Spinach Strawberry Salad with Balsamic Poppy Seed Dressing
A fresh and flavorful Spinach Strawberry Salad with Balsamic Poppy Seed Dressing, perfect for any occasion.
Equipment
- oven
- baking sheet
- mixing bowl
- Whisk
- Cutting board
- jar
Ingredients
For the Strawberry Spinach Salad
- ¾ cup raw pecans toasted
- ½ small red onion very thinly sliced
- 10 ounces fresh baby spinach or arugula and spinach blend
- 1 quart strawberries hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese buy the block-style feta
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 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 a small mixing bowl, whisk together all dressing ingredients until well combined.
- Assemble the salad: Place the spinach in a large serving bowl. Add the strawberries and the drained red onion.
- Drizzle about half of the dressing over the salad and toss to coat. Add more dressing if needed.
- Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side if desired.
Notes
Dress the salad as shortly before serving as you can. Refrigerate leftover undressed salad for up to 4 days and 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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