• Servings 4
  • Prep 15 min
  • Cook 6-8 min
  • Cuisine
  • Skill Level

Spinach Strawberry Salad with Feta


  • 1 cup of pecan halves
  • 2 tbs light brown sugar
  • 3 tbs balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tbs honey
  • kosher salt and fresh cracked black pepper to taste
  • 5 cups baby spinach washed and dried
  • 1 pint of strawberries, hulled, rinsed and cut into halves
  • 2 oz of feta cheese, crumbled
  • brown sugar
  • Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
  • Spread the pecan halves on the baking sheet in a single layer, then sprinkle evenly with brown sugar.
  • Bake for 6 to 8 minutes until fragrant and toasted. Cool completely.
  • Combine the vinegar, oil and honey in a glass jar with a tight fitting lid.
  • Season with salt and pepper to taste. Shake to mix well.
  • Combine the spinach and cooled pecans in a mixing bowl. Drizzle half of the dressing over to lightly coat.
  • Divide among four plates and top each portion with strawberries and feta cheese.

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