📖 Instructions

1. Wash the spinach: Thoroughly wash the spinach leaves under cold, running water. Make sure to remove any dirt or sand. Pat them dry with a clean kitchen towel or use a salad spinner to remove excess water. Soggy spinach will ruin the salad, trust me!
2. Prepare the strawberries: Hull the strawberries (remove the green tops) and slice them into halves or quarters, depending on their size. Set them aside in a bowl. I like to use a strawberry huller; makes life so much easier! If you dont have one, a paring knife works just fine.
3. Toast the pecans (optional): If you prefer toasted pecans (and I highly recommend it!), spread them out on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until they're fragrant and lightly browned. Watch them closely to prevent burning! Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently. Let them cool before adding to the salad.
4. Make the balsamic vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper. Adjust the amounts to your liking. Taste and see if you need more sweetness or acidity. A good vinaigrette makes all the difference!
5. Assemble the salad: In a large bowl, combine the washed spinach, sliced strawberries, and toasted pecans. If you're adding other toppings like red onion or feta cheese, add them now.
6. Dress the salad: Just before serving, drizzle the balsamic vinaigrette over the salad. Start with a small amount and toss gently to coat. Add more dressing as needed, but be careful not to oversaturate the leaves. No one likes a soggy salad!
7. Serve immediately: Serve the Strawberry Spinach Salad immediately. The longer it sits, the more the spinach will wilt. Garnish with a few extra strawberry slices or a sprinkle of chopped pecans, if desired. Enjoy!