Spinach Strawberry Salad with Balsamic Poppy Seed Dressing
A refreshing Spinach Strawberry Salad featuring a tangy Balsamic Poppy Seed Dressing, perfect for any occasion.
Equipment
- oven
- Baking Sheet
- Mixing Bowl
- Whisk
- measuring cup
- Mason jar
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
- ¾ cup crumbled feta cheese block-style preferred
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
Preparation Steps
- 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 tan inside.
- Place the sliced onions in a bowl and cover with cold water. Let sit to remove harsh onion bite.
- In a small mixing bowl, whisk together the dressing ingredients until well combined.
- In a large serving bowl, place the spinach, then add strawberries.
- Drain the red onion and add it to the salad. Drizzle half of the dressing over the salad and toss to coat.
- Add feta and pecans. Toss lightly and serve immediately with extra dressing on the side as desired.
Notes
Dress the salad shortly before serving. Leftover undressed salad can be stored for up to 4 days; dressing can be refrigerated for up to 5 days.
Nutrition
Serving: 1servingCalories: 249kcalCarbohydrates: 16gProtein: 6gFat: 20gSaturated Fat: 5gCholesterol: 17mgFiber: 4gSugar: 10g
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