Strawberry Spinach Salad

Make Strawberry Spinach Salad with candied pecans and balsamic vinaigrette for a bright, easy meal.

Ingredients

• ⅓ cup olive oil ($1.10)
• 3 Tbsp balsamic vinegar ($0.45)
• 2 Tbsp honey ($0.50)
• ½ Tbsp Dijon mustard ($0.09)
• 1 garlic clove (minced, $0.08)
• ½ tsp dried basil ($0.05)
• ¼ tsp salt ($0.01)
• ¼ tsp black pepper (freshly cracked, $0.02)
• ½ Tbsp butter ($0.07)
• 2 Tbsp brown sugar ($0.08)
• 1 pinch salt ($0.01)
• ½ cup chopped pecans ($1.15*)
• ½ lb fresh strawberries (sliced, $1.25)
• ¼ red onion (thinly sliced, $0.21)
• 2 oz feta cheese (crumbled, $1.82**)
• 8 oz baby spinach ($1.83)

Instructions

Step 1: Make the Dressing

Begin by combining the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, dried basil, salt, and freshly cracked black pepper in a small clear glass jar or a shallow bowl. Secure the lid and shake vigorously, or whisk in a bowl, until the vinaigrette becomes a unified, glossy emulsion—slightly thickened, speckled with tiny basil flakes and pepper shards. Note the way the oil and vinegar bind into a silky ribbon when poured back into the jar. Set the jar aside so the flavors harmonize while you move on.

Step 2: Candy the Pecans

Place the butter, brown sugar, and a pinch of salt together and melt until the sugar dissolves and the mixture turns glossy and syrupy; then toss in the chopped pecans so every nugget is fully coated in the caramelized sheen. Once the pecans look uniformly glazed and glossy rather than grainy, immediately transfer them to a parchment-lined tray and spread them into a single layer to harden — the coating will crisp into glassy shards with sticky, amber highlights. Let them cool until they are no longer tacky.

Step 3: Prep the Produce and Cheese

Remove strawberry stems and slice the berries into even, juicy wedges; thinly slice the red onion into nearly translucent half-moons; crumble the feta into small, pillowy curds; and give the baby spinach a quick rinse and spin-dry so each leaf remains glossy and intact. Arrange these prepped items into small bowls and piles on the painted pine surface so everything is ready to assemble; keep the vinaigrette jar and the cooled candied pecans nearby for a smooth workflow.

Step 4: Dress the Spinach

Divide the baby spinach into four even piles on shallow plates. Drizzle approximately two tablespoons of the emulsified balsamic vinaigrette onto each bed so the leaves pick up a light, gleaming coating. Toss or fold gently so each leaf is kissed by the dressing but still retains its natural curl and crisp texture; the leaves should look hydrated, glossy, and vividly green.

Step 5: Assemble and Serve

Top each dressed spinach bed with the sliced strawberries, a few thin red onion ribbons, a tablespoon or two of the candied pecans, and a generous tablespoon of crumbled feta. Finish with an optional extra drizzle of vinaigrette for shine. Plate on simple white ceramic dishes with a fine black rim, and place a small wooden bowl of extra feta and a round bowl of whole strawberries nearby as styling props.

Notes

• Make the vinaigrette in advance and shake before using.
• Candy pecans in a single layer and cool on parchment for best crunch.
• Keep components separate until serving to prevent sogginess.