Description
A refreshing blend of crisp baby spinach, sweet strawberries, toasted pecans, and a zesty honey lime cilantro dressing. Light, vibrant, and adaptable to any meal.
Ingredients
10 ounces baby spinach, washed
3/4 cup pecans, halves (or slivered)
1 pound strawberries, washed, hulled, and quartered
1/3 cup red onion, thinly sliced
Honey lime cilantro dressing, as needed (store-bought or homemade)
Instructions
Preheat oven to 350°F (175°C)
Line a baking sheet with parchment paper
Arrange pecans in a single layer
Roast for 5 to 7 minutes until fragrant
In a mixing bowl, add baby spinach and strawberries
Top with sliced red onion (raw or sautéed)
Drizzle with honey lime cilantro dressing
Toss gently to combine
Sprinkle roasted pecans over the salad
Serve immediately or chilled
Notes
Use ripe strawberries for sweetness
Dressing can be substituted with balsamic vinaigrette or lemon tahini
Add crumbled halal feta or chickpeas for extra protein
Store unused pecans in an airtight container for up to a week
- Prep Time: 10
- Cook Time: 10
- Category: Lunch
- Method: Tossing
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 salad portion
- Calories: 280
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg