Vibrant Strawberry Spinach Blue Cheese Salad

Welcome to a culinary journey that celebrates the vibrant flavors and delightful textures of the South. This Spinach Strawberry Salad with Blue Cheese is more than just a dish; it’s a timeless Southern classic, beautifully crafted with crunchy candied pecans, juicy mandarin oranges, and crowned with a phenomenal homemade balsamic vinaigrette dressing. Prepare your palate for an unforgettable experience, as this recipe promises to deliver the most exquisite strawberry spinach salad you’ll ever encounter.

Imagine a symphony of tastes dancing on your tongue: the crisp freshness of baby spinach, the sweet burst of ripe strawberries, the tangy zest of mandarin oranges, and the creamy, piquant notes of blue cheese, all brought together by the irresistible crunch of sweet and spicy pecans. This salad is a masterpiece of balance, where each ingredient plays a crucial role in creating a harmonious, dazzling flavor profile that will leave you craving more. It’s not just a salad; it’s an elevated dining experience, perfect for any occasion.

Why This Spinach Strawberry Salad Will Be Your New Favorite

The true measure of a recipe’s greatness often lies in the reactions it provokes, especially from the most unexpected critics. Just last week, during a casual pizza night with friends, I decided to contribute this vibrant blue cheese, mandarin, strawberry, and spinach salad. What happened next solidified its place as a must-share recipe.

Before the pizzas were even served, one of our friends, John – a self-proclaimed salad skeptic – tentatively sampled a spoonful. His eyes widened, and he immediately inquired about the dressing’s exquisite sweetness. I explained that the secret lay in aged balsamic vinegar combined with a touch of honey, perfectly balancing the other rich flavors. Throughout the meal, much to his wife’s astonishment, John went back for three generous helpings! “He doesn’t even like salad,” she exclaimed, utterly bewildered. That moment was the ultimate endorsement; I knew this recipe had to be shared on the blog for everyone to enjoy.

This particular salad, sometimes affectionately known as “Baby Blue Salad,” holds a revered place in Southern culinary tradition. It was a celebrated item on the menu at Homewood Gourmet in Birmingham, Alabama, a testament to its enduring popularity and delightful flavor. Its widespread appeal was further cemented when it was featured in the prestigious Southern Living magazine back in 2006. This isn’t just a random concoction; it’s a dish with a pedigree, refined over time to deliver a consistent, crowd-pleasing experience that transcends typical salad expectations.

What makes this salad truly exceptional is its masterful blend of textures and temperatures. The cool, crisp spinach provides a refreshing base, while the plump, juicy strawberries add a burst of summery sweetness. The tangy mandarin oranges cut through the richness, and the creamy, sharp blue cheese introduces a sophisticated depth. But it’s the homemade sweet and spicy pecans that truly elevate it, offering a delightful crunch and a hint of warmth that perfectly complements the cool, fresh ingredients. The entire ensemble is then united by a silky, tangy-sweet balsamic vinaigrette, creating a dish that is vibrant, complex, and utterly irresistible.

Crafting Perfection: Essential Ingredient Notes and Substitutions

While this salad is incredibly versatile and can be adapted to personal preferences, here’s a detailed look at the ingredients I recommend and why they contribute to its remarkable flavor and texture profile. Understanding each component will help you achieve the best possible result, or confidently explore creative variations.

• Baby Spinach: The foundation of our magnificent salad. Baby spinach leaves are chosen for their small size and tender texture, which makes for easy, delightful bites. They offer a mild, slightly earthy flavor that complements the other ingredients without overpowering them. If baby spinach isn’t available, a delicate mix of spring greens makes a wonderful substitute, or even a combination of both for added complexity and visual appeal.
• Blue Cheese: This is a star ingredient, providing a rich creaminess and a sharp, tangy flavor that beautifully contrasts the sweetness of the fruit and dressing. I personally lean towards creamy Gorgonzola for its approachable yet distinctive character, but any favorite blue cheese will work splendidly. Maytag blue, with its assertive flavor, is another excellent choice for those who enjoy a bolder profile. For guests or family members who aren’t keen on blue cheese, crumbled feta cheese offers a salty, briny alternative that maintains a similar textural contrast while shifting the flavor profile slightly.
• Canned Mandarin Oranges: For convenience and consistent sweetness, canned mandarin oranges are an absolute dream. Simply drain the juice, and they’re ready to add a burst of citrusy sweetness and vibrant color to your greens. Of course, for a truly gourmet touch, fresh oranges can be segmented or “supremed” (removing the pith and membrane) to highlight their pure, juicy flesh. Consider using blood oranges for a stunning deep red hue and a subtly different flavor that will impress your guests. For detailed instructions on how to prepare fresh oranges, you can refer to helpful guides on How to Supreme an Orange.
• Fresh Strawberries: The inclusion of fresh strawberries adds another layer of natural sweetness, a soft yet firm texture, and a beautiful ruby-red pop of color. Their juicy acidity balances the other components perfectly. When choosing strawberries, look for plump, brightly colored berries that are free from blemishes. For best flavor, enjoy this salad when strawberries are in season.
• Sweet and Spicy Pecans: These aren’t just any pecans; they are a homemade revelation that provides a crucial crunch and a tantalizing hint of heat, artfully offsetting the overall sweetness of the salad. The combination of sweet and spicy creates an addictive element that makes this salad stand out. While you can opt for store-bought candied pecans in a pinch, making them at home allows you to control the exact balance of flavors and ensures maximum freshness and crispness. Their buttery texture and robust flavor make them the perfect counterpoint to the delicate greens and soft fruits.

Frequently Asked Questions About This Salad

Explore More Delicious Salad Creations

If you’ve fallen in love with the vibrant flavors and fresh ingredients of this Spinach Strawberry Salad, you’ll be delighted to explore more inspiring recipes. Here are some other fantastic salad options that are sure to tantalize your taste buds and become staples in your kitchen:

• Favorite Green Salad from Cookie + Kate – A delightful mix of crisp greens, sweet apples, tart cranberries, and crunchy pepitas.
• Holiday Lettuce Salad – Perfect for festive occasions, featuring seasonal ingredients and a bright dressing.
• Berry and Spinach Salad – Another take on the classic, celebrating the best of berry season.
• And discover more of my Best Salad Recipes – A collection of fresh, flavorful, and easy-to-make salads for every taste and occasion.

The Recipe:

Spinach Strawberry Salad with Blue Cheese

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Yield
6 servings

This is a truly delicious and classic Southern green salad, renowned for its exquisite balance of flavors and textures. It features crispy spinach, juicy strawberries, tangy mandarin oranges, creamy blue cheese, and the irresistible crunch of homemade sweet and spicy candied pecans, all brought together with a vibrant, tangy-sweet balsamic vinaigrette. Perfect as a refreshing side dish or a light main course.

Ingredients

For the Salad

• 1 (5-ounce) bag mixed spring salad greens or tender baby spinach
• 2 ounces crumbled blue cheese (such as Gorgonzola or Maytag), or feta as a substitute
• 1 small can (approximately 11 ounces) mandarin oranges, thoroughly drained
• 1-2 cups fresh strawberries, hulled (stems and any core removed), and thinly sliced

For the Sweet and Spicy Candied Pecans

• 2 tablespoons granulated sugar
• ¼ cup warm water
• ½ cup pecan halves
• 1 tablespoon granulated sugar (for coating)
• 1 teaspoon chili powder
• A generous pinch (or more, to taste) of cayenne pepper

For the Homemade Balsamic Vinaigrette

• ¼ cup aged balsamic vinegar (a good quality vinegar makes a difference!)
• 1 ½ tablespoons Dijon mustard
• 1 ½ tablespoons honey
• 1 clove garlic, finely minced
• 1 small shallot, very finely minced
• Pinch of salt
• Freshly ground black pepper, to taste
• ½ cup extra virgin olive oil

Instructions

1. Prepare the Candied Pecans: Begin by making the irresistible candied pecans. In a small bowl, stir together the 2 tablespoons of sugar with the warm water until the sugar dissolves. Add the pecan halves to this mixture and let them soak for 10 minutes to allow the sugar water to fully absorb, then drain them thoroughly.
2. In a separate small bowl, combine the 1 tablespoon of sugar, chili powder, and cayenne pepper. Add the drained pecans to this spice mixture and toss thoroughly until they are evenly coated.
3. Spread the coated pecans in a single layer on a sheet pan lined with parchment paper or nonstick foil. Bake in a preheated oven at 350°F (175°C) for approximately 10 minutes, stirring them once about halfway through the baking time to ensure even toasting. Once baked, immediately transfer the pecans (still on the parchment/foil) to a cooling rack and let them cool completely; they will crisp up as they cool. Set aside while you prepare the rest of the salad.
4. Assemble the Salad: In a large, attractive salad bowl, gently add the salad greens or baby spinach as the base. Artfully arrange the crumbled blue cheese, drained mandarin oranges, and sliced fresh strawberries over the greens. Do not toss at this stage. Set the bowl aside.
5. Prepare the Balsamic Vinaigrette: In a medium bowl or a jar with a tight-fitting lid, whisk together the balsamic vinegar, Dijon mustard, honey, minced garlic, minced shallot, salt, and a few generous gratings of fresh black pepper. Once well combined, slowly drizzle in the extra virgin olive oil while continuously whisking vigorously (or shaking if using a jar). Continue to whisk until the oil is fully incorporated, and the dressing becomes thick, smooth, and beautifully emulsified.
6. To Serve: Just before serving, add the cooled candied pecans to the salad bowl. Drizzle a sufficient amount of the homemade balsamic vinaigrette over the salad – enough to lightly coat the greens and toppings without drowning them. Gently toss all the ingredients together until evenly distributed. Offer any remaining dressing on the side for guests who may desire more. Serve immediately and enjoy!

Notes

You may use fresh, supremed oranges instead of canned mandarin oranges for an even brighter, more natural citrus flavor. Ensure they are thoroughly drained if you do.

If blue cheese isn’t to your liking, crumbled feta cheese makes an excellent substitution, offering a salty, tangy counterpoint that still complements the sweet elements beautifully.

For a quicker preparation, store-bought candied pecans can be used in place of homemade ones, though the homemade version truly elevates the salad with its custom sweet and spicy kick.

This beloved recipe was inspired by and adapted from a classic version featured in Southern Living magazine, a testament to its timeless appeal and deliciousness.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 346Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 7mgSodium: 265mgCarbohydrates: 23gFiber: 3gSugar: 18gProtein: 4g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates.
Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results.
To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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