Spinach Strawberry Salad with Toasted Pecans and Cotija

I’ve always liked salads that feel a little unexpected, and this spinach strawberry salad fits perfectly into that category. If you’re the loves fruit-in-salad type of person, you probably already know the simple joy of sweet fruit paired with something savory. Juicy strawberries, salty Cotija cheese, and warm toasted pecans turn ordinary spinach into something surprisingly satisfying.

The beauty of this salad is how uncomplicated it is. Start with fresh, torn spinach leaves, scatter in sliced strawberries, crumble in a little Cotija, and finish with toasted pecans for crunch. Add a light drizzle of basic Italian dressing and it becomes the kind of meal you can literally toss and eat without thinking twice.

There’s something quietly pleasing about the balance here. The strawberries bring sweetness, the pecans add a bit of nuttiness, and the Cotija contributes a gentle salinity that keeps the whole thing from tasting too sweet. It’s the sort of combination that feels just a little winsome, yet still very familiar.

Want a little more substance? If you want a full meal, throw some chicken in and call it a day. Grilled or rotisserie chicken works perfectly and turns this quick salad into something that feels almost homespun but still fresh and bright.

How to Make Spinach Strawberry Salad

This spinach strawberry salad combines fresh baby spinach, sliced strawberries, toasted pecans, and crumbly Cotija cheese. A simple Italian dressing ties everything together for a quick and balanced salad that works as a side or light meal.

Ingredients

• 5 oz baby spinach
• 1 ½ cups fresh strawberries, sliced
• ½ cup pecans
• ⅓ cup Cotija cheese, crumbled
• ¼ cup Italian dressing (store-bought or homemade)

Prep / Mise En Place

• Wash and dry the spinach thoroughly.
• Slice the strawberries.
• Crumble the Cotija cheese if it is in a block.
• Measure out the pecans and dressing.

Instructions

1. Place pecans in a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat and allow to cool.
2. Add the baby spinach to a large salad bowl. If the leaves are large, lightly tear them into bite-size pieces.
3. Scatter the sliced strawberries evenly over the spinach. Add the crumbled Cotija cheese and toasted pecans.
4. Drizzle the Italian dressing over the salad just before serving. Toss gently until everything is lightly coated. Serve immediately.

Serving Suggestions

• Serve alongside grilled chicken, salmon, or roasted pork.
• Add sliced grilled chicken or rotisserie chicken to turn it into a full meal.
• Pair with crusty bread or a light soup for an easy lunch.
• Works well as a bright side dish for spring and summer dinners.

Keep this recipe in your rotation for days when you want something fresh but effortless. With minimal prep and ingredients you can easily swap or add to, it’s the kind of salad you’ll come back to again and again.