Strawberry Pecan Spinach Salad

By Chef Michelle Siriani

Strawberry Pecan Spinach Salad

Summer is on its way and strawberries are in season. I love tossing fresh fruits into salads for a bright pop of color and sweet juicy flavor. This Strawberry Spinach Salad with Roasted Pecans is one of my favorites because it’s so simple to make and pairs perfectly with just about anything, and is especially great for a party. Toss a hand full of pecans in your salad to keep your diet meter complete with sufficient levels of minerals, vitamins, and protein.

Strawberry Pecan Spinach Salad
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. Ingredients for salad
  2. homemade poppy seed dressing (see below)
  3. 1 cup pecans, roasted
  4. croutons, roasted (see below)
  5. 6 ounces baby spinach
  6. 6 ounces mixed field greens
  7. 16 ounces strawberries, quartered
  8. Ingredients for dressing
  9. 1 cup low fat Greek-style yogurt
  10. 1/4 cup sugar
  11. 2 tablespoon cider vinegar
  12. 1 teaspoon Dijon mustard
  13. 2 teaspoon poppy seed
  1. Dressing directions
  2. 1. In small bowl, mix all ingredients with wire whisk and season as needed.
  3. Then arrange the salad nicely on a plate & drizzle the salad dressing over or toss in a bowl.
  1. This is a great summer salad!!
  1. 1/2 loaf French or Italian bread
  2. 2 tablespoons extra virgin olive oil
  3. Sea salt to taste
  4. Preheat oven to 325 F.
  5. Cut slices into 1/2 inch thick strips, then into 1/2 inch cubes. In deep bowl toss bread cubes with oil and salt until each cube is covered. Spread cubes in a single layer on a cookie sheet. Bake until crisp and evenly brown (20-25 minutes), turning often.
Healthy Chef Lady


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