Delicious Strawberry Spinach Salad with Poppyseed Dressing
This Strawberry Spinach Salad with Poppyseed Dressing features vibrant colors and fresh tastes, making it a must-try dish for any occasion.
Equipment
- Oven
- Baking sheet
- Mixing bowl
Ingredients
For the Salad
- 10 ounces fresh baby spinach
- 1 quart strawberries hulled and quartered
- ¾ cup raw pecans
- ½ small red onion very thinly sliced
- ¾ cup feta cheese crumbled
For the Dressing
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1½ tablespoons poppy seeds
Instructions
How to Make
- Preheat the oven to 350°F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes until they’re fragrant and golden in color, then let them cool and roughly chop.
- Soak the sliced onions by placing them in a bowl and covering them with cold water. This will mellow their sharpness while you prepare the rest of the salad.
- Whisk together the dressing! In a small mixing bowl or large liquid measuring cup, combine balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and black pepper. Mix well until fully combined.
- Combine the spinach in a serving bowl. Add in the hulled quartered strawberries and the drained red onion. Drizzle half of the dressing over the salad and gently toss it to coat all the leaves.
- Finish the salad by adding crumbled feta and the chopped pecans. Toss lightly to combine, ensuring every ingredient is mingling nicely. Serve immediately, with any extra dressing on the side for those who like it a bit saucier.
Notes
Top with additional poppy seeds for a delightful crunch! Serve immediately for the best taste and texture.