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Spinach Strawberry Salad with Balsamic Poppy Seed Dressing
A delightful mix of spinach and strawberries topped with a tangy balsamic poppy seed dressing, perfect for any gathering.
Servings 6 servings
Calories 250kcal
Ingredients
Salad
- 3/4 cup raw pecans
- 1/2 small red onion very thinly sliced
- 10 ounces fresh baby spinach
- 1 quart strawberries hulled and quartered
- 3/4 cup crumbled feta cheese
Dressing
- 1/4 cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons poppy seeds
- 1 1/2 tablespoons honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- Toast the pecans in a 350°F oven until fragrant, 8 to 10 minutes.
- Soak the red onions in cold water while preparing the salad.
- Whisk all dressing ingredients until combined.
- Assemble the salad with spinach, strawberries, and drained onions.
- Toss salad with dressing, adding feta and pecans. Serve immediately.
Notes
For the best texture, use block-style feta instead of pre-crumbled.
Be cautious when toasting pecans; they can burn quickly.
This salad is a beautiful, healthy addition to any meal.
Be cautious when toasting pecans; they can burn quickly.
This salad is a beautiful, healthy addition to any meal.