Spinach and Rocket Salad with Strawberry Vinaigrette

Fresh strawberries bring a naturally sweet twist to Spinach and Rocket Salad with Strawberry Vinaigrette, pairing perfectly with baby spinach, peppery rocket, and crunchy toasted pecans.

I’ve come across quite a few salad recipes that include strawberries, and I was very curious to try one myself. Since I already enjoy adding fruit to savoury dishes, I had a feeling strawberries would be just as delicious in a salad.

I think strawberries, along with berries in general, make fantastic savoury ingredients because they’re slightly tart rather than overly sweet. I’ve even made Strawberry Risotto in the past and loved it, so I wasn’t surprised to discover they work wonderfully in salads too.

This Spinach and Rocket Salad with Strawberry Vinaigrette is a very simple recipe, but the homemade Strawberry Balsamic Vinaigrette gives it something a little different.

Instead of the strawberry flavour coming only from the fresh fruit, the dressing lightly coats the spinach, rocket and pecans as well. I hope you enjoy it as much as I do!

Why We Love Spinach Rocket Salad

• Homemade dressing uses just a handful of pantry ingredients you can shake together in minutes.
• Easy to customise with grilled chicken, salmon or feta for a more substantial meal.
• Colourful presentation makes it a great addition to picnics, barbecues and shared meals.

Key Ingredients for Spinach and Rocket Salad

Baby Spinach

Baby spinach has a mild flavour and tender texture that pairs well with the peppery rocket. Look for bright green leaves that are fresh and crisp, with no signs of wilting.

Rocket (Arugula)

Rocket adds a peppery flavour that complements the sweetness of the strawberries. Pair it with baby spinach for a milder flavour and a more varied texture.

Strawberries

Fresh strawberries add natural sweetness and gentle acidity. Choose ripe, firm strawberries with a deep red colour for the best flavour, and slice them just before serving to keep them fresh.

Pecan Halves

Lightly toasted pecans add crunch and a rich, nutty flavour. Toasting brings out their natural oils, giving them a deeper flavour while helping them stay crisp in the salad.

Strawberry Balsamic Vinegar

Strawberry balsamic vinegar gives the dressing its fruity flavour and gentle tang. Homemade works especially well, but if you’re buying it, choose a good quality one that’s fruity with a good balance of sweetness and acidity.

Find the complete list with measurements in the recipe card below.

How to Make Spinach and Rocket Salad with Strawberry Vinaigrette

Step 1: In a frying pan over medium heat, lightly toast the pecan halves until just golden brown. Remove them from the heat and let them cool.

Step 2: Add the strawberry balsamic vinegar, extra virgin olive oil, salt, and pepper to a small jar. Secure the lid and shake well until the dressing is thoroughly combined.

Step 3: Place the spinach, rocket, strawberries, and toasted pecans in a large bowl. Pour the dressing over the salad and toss gently until everything is evenly coated.

Step 4: Serve immediately.

Frequently Asked Questions

Extra Help from the Kitchen

Wash the Salad Leaves – Rinse the baby spinach and rocket thoroughly, then dry them well before assembling the salad. Dry leaves help the dressing coat the salad more evenly.

Pat the Strawberries Dry – Gently pat the sliced strawberries dry after washing to prevent excess moisture from thinning the dressing.

Use Ripe, Firm Strawberries – Choose ripe but firm strawberries to help them hold their shape when tossed and provide the best flavour.

Cool the Pecans Completely – Let the toasted pecans cool completely before adding them to the salad. Warm pecans can soften the spinach and rocket more quickly.

Taste Before Serving – Adjust the seasoning with a small pinch of salt or freshly ground black pepper after tossing if needed, as the sweetness of the strawberries and the acidity of the strawberry balsamic vinegar can vary.

Variations and Twists

Add Crumbled Feta – Sprinkle crumbled feta cheese over the salad before serving. It adds a creamy, salty contrast that works well with the strawberries, rocket, and strawberry vinaigrette.

Top with Grilled Chicken – Add sliced grilled chicken to make the salad more filling. Keep the original steps the same, then arrange the chicken over the dressed salad before serving.

Add Creamy Avocado – Add sliced avocado just before serving. It gives the salad a softer texture and pairs well with the toasted pecans and fruity dressing.

Swap the Pecans – Replace the pecans with toasted walnuts, sliced almonds or pine nuts. Toast them lightly in a frying pan, the same way as the pecans, before adding them to the salad.

Incorporate Thinly Sliced Red Onion – Add a small amount of thinly sliced red onion for gentle sharpness. For a milder flavour, soak the slices in cold water for 10 minutes, then drain well before adding them.

Storage and Shelf Life

Store any leftover salad in an airtight container in the fridge for up to 1 day. For the freshest texture, keep the dressing separate and toss the salad just before serving.

If the salad has already been dressed, the spinach and rocket will gradually soften, and the toasted pecans will lose some of their crunch. Freezing isn’t recommended, as the fresh leaves and strawberries won’t retain their texture once thawed.

If you’re preparing the salad ahead, make the dressing, toast the pecans, and slice the strawberries in advance. Assemble everything shortly before serving to keep the salad fresh and crisp.

Fresh Salad Recipes to Try

• Low FODMAP Lemon Potato Salad
• Asian Quinoa Salad
• Warm Salmon and Potato Salad
• Italian Salad
• Curried Chicken Salad

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