La Madeleine Copycat Strawberry Spinach Salad

overhead view of La Madeleine Copycat Strawberry Spinach Salad in a white bowl on a grey and white napkin.

5 from 1 reviews

A fresh and delicious strawberry spinach salad with bacon, pecans, red peppers and balsamic, is just like the La Madeleine version, but you can make it at home! (gluten-free, dairy-free)


  • 5 oz baby spinach
  • 1 cup strawberries, sliced
  • 1/2 medium red bell pepper, thinly sliced
  • 1/2 cup mushrooms, very thinly sliced
  • 2 slices bacon, cooked and crumbled
  • 1/4 cup pecan halves, toasted
  • 1/4 cup balsamic vinaigrette (I like Brianna's)


  1. Combine all ingredients except for dressing in a large bowl. Refrigerate until ready to serve.
  2. Just before serving, add dressing and toss to coat.


  • To toast pecans, spread them on a baking sheet and place in the oven at 400°F for 8-10 minutes.
  • I like to prepare the bacon in a cast iron skillet in the oven for the least mess. Cook in a preheated skillet at 375°F for 10-15 minutes, or until crispy, then drain on paper towels and crumble.
  • Leave off the mushrooms if you don't care for them.
  • For vegetarian, leave off the bacon.

Keywords: spinach strawberry salad, La Madeleine Spinach Salad