Strawberry-Spinach Salad With Pecans and Blue Cheese

Southern Kitchen

Serves: 2 to 4

Hands On Time: 10 minutes

Total Time: 10 minutes


1/3 cup coarsely chopped pecans

8 to 10 strawberries, stemmed and quartered

1 (5- or 6-ounce) bag baby spinach

1/2 cup cubed blue cheese

2 tablespoons extra-virgin olive oil

2 teaspoons balsamic vinegar

Salt and freshly ground black pepper


In a small skillet, toast the pecans over medium heat until fragrant, 3 to 5 minutes. Watching closely and shake the pan occasionally to prevent burning. Transfer to a bowl and let cool to room temperature.

In a large serving bowl, combine the toasted pecans with the spinach, strawberries, cheese, oil and vinegar. Toss thoroughly until the leaves are coated. Season to taste with salt and pepper and serve.


Per serving: 397 calories (percent of calories from fat, 84), 12 grams protein, 14 grams carbohydrates, 6 grams fiber, 37 grams fat (10 grams saturated), 25 milligrams cholesterol, 561 milligrams sodium.

About the recipe

When we don’t feel like turning on our stoves, a whole-meal salad like this one is our favorite choice. We especially like the combination of fruit, complementary greens, tangy cheese and crunchy nuts. Don’t like blue cheese? Try feta instead.