Ingredients

250 g (8 oz) fresh strawberries, tops cut off

3/4 cup balsamic vinegar

1/4 cup olive oil

4 tbsp packed light brown sugar

2 tbsp strawberry jam or preserves

1/2 tsp salt

1 cup pecans, mostly whole (can chop some)

2 tbsp brown sugar

2 tbsp (30 g) butter

4 cups baby spinach, packed

250 g (8 oz) large strawberries, sliced

75–100 g (2–3.5 oz) blue cheese, crumbled to taste

Salt and pepper

Instructions

Step 1: Make the dressing by blending 250 g fresh strawberries, balsamic vinegar, olive oil, 4 tbsp brown sugar, strawberry jam, and 1/2 tsp salt in a food processor or blender until smooth. Strain if desired to remove seeds. Refrigerate up to 2 weeks.

Step 2: Prepare pecans by lining a tray with parchment paper. Melt butter in a medium saucepan over medium heat and add pecans, tossing to coat. Stir in 2 tbsp brown sugar and cook for 5 minutes until sugar melts and coats the nuts. Spread pecans on the tray to cool and harden.

Step 3: In a bowl, combine baby spinach and half of the sliced strawberries. Drizzle with some dressing and toss gently to coat.

Step 4: Transfer the tossed spinach and strawberries to a serving bowl. Top with remaining strawberries, drizzle more dressing, crumble blue cheese over, and scatter the candied pecans.

Step 5: Serve immediately with any leftover dressing on the side for extra flavor.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and sweetness in both the salad and dressing.

For a nut-free version, substitute pecans with toasted sunflower seeds or omit altogether.

Try adding sliced red onions or avocado for extra texture and creaminess.

Adjust the amount of blue cheese to taste or swap it for feta if you prefer a milder cheese.

Storage

Store the dressing separately in an airtight container in the refrigerator for up to two weeks. Keep salad ingredients unassembled until ready to serve to prevent wilting. Candied pecans can be stored in an airtight container at room temperature for up to one week. Dress and assemble the salad just before serving to maintain freshness.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made up to two weeks in advance and kept refrigerated. Give it a good shake or stir before using.

How do I keep the spinach from wilting?

Dress the spinach just before serving and mix gently. Keeping the dressing separate until the last moment also helps keep the spinach crisp and fresh.