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Baby Spinach Salad With Strawberries, Oranges and Toasted Pecans

Baby Spinach Salad With Strawberries, Oranges and Toasted Pecans 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Jul 14, 2010

The traditional spinach salad with crumbled bacon is delicious, but it's also loaded with fat, sodium and extra calories. To render it healthful, I combine tender leaves of baby spinach with orange segments, strawberries, toasted pecans and a light dressing made with fresh orange juice and zest. I save the bacon for the splurge of a BLT on another occasion.

To make the salad into a meal, top with grilled salmon. The extra orange dressing can serve as a sauce for the fish.

Servings: 4
  • For the dressing
  • Juice and finely grated zest of 1 orange (1/4 cup juice, 1 teaspoon zest)
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon Dijon-style mustard
  • 2 teaspoons honey, or more to taste
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • For the salad
  • 3 to 4 ounces baby spinach leaves, washed and dried (about 6 cups)
  • 2 large navel oranges, cut into segments (see NOTES)
  • 8 ounces strawberries (hulled), small ones cut in half, medium ones quartered, large ones cut into eighths (a generous 1 cup cut-up)
  • 1/2 cup pecan halves, toasted and coarsely chopped (see NOTES)


Prepare the dressing: Whisk together the orange juice, zest, vinegar, mustard and honey in a small bowl. Slowly whisk in the oil to form an emulsified dressing. Season with salt and pepper to taste. The yield is a scant 1/2 cup.

Place the spinach in a salad bowl or on individual plates. Scatter the oranges and strawberries over the spinach; top with the toasted pecans. If making one large salad, pour 1/4 cup of the dressing over the salad and toss to mix. If making individual salads, drizzle a tablespoon over each salad. Serve immediately.

Pass the remaining dressing on the side, or save for another use.

NOTES: To segment the oranges: Use a sharp knife to cut off the top and bottom of both oranges; stand each orange on end. Working vertically around the oranges, one at a time, use a sharp paring or serrated knife to cut away and discard the peel and white pith. Working over a bowl, slice between the membranes to remove all the orange segments, letting them drop into the bowl.

Toast the nuts in a small, dry skillet over medium heat for a few minutes until they are fragrant and lightly browned, stirring often to keep them from burning.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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Nutritional Facts

Calories per serving: 150

% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 60mg 2%

Total Carbohydrates: 18g 6%

Dietary Fiber: 4g 16%

Sugar: 11g

Protein: 2g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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