Hey Sunshine! ☼

Welcome to my virtual garden where I grow all types of colorful and nutritious lettuces, greens, vegetables, fruits, nuts, and seeds!

Every Saturday for 8 weeks I am picking the best seasonal ingredients to create a beautiful & delicious Saturday Summer Salad Series! These salads are so versatile, you will be able to use them for filling meals, elegant side dishes, or hearty potlucks!

Keep in mind that while each salad is perfect as is, you can also use them as inspiration to mix and match ingredients to create your own amazing summer salads! Feel free to switch out any of the lettuces, greens, veggies, fruits, nuts and seeds in the recipes for ones that you love. And of course there will be a light & flavor-filled salad dressing paired with each salad, so let's get started! This salad is the fourth of eight in the series.

Strawberry Pecan Spinach Salad

I love putting fruit and nuts in my salad. I find it to be the most satisfying type of salad due to the vast increase in textures, flavors, colors, and nutrients that fruit and nuts add to an array of veggies. This next salad is so simple to make, yet so colorful, flavorful, texture-filled, and nutrient-filled! It just doesn’t get any healthier, easier, or better than this!

The Facts

Serves 6

Salad with dressing is 73 calories and 3sp (WW) for 1 cup of salad with 2 tbsp of dressing
Salad has 35 calories and 1sp (WW) per 1 cup serving
Dressing has 38 calories and 2sp (WW) per 2 tbsp serving

Ingredients for the salad:

6 cups baby spinach

2 cups strawberries, sliced

½ cup red onions, sliced

½ cup yellow peppers, diced (red or orange peppers will work too)

¼ cup toasted pecans, chopped

Ingredients for the dressing:

½ cup plain non-fat Greek yogurt

¼ cup balsamic vinegar

1 tbsp olive oil

1 tbsp water

1 tbsp dijon mustard

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp salt

¼ tsp pepper

Directions for the salad:

In a large salad serving bowl, toss all salad ingredients (listed above) until well mixed and colorful.

Directions for the dressing:

In a medium size mixing bowl, whisk all of the ingredients together until you get your desired creamy consistency. Another option is to place all of the ingredients in an airtight container, cover, and shake it vigorously until you achieve a creamy consistency. Store in the fridge for up to one week.

Eat & Enjoy!

Print Recipe

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Want More Summer Salads?

Check out all of my 8 week Saturday Summer Salad Series!

Week 1: Superfoods Salad with Grilled Shrimp & Strawberry Basil Vinaigrette

Week 2: Mango Kiwi Chicken Salad with Light Ranch Dressing

Week 3: Miraculous Microgreens Salad with Lemony Tahini Dressing

Week 4: Strawberry Pecan Spinach Salad with Creamy Dijon Balsamic Vinaigrette

Week 5: Peaches & Blue Cheese Super Veg Salad with Light Blue Cheese Dressing

Week 6: Arugula, Black Bean, Corn, & Avocado Salad with Light Caesar Dressing

Week 7: Grilled Chicken, Cashew, and Mango Summer Salad with Lemon Honey Mustard Dressing

Week 8: Mediterranean Salmon & Roasted Red Pepper Salad with Creamy Greek Feta Dressing

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