Ingredients
Ingredients:
For the Salad:
• ¾ cup raw pecans
• ½ small red onion, very thinly sliced
• 10 oz fresh baby spinach (or a 50/50 arugula and spinach blend)
• 1 quart strawberries, hulled and quartered (about 1 lb)
• ¾ cup crumbled feta cheese (prefer block-style for better texture)
For the Poppy Seed Dressing:
• ¼ cup balsamic vinegar
• 3 tbsp extra-virgin olive oil
• 1½ tbsp poppy seeds
• 1½ tbsp honey
• ½ tsp Dijon mustard
• ½ tsp kosher salt
• ⅛ tsp black pepper
Instructions
Preparation:
• Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8-10 minutes, until fragrant and the centers are tan when broken in half. 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 to reduce the harsh onion bite.
• In a small bowl or mason jar, whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper until well combined.
• Place the spinach in a large serving bowl. Add the strawberries and drained red onion.
• Drizzle about half of the dressing over the salad and toss gently to coat. Adjust dressing as needed to lightly moisten the leaves.
• Add the feta and toasted pecans. Toss lightly to combine.
• Serve immediately with extra dressing on the side.
Notes
Dress only the portion you plan to eat immediately. Undressed salad can be stored in the refrigerator for up to 4 days, and leftover dressing can be refrigerated for up to 5 days. Shake dressing before serving.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Cuisine: American
Keywords: Spinach Strawberry Salad