Spinach Strawberry Salad with Balsamic Poppy Seed Dressing
This spinach strawberry salad is a healthy, vibrant dish with juicy strawberries, creamy feta, and toasted pecans, tied together with a tangy homemade balsamic poppy seed dressing.
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 (use block-style for the best texture)
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons honey (or maple syrup for vegan)
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Toast the Pecans: Preheat your oven to 350°F. Arrange pecans in a single layer on a baking sheet. Toast for 8-10 minutes until fragrant and lightly golden. Let cool, then roughly chop.
- Soak the Onion: Place the thinly sliced red onion in a bowl of cold water to mellow its harshness. Let sit while assembling the rest.
- Prepare the Dressing: In a mixing bowl or mason jar, whisk together balsamic vinegar, olive oil, poppy seeds, honey, mustard, salt, and pepper until smooth and emulsified.
- Assemble the Salad: In a large serving bowl, add spinach and strawberries. Drain the onions and add them as well. Drizzle half the dressing over the salad and toss gently.
- Add Toppings: Sprinkle crumbled feta and toasted pecans on top. Toss lightly to combine, being careful not to over-dress the salad.
- Serve: Serve immediately with extra dressing on the side.