can riff on this salad with whatever you’ve got—spring fresh is all about celebrating what’s in season!
My Favorite Spring Fresh Vinaigrette
What’s the secret sauce for this salad? A bright, tangy vinaigrette with just a hint of sweetness. Here’s how I do it:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar (or red wine vinegar)
- 1–2 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Pinch of salt and black pepper
Whisk it up, taste, and adjust. It should be sharp but slightly sweet—perfect for letting the strawberries shine.
How to Make Baby Spinach and Strawberry Pecan Salad
You don’t need to be a kitchen pro to nail this one. The beauty is in the simplicity and freshness.
Step-By-Step Assembly
- Start with a big bowl of baby spinach.
Make sure it’s washed and dry (nobody likes soggy salad). - Slice up your strawberries.
Go for 4–5 berries per person, sliced thin so you get some in every bite. - Add pecans.
If you have time, toast them in a dry skillet for 2–3 minutes. Or buy them already toasted. For extra fun, toss them with a bit of honey and sea salt before toasting. - Mix in extras (if you want):
Crumbled goat cheese, thin-sliced red onion, or avocado. - Drizzle with vinaigrette.
Start with half, toss, and add more if needed. - Toss and serve!
I like to serve this salad right away for max crunch.
Nutrition Table: Baby Spinach and Strawberry Pecan Salad
| Ingredient | Calories | Carbs (g) | Protein (g) | Fat (g) |
|---|---|---|---|---|
| Baby spinach (2 cups) | 14 | 2.2 | 1.7 | 0.2 |
| Strawberries (5 large) | 30 | 7 | 0.6 | 0.2 |
| Pecans (2 tbsp, toasted) | 98 | 2 | 1.3 | 10 |
| Goat cheese (1 oz, optional) | 76 | 0.6 | 5.3 | 6 |
| Olive oil (1 tbsp, in dressing) | 119 | 0 | 0 | 14 |
| Honey (1 tsp, in dressing) | 21 | 5.7 | 0 | 0 |
| Dijon mustard (1 tsp) | 5 | 0.5 | 0.3 | 0.3 |
| Balsamic vinegar (1 tbsp) | 14 | 2.7 | 0 | 0 |
| Total per serving | 377 | 20.7 | 9.2 | 30.7 |
Nutrition highlights:
This salad is a spring fresh, healthy dream—high in fiber, antioxidants, vitamins, and healthy fats. The combo of fruit, nuts, and leafy greens helps keep you satisfied and energized, without any heaviness.
Why This Salad Is So Healthy (And Actually Satisfying)
Sometimes “healthy salad” sounds like code for “hungry in an hour.” Not here! Spinach gives you vitamins, pecans give you staying power with healthy fats, and strawberries are hydrating and fiber-rich. Add goat cheese for extra protein and creaminess, and that vinaigrette brings it all together.
Common mistake: Don’t overdress the salad—just enough vinaigrette makes everything pop.
Real Life: The Day I Became a Salad Fan
Not going to lie, I used to think salads were what you ate before the real meal. Then I tried this one at a potluck. It was crisp, sweet, nutty, and just a little decadent. Now, every time strawberries hit the market, I grab spinach and pecans too. I even got my “I don’t eat salad” friend hooked—and that’s saying something.
Tasty Variations and Spring Fresh Twists
- Make it vegan: Skip the cheese or use a plant-based alternative.
- More protein: Add grilled chicken, salmon, or chickpeas.
- Gluten-free and dairy-free: Naturally! Just watch your cheese and dressing.
- Add citrus: Slices of mandarin or orange work beautifully.
- Pump up the seeds: Add pumpkin or sunflower seeds for a crunch boost.
- Swap in walnuts or almonds: If you’re out of pecans, other nuts work too.
Side note:
A handful of blueberries tossed in? Game-changer.
What to Serve with Baby Spinach and Strawberry Pecan Salad
This salad is awesome solo, but it pairs well with:
- Grilled chicken or fish
- Quiche or frittata for brunch
- A sandwich or wrap for a quick lunch
- As a bright, light side at a spring barbecue
Pro tip: If you’re bringing this to a picnic, keep the dressing on the side until you serve it—nobody likes soggy greens.
FAQ: All Your Spinach Salad Questions, Answered
Q: Can I make this salad ahead of time?
A: Yes! Prep the ingredients and keep everything separate. Toss with dressing and nuts right before serving.
Q: What if I don’t like pecans?
A: Try walnuts or almonds—or roasted pumpkin seeds for a nut-free version.
Q: Is this salad kid-friendly?
A: Absolutely. The strawberries are sweet, and the pecans are fun to eat.
Q: Can I use frozen strawberries?
A: In a pinch, yes. Thaw and drain them first, though—they’ll be softer than fresh.
Q: How long does the salad keep?
A: Undressed, 2–3 days in the fridge. Once dressed, eat within a few hours for best crunch.
Common Mistakes and Easy Fixes
➤ Overdressing:
Always add vinaigrette slowly and taste as you go.
➤ Soggy pecans:
Add nuts at the last minute for max crunch.
➤ Watery strawberries:
Use ripe, in-season berries for best flavor (and color).
Why You’ll Crave This Salad All Spring (and Summer!)
If you’re looking for the salad that gets people actually excited about eating greens, this is it. The blend of sweet strawberry, nutty pecan, and spring fresh spinach is pure magic. Plus, it’s easy, healthy, and can be customized a million ways. Whether you’re meal-prepping for the week or showing off at brunch, you’ll want this recipe on repeat.
Your Turn! Share Your Spring Fresh Salad Creations
Have you tried this spinach salad? Got your own twist—maybe blueberries, oranges, or a killer dressing?
Drop your thoughts, ideas, or favorite add-ins below! Try the recipe and let me know if you’ve made any salad converts in your house. 🤩
Want more healthy, seasonal ideas? Check out the American Heart Association’s salad recipes or Harvard’s Healthy Eating Plate.
Here’s to a spring fresh salad that’s colorful, delicious, and never boring. Happy crunching!
