Spinach Strawberry Salad with Balsamic Poppy Seed Dressing
This Spinach Strawberry Salad with Balsamic Poppy Seed Dressing is beautiful, healthy, and always a crowd pleaser!
Equipment
- oven
- mixing bowl
- baking sheet
- liquid measuring cup
- mason jar
- cutting board
Ingredients
For the Strawberry Spinach Salad
- ¾ cup raw pecans
- ½ small red onion very thinly sliced
- 10 ounces fresh baby spinach I also love a 50/50 arugula and spinach blend
- 1 quart strawberries hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese buy the block-style feta, not pre-crumbled; the texture is much better
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
Preparation
- 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 the pecans.
- Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad.
- In a mixing bowl, whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and ground black pepper until well combined.
- Place the spinach in a serving bowl, add the strawberries, and then the drained red onions.
- Drizzle half of the dressing over the salad and toss to coat. Adjust dressing to preference.
- Add the feta and pecans, toss lightly to combine, and serve immediately.
Notes
Dress the salad as shortly before serving as possible. Store leftover, undressed salad in the refrigerator for up to 4 days. Refrigerate leftover dressing for up to 5 days, then shake before serving.
Nutrition
Serving: 1of 6Calories: 249kcalCarbohydrates: 16gProtein: 6gFat: 20gSaturated Fat: 5gCholesterol: 17mgFiber: 4gSugar: 10g
Tried this recipe?Let us know how it was!