Strawberry Spinach Salad
A refreshing Strawberry Spinach Salad featuring pecans, feta, and a balsamic poppy seed dressing.
Equipment
- Oven
- mixing bowl
- baking sheet
Ingredients
For the Strawberry Spinach Salad
- ¾ cup raw pecans
- ½ small red onion very thinly sliced
- 10 ounces fresh baby spinach I also love a 50/50 arugula and spinach blend
- 1 quart strawberries hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese buy the block-style feta, not pre-crumbled; the texture is much better
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
Instructions
- Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half.
- Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad.
- Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients until well combined.
- Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries.
- Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves.
- Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.
Notes
Dress the salad shortly before serving. Store leftover undressed salad in the refrigerator for up to 4 days. Refrigerate leftover dressing in an airtight container for up to 5 days.
Nutrition
Serving: 1servingCalories: 249kcalCarbohydrates: 16gProtein: 6gFat: 20gSaturated Fat: 5gCholesterol: 17mgFiber: 4gSugar: 10g
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