Spinach Strawberry Salad with Balsamic Poppy Seed Dressing
This Spinach Strawberry Salad with Balsamic Poppy Seed Dressing is a refreshing combination of spinach, strawberries, and feta, topped with a tangy dressing.
Equipment
- oven
- Baking Sheet
- Mixing Bowl
- whisk
Ingredients
For the 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
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
Instructions
- 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.
- Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad.
- Prepare the dressing: In a small mixing bowl, whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper until well combined.
- Assemble the salad: Place the spinach in a large serving bowl. Add the strawberries and drained red onion.
- Drizzle half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing.
- Add the feta and toasted pecans. Toss lightly to combine and serve immediately with extra dressing on the side.
Notes
Dress the salad just before serving. Leftovers can be stored undressed in the refrigerator for up to 4 days, and dressing for up to 5 days.
Nutrition
Serving: 1servingCalories: 249kcalCarbohydrates: 16gProtein: 6gFat: 20gSaturated Fat: 5gCholesterol: 17mgFiber: 4gSugar: 10g
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