Pioneer Woman Spinach Strawberry Salad

Pioneer Woman Spinach Strawberry Salad is a celebration of spring flavors and contrasting textures. It is made with fresh baby spinach, juicy red strawberries, thinly sliced red onions, and crunchy homemade candied pecans, all tossed in a sweet and tangy balsamic dressing. The result is a colorful, refreshing side dish where the sweetness of the fruit and nuts perfectly balances the sharp bite of the onions and vinegar. It is perfect for Easter brunch, a Mother’s Day lunch, or as a light accompaniment to a summer barbecue.

Try More Salad Recipes:

• Pioneer Woman Ramen Noodle Salad
• Pioneer Woman Tomato Watermelon Salad
• Pioneer Woman Winter Salad Recipe

❤️Why You Will Love This Spinach Strawberry Salad Recipe:

• Sweet and Savory: It hits every taste bud, combining the natural sugars of the fruit and candied nuts with the savory notes of the onions and dressing.
• Texture Heaven: You get the crisp crunch of pecans, the soft juiciness of strawberries, and the fresh snap of raw spinach in every bite.
• Homemade Dressing: The signature dressing is far superior to store-bought versions, offering a rich balsamic flavor without preservatives.
• Beautiful Presentation: The bright red berries against the deep green spinach make this a stunning addition to any table setting.

🍓Pioneer Woman Spinach Strawberry Salad Ingredients

For the Salad

• 1 bag (10 oz/300 g) fresh baby spinach, washed and dried
• 1 lb (450 g) fresh strawberries, hulled and quartered
• 1/2 small red onion, thinly sliced
• 1 cup pecans (halves or chopped)
• 3 tbsp sugar (for candying nuts)

For the Dressing

• 1/4 cup balsamic vinegar
• 3 tbsp sugar (or honey)
• 1 tbsp Dijon mustard
• 1/2 cup extra virgin olive oil
• Salt and black pepper to taste

🥗How To Make Pioneer Woman Spinach Strawberry Salad

1. Candy the pecans: by placing the pecans and 3 tablespoons of sugar in a small skillet over medium heat. Stir constantly as the sugar melts and coats the nuts, watching carefully to ensure they do not burn. Once golden and caramelized, transfer them to a sheet of parchment paper to cool and harden.
2. Prep the vegetables: by washing the spinach thoroughly and spinning it dry (wet spinach dilutes the dressing). Slice the strawberries into quarters and the red onion into very thin half-moons.
3. Make the dressing: by combining the balsamic vinegar, sugar, Dijon mustard, salt, and pepper in a jar or bowl. Whisk (or shake) vigorously while slowly drizzling in the olive oil until the mixture is thick and emulsified.
4. Assemble the base: by placing the dry baby spinach in a large serving bowl. Scatter the strawberry quarters and red onion slices evenly over the greens.
5. Add the crunch: by breaking up the cooled candied pecans (if they stuck together) and sprinkling them generously over the salad.
6. Dress and toss: just before serving. Drizzle about half the dressing over the salad and toss gently to coat. Taste and add more dressing only if needed to avoid sogginess.

✨Recipe Tips

• Dress last minute: Spinach wilts very quickly once it touches acidic vinegar. Keep the dressing in a separate jar and toss the salad right at the table for maximum freshness.
• Tame the onions: If you find raw red onion too sharp, soak the slices in a bowl of ice water for 10 minutes before adding them to the salad. This removes the “bite” while keeping the crunch.
• Cool the nuts: Ensure the candied pecans are completely cool before adding them to the bowl. If they are warm, they will wilt the spinach and cook the strawberries.
• Add cheese: While the classic recipe is dairy-free, Ree Drummond sometimes adds crumbled feta or goat cheese for a creamy, salty element that pairs beautifully with the fruit.

🍗What To Serve With Spinach Strawberry Salad?

This Spinach Strawberry Salad is a versatile side dish that pairs well with grilled meats. Serve it alongside grilled chicken breast, pork tenderloin, or a juicy steak. It also works wonderfully as a lighter side to a rich quiche or a creamy pasta dish.

🧊How To Store Leftovers Spinach Strawberry Salad?

• Store components separately: If you anticipate leftovers, do not dress the entire salad. Store the spinach, onions, and strawberries in the fridge, and keep the nuts and dressing in airtight containers at room temperature.
• Dressed leftovers: If the salad is already dressed, it is best eaten within 2 to 3 hours. After that, the spinach will become soggy and unappealing.

Do not Reheat Spinach Strawberry Salad: This salad is designed to be served fresh, cold, or at room temperature. Applying heat will ruin the texture and flavor of the delicate ingredients.

❓FAQs

More Salad Recipes:

• Pioneer Woman Tuna Salad Recipe
• Pioneer Woman Tortellini Pasta Salad Recipe
• Pioneer Woman Wedge Salad

📈Spinach Strawberry Salad Nutrition Facts

• Calories: 280 kcal
• Total Fat: 22g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 150mg
• Total Carbohydrate: 20g
• Dietary Fiber: 4g
• Sugars: 16g
• Protein: 3g

Pioneer Woman Spinach Strawberry Salad

Recipe by Imen DridiCourse: Sides, Salads, Brunch, Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

280

kcal

Pioneer Woman Spinach Strawberry Salad is a crowd-pleasing favorite. It features candied pecans made from scratch for a sweet crunch. Fresh spinach and strawberries are tossed in a homemade balsamic vinaigrette. A colorful, healthy, and delicious addition to any meal.

Ingredients

• For the Salad

• 1 bag (10 oz/300 g) fresh baby spinach, washed and dried

• 1/2 small red onion, thinly sliced

• 1 lb (450 g) fresh strawberries, hulled and quartered

• 1 cup pecans (halves or chopped)

• 3 tbsp sugar (for candying nuts)

• For the Dressing

• 1/4 cup balsamic vinegar

• 3 tbsp sugar (or honey)

• 1 tbsp Dijon mustard

• 1/2 cup extra virgin olive oil

• Salt and black pepper to taste

Directions

• Candy the pecans: by placing the pecans and 3 tablespoons of sugar in a small skillet over medium heat. Stir constantly as the sugar melts and coats the nuts, watching carefully to ensure they do not burn. Once golden and caramelized, transfer them to a sheet of parchment paper to cool and harden.
• Prep the vegetables: by washing the spinach thoroughly and spinning it dry (wet spinach dilutes the dressing). Slice the strawberries into quarters and the red onion into very thin half-moons.
• Make the dressing: by combining the balsamic vinegar, sugar, Dijon mustard, salt, and pepper in a jar or bowl. Whisk (or shake) vigorously while slowly drizzling in the olive oil until the mixture is thick and emulsified.
• Assemble the base: by placing the dry baby spinach in a large serving bowl. Scatter the strawberry quarters and red onion slices evenly over the greens.
• Add the crunch: by breaking up the cooled candied pecans (if they stuck together) and sprinkling them generously over the salad.
• Dress and toss: just before serving. Drizzle about half the dressing over the salad and toss gently to coat. Taste and add more dressing only if needed to avoid sogginess.

Notes

• Dress last minute: Spinach wilts very quickly once it touches acidic vinegar. Keep the dressing in a separate jar and toss the salad right at the table for maximum freshness.
  Tame the onions: If you find raw red onion too sharp, soak the slices in a bowl of ice water for 10 minutes before adding them to the salad. This removes the “bite” while keeping the crunch.
  Cool the nuts: Ensure the candied pecans are completely cool before adding them to the bowl. If they are warm, they will wilt the spinach and cook the strawberries.
  Add cheese: While the classic recipe is dairy-free, Ree Drummond sometimes adds crumbled feta or goat cheese for a creamy, salty element that pairs beautifully with the fruit.