Oven-Roasted Strawberry Spinach Salad with Pecans and Feta

Ingredients

- 4 cups fresh spinach leaves
- 1 cup strawberries, hulled and halved
- 1 small red onion, thinly sliced
- 1/2 cup pecans
- 3/4 cup crumbled feta cheese
- 1 avocado, diced
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 350°F (175°C).

2. Prepare the pecans: Spread the pecans on a baking sheet. Roast in the preheated oven for 8 minutes, stirring once halfway through. Watch carefully to avoid burning. Remove from oven and let them cool.

3. Assemble the dressing: In a small bowl, whisk together the olive oil, white balsamic vinegar, honey, garlic powder, salt, and pepper until well combined. Set aside.

4. Arrange the spinach and red onion: Place the spinach leaves and sliced red onion in a large salad bowl.

5. Roast the strawberries: Line a baking sheet with parchment paper. Arrange the halved strawberries on it. Drizzle with a little olive oil and a pinch of salt. Roast in the oven for 10 minutes until they are slightly caramelized. Remove from oven and let them cool slightly.

6. Dress the salad: Drizzle the prepared dressing over the spinach and red onions. Toss gently to coat the leaves in the dressing evenly.

7. Assemble the salad: Top the dressed spinach with roasted strawberries, pecans, crumbled feta cheese, and diced avocado.

8. Finish with lemon: Drizzle the lemon juice over the salad for a fresh burst of flavor.

9. Serve immediately, enjoying the combination of sweet, tangy, and savory flavors.

Preparation & Cooking Times

Preparation Time:
PT10M
10 minutes

Cooking Time:
PT18M
18 minutes

Total Time

PT28M
28 minutes

Type of Dish

Lunch

Keywords

Spinach salad, strawberry salad, oven-roasted, feta cheese, pecans, lunch recipe, avocado salad, healthy salad, light meal, quick recipe

Recipe Yield

Feeds 4 adults

Calories

Total: 850 calories

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