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Spinach Strawberry Pecan Salad
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5 from 1 vote

Summer Stone Fruit and Spinach Strawberry Pecan Salad

Fresh and vibrant, this Spinach Strawberry Pecan Salad is the perfect accompaniment to a lazy summer BBQ. Pile all the ingredients onto a chopping board, drizzle on the dressing and enjoy with a nice glass of rosé
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Anytime
Servings: 6 serves
Calories: 212kcal
Author: whole food bellies


  • 3 cups baby spinach leaves
  • 4 radishes sliced thinly
  • 3 spring onions white and light green parts only, cut into thin strips
  • ½ orange capsicum thinly sliced
  • ½ red capsicum thinly sliced
  • ½ cucumber thinly sliced
  • 10 cherry tomatoes quartered
  • 10 strawberries hulled and quartered
  • 1 slices fresh peach skin removed and cut into
  • 1 slices fresh nectarine cut into
  • 3 tbsp chopped pecans
  • 2 tbsp each pumpkin seeds sunflower seeds and hemp seeds
  • cup ¼ extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • Juice of 1 average sized lemon
  • Salt and pepper to taste


  • Prepare all the fruits and vegetables. Lay them out on a large chopping board or serving plate
  • Sprinkle with the nuts and seeds
  • Mix all dressing ingredients together (olive oil, balsamic vinegar, lemon juice) in a glass jar and drizzle over the salad
  • Serve and enjoy


Calories: 212kcal | Carbohydrates: 13.9g | Protein: 4.4g | Fat: 17g | Saturated Fat: 2.5g | Sodium: 25mg | Fiber: 3.7g | Sugar: 8.4g