Ingredients:

  • 4 cups fresh baby spinach (about 100g)
  • 2 cups fresh strawberries, hulled and sliced (about 300g)
  • 1 cup pecan halves, toasted (about 120g)
  • 1/2 cup crumbled feta cheese (optional, about 75g)
  • 3 tablespoons balsamic vinegar (45ml)
  • 2 tablespoons honey (30ml)
  • 1/4 cup extra-virgin olive oil (60ml)
  • Salt and pepper to taste

Instructions:

  1. Rinse the spinach thoroughly and pat dry.
  2. Hull and slice the strawberries.
  3. Toast the pecan halves in a dry skillet over medium heat until fragrant (3-5 minutes).
  4. In a small mixing bowl, whisk together balsamic vinegar and honey until combined.
  5. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper to taste.
  6. In a large bowl, combine the spinach, sliced strawberries, and toasted pecans. If using, add the crumbled feta cheese.
  7. Drizzle the dressing over the salad just before serving. Toss gently to combine all ingredients evenly.
  8. Plate the salad in a serving dish and enjoy immediately.