If you love vibrant flavors and a salad that truly sings on your palate, the Strawberry Spinach Salad with Bacon, Candied Pecans, and Feta Recipe is going to become one of your absolute favorites. This delightful dish combines the freshness of baby spinach and sweet strawberries with the savory crunch of bacon, the rich texture of feta cheese, and the irresistible snap of candied pecans. Tossed all together with a tangy balsamic dressing scented with poppy seeds and just a hint of honey, it’s the perfect harmony of sweet, salty, creamy, and crunchy. It’s not just a salad; it’s a celebration of flavor and texture that’s quick to prepare and stunning to serve.
Ingredients You’ll Need
Every ingredient in this salad plays a crucial role, offering layers of flavor and texture that make this dish unforgettable. From the fresh baby spinach providing a bright, tender base, to the crispy bacon adding that savory bite, each element is a small but essential star that contributes to the whole experience.
- 12 ounces baby spinach: Choose fresh, vibrant leaves to keep the salad crisp and green.
- 8 ounces strawberries, hulled and sliced: Use ripe, juicy strawberries for natural sweetness and color.
- 1/2 small red onion, thinly sliced: Adds a gentle sharpness that balances the sweetness.
- 1/2 cup cooked and crumbled bacon: Makes the salad irresistibly savory with a satisfying crunch.
- 1/2 cup candied pecans: These bring a sticky, sweet crunch that elevates texture beautifully.
- 1/2 cup crumbled feta cheese: Offers a tangy, creamy contrast that ties the salad together.
- 1 cup extra-virgin olive oil: A rich, fruity base for the dressing that enhances every bite.
- 1/2 cup balsamic vinegar: Adds acidity and a deep, mellow sweetness to the dressing.
- 1/4 cup honey: Sweetens the dressing naturally while balancing the vinegar.
- 1 tablespoon Dijon mustard: Brings a slight kick and helps emulsify the dressing.
- 1 teaspoon salt: Essential for seasoning and bringing out natural flavors.
- 1/2 teaspoon black pepper: Adds a subtle warmth and complexity.
- 2 tablespoons poppy seeds: Give a delightful nuttiness and a pleasant crunch to the dressing and salad.
How to Make Strawberry Spinach Salad with Bacon, Candied Pecans, and Feta Recipe
Step 1: Prepare the Ingredients
Start by thoroughly washing your baby spinach and drying it well to keep the salad crisp and fresh. Hull and slice the strawberries to ensure each bite is bursting with sweetness. Thinly slice the red onion so its flavor can mingle without overpowering the salad. Cook the bacon until perfectly crispy and crumble it once cooled. Having these prep steps done sets the stage for effortless assembly.
Step 2: Make the Candied Pecans
If you don’t have pre-made candied pecans, now is the moment to make them yourself. Toast pecans lightly in a dry pan, then toss with a bit of honey or sugar and cook briefly until caramelized. Let them cool on parchment paper—this little touch brings an addictive crunch and natural sweetness that complements the salad’s profile beautifully.
Step 3: Whisk the Dressing
Combine the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, black pepper, and poppy seeds in a bowl. Whisk vigorously until the dressing comes together with a shiny, smooth consistency. This perfectly balanced dressing ties every ingredient into a harmonious flavor experience.
Step 4: Assemble the Salad
In a large bowl, gently toss the spinach leaves with the sliced strawberries and red onion. Sprinkle in the crumbled bacon, candied pecans, and feta cheese. Drizzle the freshly made dressing on top, then toss lightly to coat every bit of this magical mixture without bruising the tender greens.
How to Serve Strawberry Spinach Salad with Bacon, Candied Pecans, and Feta Recipe
Garnishes
To make your Strawberry Spinach Salad with Bacon, Candied Pecans, and Feta Recipe really shine, consider garnishing with a few extra candied pecans or a handful of microgreens for a fresh, elegant finish. A light sprinkle of freshly cracked black pepper or a few more poppy seeds over the top will also add a charming touch.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish, making it a fantastic light lunch or elegant dinner side. You can also serve it alongside warm, crusty bread to soak up the delicious dressing and add some comforting carbs to the meal.
Creative Ways to Present
For a delightful twist, serve the salad in individual mason jars for a fun picnic or packed lunch presentation. Alternatively, arrange the ingredients artfully on a large platter to show off the vibrant colors and textures—it’s as beautiful to look at as it is satisfying to eat!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the salad and dressing separately in airtight containers. The salad will keep best if stayed chilled and consumed within a day or two to preserve the freshness of the spinach and strawberries.
Freezing
This salad is not ideal for freezing because the fresh ingredients and dressing can lose their texture and flavor. It’s best enjoyed fresh for the optimal combination of crispness and taste.
Reheating
Since this salad is best served cold or at room temperature, reheating is unnecessary. If you want to enjoy some of the elements warm, consider warming the bacon separately and then mixing it into a freshly tossed salad for that crispy warmth alongside fresh ingredients.
FAQs
Can I use a different type of greens?
Absolutely! While baby spinach offers a tender, slightly sweet base, you can substitute with arugula, mixed greens, or even kale for a different texture and flavor profile. Just adjust the quantity and dressing accordingly to balance the stronger greens.
How do I make candied pecans from scratch?
Simply toast pecans in a pan, then toss with a mixture of sugar and a touch of water or honey over low heat until the sugar caramelizes and coats the nuts. Spread them out to cool so they harden into a sweet, crunchy snack perfect for salads.
Is there a dairy-free alternative to feta cheese?
If you want to avoid dairy, consider using crumbled tofu seasoned with a bit of lemon juice and salt to mimic the tangy creaminess of feta. There are also several plant-based cheese alternatives available that melt and crumble similarly.
How long does this salad keep after tossing with dressing?
Once dressed, the salad is best eaten within a few hours to keep the spinach crisp and the strawberries fresh. If you’re planning in advance, keep the dressing separate until right before serving.
Can I add other fruits or nuts?
Of course! Blueberries, mandarin orange segments, or even sliced apples work beautifully in this salad. For nuts, walnuts or almonds can replace pecans if preferred, lending their own unique crunch and flavor.
Final Thoughts
There’s something so satisfying about the Strawberry Spinach Salad with Bacon, Candied Pecans, and Feta Recipe—it’s a perfect balance of freshness, sweetness, crunch, and creaminess that never fails to impress. Whether you’re making it for a casual family meal or a special gathering, it’s sure to bring smiles all around the table. I can’t wait for you to try it and make it one of your go-to dishes, just like I did!
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Strawberry Spinach Salad with Bacon, Candied Pecans, and Feta Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Strawberry Spinach Salad is a fresh and vibrant dish featuring tender baby spinach, sweet strawberries, tangy red onion, savory bacon, crunchy candied pecans, and creamy feta cheese. Tossed in a homemade balsamic vinaigrette with honey, Dijon mustard, and poppy seeds, it offers a perfect balance of flavors and textures. Ideal for a light lunch or a refreshing side dish, this salad takes only 15 minutes to prepare and serves 6.
Ingredients
Salad
- 12 ounces baby spinach
- 8 ounces strawberries, hulled and sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup cooked and crumbled bacon
- 1/2 cup candied pecans (see notes)
- 1/2 cup crumbled feta cheese
Dressing
- 1 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/2 small red onion, finely chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons poppy seeds
Instructions
- Prepare the salad ingredients: Rinse and dry the baby spinach thoroughly. Hull and slice the strawberries, thinly slice 1/2 small red onion, crumble the cooked bacon, and crumble the feta cheese.
- Make the candied pecans: If not prepared, candy the pecans by toasting them with sugar and butter in a skillet until caramelized and crispy. Allow to cool before adding to the salad.
- Prepare the dressing: In a bowl or jar, combine the extra-virgin olive oil, balsamic vinegar, honey, finely chopped 1/2 small red onion, Dijon mustard, salt, black pepper, and poppy seeds. Whisk or shake vigorously until the dressing emulsifies and is well blended.
- Toss the salad: In a large salad bowl, combine the spinach, strawberries, sliced red onion, crumbled bacon, candied pecans, and feta cheese. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve fresh: Divide the salad among 6 plates or serve family-style. Enjoy immediately for the best texture and flavor.
Notes
- Candied pecans can be prepared ahead and stored in an airtight container for up to 2 weeks.
- Use fresh strawberries for best flavor; substitute with dried cranberries if out of season.
- For a vegetarian option, omit bacon or use plant-based bacon alternatives.
- The dressing can be made in advance and stored refrigerated for up to 3 days. Shake well before using.
- Adjust sweetness by varying the amount of honey in the dressing according to taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
