Best Ever Strawberry Spinach Salad
A vibrant strawberry spinach salad with fresh blueberries, creamy avocado, sharp blue cheese, butter-toasted candied pecans, and a tangy Dijon white wine vinaigrette. Beautiful, satisfying, and ready in 20 minutes.
- Total Time35 minutes
- Yield4 servings 1x
Ingredients
Units
Scale
Candied Pecans
- 1 tbsp butter
- 1 tbsp packed light brown sugar
- 1/2 cup pecan halves
- pinch salt
Dressing
- 2 tbsp granulated sugar
- 1/4 cup extra light tasting olive oil
- 1/4 cup white wine vinegar
- 1 tbsp Dijon mustard
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
Salad
- 10 oz fresh baby spinach, rinsed, dried and torn
- 1/4 small red onion, sliced thin
- 1 quart fresh strawberries, hulled and quartered
- 1/2 cup fresh blueberries
- 1/2 avocado, diced
- 2.5 oz blue cheese crumbles (half of a 5 oz package)
Instructions
- Prep Cooling Surface: Place a silicone baking mat or parchment paper on a baking sheet or countertop for cooling the candied pecans.
- Make Candied Pecans: Melt 1 tablespoon butter in a small skillet over medium heat. Add pecan halves, brown sugar, and a pinch of salt. Stir constantly for 3–5 minutes until the sugar melts and coats the pecans.
- Cool Pecans: Transfer pecans to the prepared surface. Spread out and separate pieces so they cool without sticking together. Allow to cool completely.
- Make Dressing: Combine sugar, olive oil, white wine vinegar, Dijon mustard, minced garlic, salt, pepper, and paprika in a mason jar or small bowl. Seal and shake vigorously, or whisk until fully combined.
- Combine Salad: In a large serving bowl, add baby spinach, sliced red onion, quartered strawberries, and blueberries.
- Add Dressing: Pour about half the dressing over the salad and gently toss until spinach and fruit are lightly coated.
- Finish Salad: Top with diced avocado, blue cheese crumbles, and the cooled candied pecans.
- Chill and Serve: Refrigerate for about 15 minutes to allow flavours to blend. Serve with remaining dressing on the side.
Notes
Make the dressing up to 2 days ahead and refrigerate — just shake again before using. Always cool candied pecans completely before adding to the salad. Start with half the dressing to avoid overdressing; serve the rest on the side. Dice avocado right before serving to prevent browning. Use whole fresh strawberries and quarter them yourself for the best flavour and texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 14
- Sodium: 580
- Saturated Fat: 6
- Fiber: 6
- Protein: 8
- Cholesterol: 15
