Strawberry Pecan Spinach Salad


September 27, 2017

Strawberry, Pecan, Spinach Salad. That’s the title AND pretty much the whole recipe. There are a few other things in it, and they’re worth adding. This recipe has no oil, and it’s all raw, but you could toast the pecans and not really violate my shaky notion of “raw.” For the past four and half billion years, this salad would have been a summer salad, and we’d only have a few weeks each year to eat something this magical. We’re living in the future. We ship strawberries from all over the world, so you can now choose to eat this any time. I’d still try to find a few days in the summer when the local strawberries are showing off their magic, and I’d make it every day that week for my family and friends. I might even call strangers in off the street and serve it to them. When things are good, share them.

  • Yields: Makes 2 dinner servings or 4 side servings


Strawberry Pecan Spinach Salad

11 oz. container baby spinach leaves

2 cups of sliced fresh strawberries

1/2 cup red onion, diced or sliced (your choice)

1/3 cup raw pecans

Strawberry Chia Dressing

1 cup fresh sliced strawberries

1/4 cup clementine mandarin orange juice (use the sweetest FRESH oranges you can find)

4 small dates, pitted (or you can sub 1-2 tbsp of liquid sweetener)

2 tsp apple cider vinegar

1 tbsp chia gel (or 1 tsp chia seeds)


1Slice pecans lengthwise on a cutting board so they are in long halves. (This makes them go farther and you’ll use less in the recipe)

2Arrange salad ingredients into 2 large bowls or 4 medium sized bowls for starter salads.

3Blend dressing ingredients together and drizzle over salad.

4Serve immediately.


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