Spinach Strawberry Salad with Balsamic Poppy Seed Dressing
A refreshing Spinach Strawberry Salad with Balsamic Poppy Seed Dressing, perfect for summer.
Equipment
- Oven
- Mixing Bowl
- Whisk
- Measuring Cup
- cutting board
- knife
- Baking sheet
Ingredients
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
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
Preparing the Salad
- 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 in the center when broken.
- Place the sliced onions in a bowl and cover with cold water for a while to mellow the flavor.
- In a small bowl, whisk together the dressing ingredients: balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and black pepper until combined.
- In a large serving bowl, place the spinach and add the strawberries.
- Drain the red onion and add to the salad. Drizzle half of the dressing over the salad and toss. Add more dressing to taste if necessary.
- Add the feta and toasted pecans, and toss lightly to combine. Serve immediately with extra dressing on the side.
Notes
Dress the salad just before serving to maintain freshness. Store leftover undressed salad in the refrigerator for up to 4 days. Refrigerate leftover dressing for up to 5 days, shaking before serving.
Nutrition
Serving: 1servingCalories: 249kcalCarbohydrates: 16gProtein: 6gFat: 20gSaturated Fat: 5gCholesterol: 17mgFiber: 4gSugar: 10g
Tried this recipe?Let us know how it was!