Description
This Spinach Strawberry Salad is a delightful blend of fresh baby spinach, juicy strawberries, creamy feta, and crunchy pecans, all tossed in a tangy poppy seed dressing. A perfect 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
- 1 quart strawberries hulled and quartered (about 1 pound)
- 3/4 cup crumbled feta cheese
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 the oven to 350 degrees F. Spread the pecans on a baking sheet and bake for 8-10 minutes. Chop the toasted pecans.
- Soak the onions: Place sliced onions in cold water to reduce the bite.
- Prepare the dressing: Whisk together all dressing ingredients.
- Assemble the salad: Combine spinach, strawberries, drained onion, feta, and pecans. Toss with dressing.
- Serve: Dress shortly before serving for the best taste.
Notes
- Dress the salad just before serving.
- Leftover salad can be refrigerated for up to 4 days.
- Store extra dressing separately in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 17g
- Sodium: 370mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
