Strawberry Spinach Salad (Homemade Dressing)
Make Strawberry Spinach Salad with sweet berries, creamy avocado, candied nuts, and a tangy dressing for the best spring or summer side dish!
Ingredients
Candied Pecans
- 1 tablespoon unsalted butter
- 1 tablespoon packed light brown sugar
- 1/2 cup pecan halves
- Pinch kosher salt
Dressing
- 2 tablespoons granulated sugar
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced (about 2 teaspoons)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon paprika
Salad
- 10 ounces fresh baby spinach, rinsed, dried, and torn into bite-size pieces
- 1/4 medium red onion, thinly sliced
- 1 quart fresh strawberries, hulled and quartered about 1 pound
- 1/2 cup fresh blueberries about 2 ½ ounces
- 1/2 medium avocado, pitted and cut into bite-sized pieces
- 2.5 ounces blue cheese crumbles about ½ cup
Instructions
- PREP COOLING SURFACE: Place a silicone baking mat or a sheet of parchment paper on the countertop or a baking sheet. This will be used to cool the candied pecans.
- MAKE CANDIED PECANS: In a small skillet over medium heat melt 1 tablespoon unsalted butter. Add 1/2 cup pecan halves, 1 tablespoon packed light brown sugar, and a Pinch kosher salt. Stir constantly with a silicone spatula until the sugar melts and coats the pecans, about 3 to 5 minutes.
- COOL PECANS: Transfer the pecans to the prepared parchment or silicone mat. Spread them out and separate the pieces so they cool without sticking together. Allow them to cool completely.
- MAKE DRESSING: In a mason jar or small bowl combine 2 tablespoons granulated sugar, 1/4 cup extra virgin olive oil, 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 2 cloves garlic, minced , 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/4 teaspoon paprika. Seal and shake or whisk until fully combined.
- COMBINE SALAD: In a large serving bowl add 10 ounces fresh baby spinach, rinsed, dried, and torn into bite-size pieces, 1/4 medium red onion, thinly sliced, 1 quart fresh strawberries, hulled and quartered, and 1/2 cup fresh blueberries.
- ADD DRESSING: Pour about half of the dressing over the salad and gently toss until the spinach and fruit are lightly coated.
- FINISH SALAD: Top the salad with 1/2 medium avocado, pitted and cut into bite-sized pieces, 2.5 ounces blue cheese crumbles, and the cooled candied pecans.
- CHILL: Refrigerate the salad for about 15 minutes before serving to allow the flavors to blend.
- SERVE: Serve with the remaining dressing on the side.
Video
Notes
Make-Ahead: Prepare the candied pecans and dressing up to 2 days ahead. Store them in separate airtight containers in the refrigerator.
Storage: Store leftover salad in the refrigerator for up to 1 day. The spinach will soften once dressed.
Reheating: Not applicable. This salad is best served chilled.
Ingredient Tip: If the dressing thickens in the refrigerator, let it sit at room temperature for a few minutes and shake well before using.
Variation: Mozzarella, feta, or goat cheese are delicious substitutes for blue cheese.
Nutrition
Serving: 1 | Calories: 279cal | Carbohydrates: 25g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 279mg | Sugar: 16g | Fiber: 7g | Calcium: 89mg | Iron: 2mg