Strawberry and Spinach Salad
This Strawberry and Spinach Salad recipe brings sweet berries, crisp leaves and a little salty feta to the Christmas table. It is a welcome cool side on a hot South African Christmas day, especially alongside cold gammon, roast chicken or something straight off the braai.
Use baby spinach rather than the large bunches of Swiss chard often sold locally as spinach. The small leaves are tender enough to serve raw, and drying them well helps the dressing cling without making the salad watery. Toast the pecans ahead, keep the berries chilled and bring everything together just before lunch. A wide platter works nicely here: the strawberries and cheese stay spread through the leaves instead of sinking to the bottom of a bowl.
Ingredients
For the salad
For the dressing
Instructions
- 1Put the pecans in a dry frying pan over medium-low heat. Toast for 3–4 minutes, stirring often, until fragrant and lightly coloured. Tip onto a plate and leave to cool completely.
- 2Rinse the baby spinach if needed, following the packet instructions. Spin or pat thoroughly dry and refrigerate while you prepare the remaining ingredients.
- 3Rinse the strawberries briefly under cool running water, pat dry, then remove the stalks. Cut small berries in half and larger ones into thick slices.
- 4Soak the sliced red onion in cold water for 5 minutes to soften its sharpness. Drain and pat dry.
- 5Whisk the olive oil, balsamic vinegar, honey, mustard, salt and pepper together in a small jug. Taste with a spinach leaf and adjust the salt if needed, remembering that the feta adds salt too.
- 6Just before serving, gently toss the spinach and onion with half the dressing. Spread over a wide serving platter.
- 7Arrange the strawberries and feta over the leaves and scatter over the cooled pecans. Drizzle with the remaining dressing and serve immediately.
Nutrition (per serving)
- Calories
- 202 kcal
- Carbohydrates
- 11.8 g
- Protein
- 4.6 g
- Fat
- 16.2 g
- Saturated fat
- 3.5 g
- Sugar
- 7.8 g
- Fibre
- 3 g
- Sodium
- 287 mg
- Cholesterol
- 15 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Toast the pecans the day before and store them in an airtight container once completely cool.
- Wash and dry the spinach a few hours ahead and refrigerate in a covered container lined with kitchen paper. Keep the prepared berries and feta chilled separately.
- For a nut-free version, replace the pecans with toasted pumpkin seeds, checking packaging for cross-contact warnings if serving someone with a nut allergy.
- For an outdoor Christmas lunch, bring the salad out just before eating and keep it shaded. Refrigerate within two hours, or within one hour if the temperature is above 32°C.
Frequently asked questions
Can I use ordinary spinach instead of baby spinach?
Baby spinach is best for its tender leaves and mild flavour. Large Swiss chard leaves, commonly labelled spinach in South African shops, are tougher raw. If baby spinach is unavailable, use tender mixed lettuce leaves instead.
Can I make the salad ahead?
Prepare the components separately and refrigerate the leaves, fruit, onion, feta and dressing. Keep the cooled nuts airtight at room temperature. Whisk the dressing again and assemble just before serving; dressed spinach wilts quickly.
What can I use instead of feta?
Soft goat's cheese works well, or leave the cheese out for a dairy-free salad. Taste the dressing again if omitting the cheese, as you may want a little more salt.
