Description
The best ever Spinach Strawberry Salad with balsamic poppy seed dressing, pecans, and feta. Beautiful, healthy, and always a crowd pleaser!
Ingredients
- ¾ cup raw pecans
- 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 for best texture)
- 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
1. Preheat the oven to 350°F. Spread the pecans in a single layer on an ungreased baking sheet and bake for 8 to 10 minutes, until fragrant. Transfer to a cutting board and roughly chop.
2. Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad.
3. In a small bowl or mason jar, whisk or shake together all of the dressing ingredients—balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper—until well combined.
4. Place the spinach in a large serving bowl. Add the strawberries.
5. Drain the red onion and add to the bowl. Drizzle about half of the dressing over the salad and toss to coat. Add more dressing as needed.
6. Add the feta cheese and chopped pecans. Toss lightly to combine.
7. Serve immediately, with extra dressing on the side if desired.
Notes
Dress the salad shortly before serving for best texture. If not eating all at once, store leftover undressed salad in the refrigerator for up to 4 days. Extra dressing can be refrigerated in a jar for up to 5 days—shake well before using.
Nutrition is estimated and based on using about two-thirds of the dressing.
Nutrition
- Serving Size: 1 of 6
- Calories: 249
- Sugar: 10g
- Sodium: —
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 17mg