Spinach Strawberry Salad with Balsamic Poppy Seed Dressing
The best ever Spinach Strawberry Salad with balsamic poppy seed dressing, pecans, and feta.
Equipment
- oven
- baking sheet
- Mixing bowl
- measuring cup
- mason jar
Ingredients
Strawberry Spinach Salad
- ¾ cup raw pecans toasted
- ½ small red onion very thinly sliced
- 10 ounces fresh baby spinach can substitute with arugula
- 1 quart strawberries hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese buy block-style feta
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
Preparation Instructions
- 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 fragrant. Transfer to a cutting board and roughly chop.
- Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the salad.
- In a small mixing bowl, whisk together all dressing ingredients until well combined.
- Place spinach in a serving bowl, add strawberries, and drained onions. Drizzle with half of the dressing and toss to coat.
- Add feta and pecans, toss lightly to combine. Serve immediately with extra dressing on the side.
Notes
Dress the salad shortly before serving to maintain freshness. Leftover undressed salad can be stored for up to 4 days. Refrigerate dressing for up to 5 days.
Nutrition
Serving: 1servingCalories: 249kcalCarbohydrates: 16gProtein: 6gFat: 20gSaturated Fat: 5gCholesterol: 17mgFiber: 4gSugar: 10g
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