Description
This Spinach Strawberry Salad is a vibrant and refreshing dish featuring baby spinach, juicy strawberries, toasted pecans, and creamy feta cheese, all tossed in a homemade tangy-sweet poppy seed balsamic dressing. It’s perfect for spring and summer gatherings, and offers a delightful balance of flavors and textures in every bite.
Ingredients
Units
Scale
For the Strawberry Spinach Salad:
- 3/4 cup raw pecans
- 1/2 small red onion, very thinly sliced
- 10 ounces fresh baby spinach (or a 50/50 blend of arugula and spinach)
- 1 quart strawberries, hulled and quartered (about 1 pound)
- 3/4 cup crumbled feta cheese (preferably block-style)
For the Poppy Seed 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: Preheat your oven to 350°F (177°C). Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes until the nuts are fragrant and their centers are tan when broken in half. Keep a close eye in the last few minutes to prevent burning. Transfer to a cutting board and roughly chop them.
- Soak the Onion: Place the thinly sliced red onion in a small bowl and cover with cold water. Let it sit while you prepare the other ingredients. This keeps the onion flavor mild by removing the harsh bite.
- Prepare the Dressing: In a small mixing bowl or large liquid measuring cup, whisk together the balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and black pepper until well combined. Alternatively, you can place all dressing ingredients in a mason jar, seal, and shake to mix.
- Assemble the Salad Base: In a large salad or serving bowl, add the fresh baby spinach (or arugula-spinach blend) and strawberries.
- Add Onion and Dress: Drain the soaked red onion and add it to the salad. Drizzle about half of the dressing over the greens and toss gently to coat. The spinach should be moistened but not drenched—adjust the amount of dressing as desired.
- Finish and Serve: Sprinkle the crumbled feta cheese and chopped toasted pecans over the top. Give the salad a final gentle toss to combine. Serve immediately, with extra dressing offered on the side if desired.
Notes
- Dress the salad as close to serving time as possible to prevent sogginess.
- If making ahead or planning for leftovers, store the salad undressed and add the dressing just before serving.
- Refrigerate leftover undressed salad for up to 4 days.
- Store leftover dressing in an airtight container, such as a jar, in the refrigerator for up to 5 days. Shake well before serving.
- Nutrition has been estimated using two-thirds of the dressing, as typically not all of it is used.
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 249 kcal
- Sugar: 10 g
- Sodium: Varies, estimated 350 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: ~14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 17 mg
