Spinach Strawberry Salad with Balsamic Poppy Seed Dressing
Delicious Spinach Strawberry Salad topped with a flavorful Balsamic Poppy Seed Dressing, perfect for a light meal or side dish.
Equipment
- oven
- baking sheet
- mixing bowl
- Whisk
- mason jar
Ingredients
Strawberry Spinach Salad
- ¾ cup raw pecans toasted
- ½ small red onion very thinly sliced
- 10 ounces fresh baby spinach can use a 50/50 arugula and spinach blend
- 1 quart strawberries hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese buy 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
- Preheat the oven to 350 degrees F. Spread the pecans on an ungreased baking sheet and bake for 8 to 10 minutes until fragrant. Chop roughly after cooling.
- Soak the sliced onions in a bowl of cold water while preparing the salad to reduce their harsh flavor.
- In a mixing bowl, whisk together the dressing ingredients: balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper until well combined.
- In a large bowl, place the spinach and add the strawberries.
- Drain the red onions and add to the bowl. Drizzle half the dressing over the salad and toss gently. Adjust the dressing as needed.
- Add the feta and pecans, tossing lightly to combine. Serve immediately with extra dressing on the side if desired.
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 in an airtight container for up to 5 days, shaking before serving.
Nutrition
Serving: 1servingCalories: 249kcalCarbohydrates: 16gProtein: 6gFat: 20gSaturated Fat: 5gCholesterol: 17mgFiber: 4gSugar: 10g
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