Fresh spinach salad tossed with sliced strawberries, candied pecans, and balsamic vinaigrette. A colorful 280-calorie lunch rich in iron and vitamin C.
Ingredients
-
200 g
Baby spinach
-
150 g
Strawberries (sliced)
-
40 g
Pecans
-
40 g
Goat cheese (crumbled)
-
2 tbsp
Balsamic vinegar
-
1½ tbsp
Olive oil
Instructions
1
Prepare ingredients
Wash and dry spinach. Slice strawberries. Toast pecans in a dry pan for 2-3 minutes.
2
Make dressing
Whisk balsamic vinegar, olive oil, a drizzle of honey, salt, and pepper until emulsified.
3
Assemble
Toss spinach with dressing. Top with strawberries, toasted pecans, and crumbled goat cheese. Serve immediately.
Why this recipe works
This Spinach Salad with Strawberries & Pecans is a delightful mix of flavors and textures, making it an ideal dish for a light lunch or a side. The fresh spinach provides a nutrient-rich base, while the strawberries add a refreshing sweetness. The nutty pecans offer a satisfying crunch, and the crumbled goat cheese imparts a creamy richness that perfectly balances the dish. Drizzled with a simple yet flavorful balsamic vinaigrette, this salad stands out for its vibrant colors and health benefits. Each serving contains only 280 calories, packed with iron and vitamin C, making it a guilt-free option that supports your nutritional needs.
Preparation Tips
To keep the spinach salad crisp and delicious, wash and dry the spinach thoroughly. Use extra virgin olive oil for the dressing to enhance flavor. Toasting the pecans in a dry pan brings out their natural oils and enriches the salad’s taste. Assemble the salad just before serving to prevent wilting, and consider adding a drizzle of honey to the dressing for a touch of sweetness.
Recipe Notes & Tips
- Toast the pecans — it takes 2 minutes and dramatically improves the flavor and crunch.
- Add the dressing at the very last moment to prevent wilting.
- Goat cheese can be swapped for feta or blue cheese for different flavor profiles.
Variations
- Low-carb version: Reduce or swap the carb source for extra vegetables or cauliflower rice.
- Higher protein: Add an extra serving of protein or a side of Greek yogurt.
Common Mistakes to Avoid
- Overcooking: Watch the timing carefully — overcooked ingredients lose texture and nutrients.
- Under-seasoning: Healthy food should still taste great. Don't skip the seasoning step.
How to Store
Store in an airtight container in the refrigerator for up to 3-4 days. Serve cold. Do not reheat. If it weeps, drain extra liquid before serving.
What to Serve With This
- Side salad: A fresh green salad with lemon vinaigrette adds volume and vitamins.
- Water or herbal tea: Stay hydrated with a calorie-free beverage to complement this meal.
Final Thoughts
This Spinach Salad recipe proves that healthy eating doesn't have to be complicated. With simple ingredients and minimal prep time, you can enjoy a nutritious lunch that supports your fitness goals. Bookmark this recipe and add it to your weekly rotation.
Frequently Asked Questions
What is the calorie count for each serving?
Each serving of this salad contains approximately 280 calories.
How can I meal prep this spinach salad?
To meal prep, keep spinach, strawberries, pecans, cheese, and dressing in separate containers until you're ready to assemble.
What fruits can I substitute in this salad?
You can use raspberries, blueberries, mandarin oranges, or sliced pear as alternatives to strawberries.
How do I store leftover salad?
Store any leftover salad in the refrigerator and consume it within a day for best freshness.
What temperature should I serve this salad?
Serve the spinach salad cold for the best flavor and texture.
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Filed Under:
Lunch,
Salad,
Quick
