📖 Instructions

1. Wash the spinach: Thoroughly wash the baby spinach under cold, running water. Ensure that you remove any dirt or debris. A salad spinner can be useful for drying the spinach afterwards.
2. Prepare the strawberries: Rinse the strawberries gently and pat them dry. Remove the stems and slice the strawberries into halves or quarters, depending on their size. Set aside.
3. Toast the pecans: In a dry skillet over medium heat, toast the pecans for about 3-5 minutes, stirring frequently, until they become fragrant and lightly browned. Watch them carefully, as they can burn easily. Alternatively, you can toast them in the oven at 350°F (175°C) for 5-7 minutes.
4. Make the balsamic vinaigrette: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey (or maple syrup), salt, and black pepper. Whisk vigorously until the vinaigrette is well emulsified and slightly thickened. Taste and adjust the seasoning as needed. If you want a sweeter dressing, add a bit more honey. If you prefer a tangier dressing, add a splash more balsamic vinegar.
5. Assemble the salad: In a large bowl, combine the washed and dried baby spinach, sliced strawberries, and toasted pecans. If you're adding other ingredients like feta cheese or grilled chicken, add them now.
6. Dress the salad: Drizzle the balsamic vinaigrette over the salad, using just enough to lightly coat the ingredients. Toss gently to ensure that the salad is evenly dressed. Be careful not to overdress the salad, as it can become soggy.
7. Serve immediately: Serve the Strawberry Spinach Serenity Salad immediately to prevent the spinach from wilting. If you're preparing the salad ahead of time, keep the dressing separate and add it just before serving.
8. Optional additions: Consider adding crumbled feta cheese, goat cheese, grilled chicken, or red onion slices for extra flavor and texture. You can also substitute the pecans with walnuts or almonds if preferred.