Spinach Strawberry Salad
The best Spinach Strawberry Salad with balsamic poppy seed dressing, pecans, and feta.
Ingredients
Salad Ingredients
- 3/4 cup raw pecans
- 1/2 small red onion very thinly sliced
- 10 ounces fresh baby spinach or a 50/50 arugula and spinach blend
- 1 quart strawberries hulled and quartered, about 1 pound
- 3/4 cup crumbled feta cheese buy the block-style feta, not pre-crumbled
Dressing Ingredients
- 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
First Group
- Preheat the oven to 350°F. Spread pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes until fragrant and tan inside. Chop roughly.3/4 cup raw pecans
- Place sliced onions in a bowl of cold water. Set aside while preparing the rest.1/2 small red onion
Second Group
- In a bowl, whisk together vinegar, oil, poppy seeds, honey, mustard, salt, and pepper until combined.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
- Place spinach and strawberries in a large bowl. Drain onions and add. Drizzle half of the dressing, toss lightly. Add feta and pecans. Serve immediately with extra dressing.
Notes
Beautiful, healthy, and always a crowd pleaser!
Toasting the pecans enhances their flavor, adding a rich nuttiness to the salad. Keep a close watch to prevent them from burning.
Use fresh, ripe strawberries for the best flavor contrast. Block feta provides a creamier texture compared to pre-crumbled options.