Description
A vibrant and refreshing Spinach Strawberry Salad featuring fresh baby spinach, juicy strawberries, toasted pecans, tangy feta cheese, and a flavorful homemade poppy seed dressing. Perfect for a light lunch or a side dish at dinner.
Ingredients
Scale
For the Strawberry Spinach Salad:
- ¾ cup raw pecans
- ½ small red onion very thinly sliced
- 10 ounces fresh baby spinach (or 50/50 arugula and spinach blend)
- 1 quart strawberries, hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese (block-style preferred)
For the Poppy Seed Dressing:
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Toast the Pecans: Preheat the oven to 350 degrees F. Spread pecans in a single layer on an ungreased baking sheet. Bake for 10 minutes until fragrant and pecans are lightly tan inside. Do not leave unattended to avoid burning. Transfer to a cutting board and roughly chop.
- Soak the Onions: Place the thinly sliced red onions in a bowl and cover with cold water. Let sit while preparing the rest of the salad to mellow their sharpness.
- Prepare the Dressing: In a small bowl or liquid measuring cup, whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and black pepper until well combined. Alternatively, shake ingredients in a jar with a lid.
- Assemble the Salad: In a large serving bowl, add spinach and strawberries. Drain the onions and add them to the bowl. Drizzle about half of the dressing over the salad and toss gently to coat the leaves evenly.
- Final Touches: Add crumbled feta cheese and toasted pecans to the salad. Toss lightly to combine. Serve immediately, offering extra dressing on the side if desired.
Notes
- Dress the salad just before serving for best taste and texture.
- If not consuming all immediately, dress only the portion you plan to eat and refrigerate the undressed salad separately for up to 4 days.
- Store leftover dressing in an airtight jar in the refrigerator for up to 5 days; shake well before using.
- Nutrition values are estimates based on using two-thirds of the dressing.
