Spinach Strawberry Salad
Ingredients
- 3/4 cup raw pecans
- 1/2 small red onion
very thinly sliced
- 10 ounces fresh baby spinach
I also love a 50/50 arugula and spinach blend
- 1 quart strawberries)
hulled and quartered (about 1 pound
- 3/4 cup crumbled feta cheese
buy the block-style feta, not pre-crumbled; the texture is much better
- 1/4 cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons poppy seeds
- 1 1/2 tablespoons honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Directions
- 1
Toast the pecans: 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 the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop.
- 2
Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).
- 3
Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).
- 4
Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.
Spinach Strawberry Salad
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About this Recipe
Looking for the perfect vibrant side dish or light meal that always impresses? This Spinach Strawberry Salad is the best ever, combining fresh flavors and delightful textures that make it an instant classic for any gathering.
This recipe truly works because it balances sweet, tangy, and savory notes masterfully. The rich, homemade balsamic poppy seed dressing ties together the crisp baby spinach, juicy strawberries, and the salty, creamy crumbled feta. Toasting the raw pecans before adding them enhances their nutty flavor and adds a satisfying crunch, elevating the whole experience.
You can expect a burst of freshness with every forkful. The sweetness of the quartered strawberries plays beautifully against the tang of the balsamic vinegar in the dressing and the salty brininess of the feta cheese. You'll find a delightful textural contrast from the tender spinach, the yielding berries, the crunchy pecans, and the creamy feta. This salad is both invigorating and satisfying, leaving you feeling light yet completely nourished.
Customizing this Spinach Strawberry Salad is simple. Feel free to swap the pecans for toasted walnuts or almonds if you prefer. While baby spinach is lovely, a 50/50 blend of arugula and spinach can add a pleasant peppery kick. For a dairy-free version, simply omit the feta cheese or use a plant-based alternative.
This beautiful and healthy salad is always a crowd pleaser, making it perfect for summer potlucks, brunch, or as a refreshing accompaniment to grilled chicken or fish.