Strawberry Spinach Salad with Feta Cheese, Toasted Pecans, & Blush Wine Vinaigrette

It’s hard to believe that June has already arrived!  Though spring doesn’t technically wrap up until later in the month, in my mind, it’s already summer in every way that matters…school is letting out, vacation is upon us, and here in Texas, temperatures are already cruising into the mid-90s.  I don’t know about you, but my palate changes with the seasons.  Summertime has me gravitating towards recipes that are on the lighter side, quick and easy to prepare, and raring to take advantage of in-season produce.  So along with homegrown tomatoes and dinners from the grill and freshly churned peach ice cream, nothing screams summer like salads!


This recipe, with its varied flavors and textures, is probably my very favorite salad, whether I’m eating it in January or June.  The juicy strawberries are a nice counterbalance to the crisp spinach, the feta cheese adds a creamy richness, and the toasted pecans supply the perfect amount of crunch.  The friend who first shared this recipe with me instructed me to dress the salad with the ever-popular Brianna’s Blush Wine Vinaigrette.  And that I did, for years and years.  Then one day, as I was throwing this salad together for a party, I realized that I only had a little bit of salad dressing left in the fridge and no new bottle in the pantry like I had assumed.  There wasn’t time to run to the store, so I perused the ingredient list on the back of my almost-empty bottle and came up with my own version of Blush Wine Vinaigrette.  And let me tell you, I think it’s better!  I was able to cut back on the sugar (which Brianna’s lists as its first ingredient) while still maintaining a pleasantly (but not cloyingly) sweet end result, and adding a splash of lemon juice seemed to brighten up the overall flavor.

The greatest testament to this salad’s deliciousness, however, is that my extremely picky, suspiciousofanythinggreen 3-year-old will eat a whole bowl of it with nary a protest. And that makes for a start to the summer that’s sweeter than strawberries.

Strawberry Spinach Salad with Feta Cheese & Toasted Pecans

Yield: 8 servings

Strawberry Spinach Salad with Feta Cheese & Toasted Pecans

Crispy spinach, succulent strawberries, toasty pecans, creamy feta, and a sweet and tangy vinaigrette star in this salad that screams summer!


  • 12 ounces baby spinach
  • 16 ounces strawberries, washed, hulled, & sliced
  • 1 cup pecan halves
  • 4 ounces crumbled feta cheese
  • Blush Wine Vinaigrette (see recipe below)


  1. Preheat oven to 350°. Spread pecans on sheet pan and bake for 7 to 10 minutes or until lightly toasted, watching carefully to prevent burning. Allow to cool and coarsely chop.
  2. In a large salad bowl, layer spinach, strawberries, pecans, and feta cheese. Just before serving, dress with Blush Wine Vinaigrette and toss until salad ingredients are evenly coated.


Toasting the pecans takes a few extra minutes, but it really is worth it as it brings out much more flavor and crunch.

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Blush Wine Vinaigrette

Yield: approximately 10 ounces


  • 1/2 cup canola oil
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 3 tablespoons sugar
  • 1/2 teaspoon garlic salt


  1. Measure all ingredients into a Mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may whisk the ingredients together in a medium bowl.


Only use as much vinaigrette as needed to dress the salad. You will have some leftover.

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This post is linked to Weekend Potluck #71 at 4 Little Fergusons, Sunday Linky Party #12 at Suburbs Mama, and Pin It Monday Hop #14 at Pursuit of Functional Home.



  1. Suburbsmama says:

    Looks delicious! Thank you so much for linking up! Hope to see more from you.

  2. This is a lot like (if not the same) as my favorite salad ever! Toasted pecans are amazing and a little dangerous (if you know what I mean). 🙂

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      It’s one of my favorite salads as well, Madeline…and it’s about the only way my picky middle child will eat a salad. Throw in some fruit and nuts and the greens don’t seem so bad to a 3-year-old! 😉

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