Description
A refreshing Spinach Strawberry Salad with a tangy balsamic poppy seed dressing.
Ingredients
Scale
- ¾ cup raw pecans
- ½ small red onion, very thinly sliced
- 10 ounces fresh baby spinach
- 1 quart strawberries, hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese
- 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
- 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.
- Transfer the pecans to a cutting board and roughly chop.
- Soak the sliced onions in cold water to reduce their flavor while preparing the rest of the salad.
- In a small mixing bowl, whisk together the dressing ingredients until well combined.
- Place the spinach in a large serving bowl and add the strawberries.
- Drain the red onion and add it to the salad. Drizzle half of the dressing over the salad and toss to coat.
- Adjust the amount of dressing as needed. Add feta and pecans, tossing lightly to combine.
- Serve immediately with extra dressing on the side.
Notes
- Dress the salad shortly before serving.
- Store leftover undressed salad in the refrigerator for up to 4 days.
- Refrigerate leftover dressing for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 of 6
- Calories: 249
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 17mg
Keywords: Spinach Strawberry Salad, Balsamic Poppy Seed Dressing, Healthy Salad