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Spinach Strawberry Salad with Pecans
Youssef Hb

Spinach Strawberry Salad with Pecans

A vibrant and satisfying salad combining toasted pecans, fresh spinach, and sweet strawberries with a tangy Honey Lime Cilantro dressing. Perfect for quick lunches or potlucks, it's a celebration of contrasting textures and flavors.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: American, Mediterranean (variations)
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 10 oz baby spinach, prewashed
  • ¾ cup pecan halves, raw or lightly toasted
  • 1 lb strawberries
  • ⅓ cup sliced red onion
  • 2 tablespoons olive oil
  • 3 tablespoons honey
  • 1/4 cup freshly squeezed lime juice
  • 2 cups chopped fresh cilantro
  • 1 teaspoon salt (optional)

Method
 

  1. Preheat oven to 350°F (180°C)
  2. Toast pecans for 8 minutes
  3. Rinse baby spinach under cold water and pat dry
  4. Slice strawberries into halves or quarters
  5. Thinly dice red onion
  6. In a small bowl, whisk together 2 tablespoons olive oil, 3 tablespoons honey, 1/4 cup lime juice, chopped cilantro, and salt
  7. Combine spinach, strawberries, toasted pecans, and diced red onion in a large bowl
  8. Toss with Honey Lime Cilantro dressing until evenly coated
  9. Adjust seasoning with additional lime juice or honey to taste

Notes

For a vegan version, use maple syrup instead of honey.
Freeze and thaw strawberries to create a firmer texture if fresh berries are not ideal.
Add grilled halal chicken or minced shallots for optional variations.
Serve with crusty bread or lemon herb quinoa for a balanced meal.
Chill leftovers in an airtight container for up to 4 hours to enhance flavors.