Spinach Strawberry Salad with Balsamic Poppy Seed Dressing
A delicious Spinach Strawberry Salad featuring a tangy Balsamic Poppy Seed Dressing, perfect for a refreshing meal.
Equipment
- Baking Sheet
- mixing bowl
- whisk
- Measuring Cup
- Serving Bowl
Ingredients
Strawberry Spinach Salad
- ¾ cup raw pecans toasted
- ½ small red onion very thinly sliced
- 10 ounces fresh baby spinach or 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
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
- 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 fragrant and the center is tan when broken.
- Soak onions: Place the sliced onions in a bowl and cover with cold water. Let sit while preparing the rest of the salad.
- Prepare dressing: In a small mixing bowl, whisk together balsamic vinegar, olive oil, poppy seeds, honey, mustard, salt, and pepper until well combined.
- Assemble salad: Place the spinach in a big serving bowl, add strawberries, and drain the onions before adding them. Drizzle half the dressing over the salad and toss.
- Add feta and pecans: Toss lightly to combine and serve immediately with extra dressing on the side as desired.
Notes
Dress the salad as shortly before serving as you can. Store leftover undressed salad in the refrigerator for up to 4 days. Refrigerate leftover dressing for up to 5 days.
Nutrition
Serving: 1of 6Calories: 249kcalCarbohydrates: 16gProtein: 6gFat: 20gSaturated Fat: 5gCholesterol: 17mgFiber: 4gSugar: 10g
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