Spinach Strawberry Balsamic Salad (Printable Version)
Fresh spinach, strawberries, toasted pecans, and feta come together with a zesty balsamic poppy seed dressing.
# Ingredients:
→ For the Strawberry Spinach Salad
01 -
¾ cup raw pecans
02 -
½ small red onion, very thinly sliced
03 -
10 ounces fresh baby spinach or a 50/50 arugula and spinach blend
04 -
1 quart strawberries, hulled and quartered (about 1 pound)
05 -
¾ cup crumbled feta cheese (preferably block-style feta for better texture)
→ For the Poppy Seed Dressing
06 -
¼ cup balsamic vinegar
07 -
3 tablespoons extra-virgin olive oil
08 -
1 ½ tablespoons poppy seeds
09 -
1 ½ tablespoons honey
10 -
½ teaspoon Dijon mustard
11 -
½ teaspoon kosher salt
12 -
⅛ teaspoon ground black pepper
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C). 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 in half. Watch closely in the last few minutes to prevent burning. Transfer to a cutting board and roughly chop.
02 -
Place the sliced onions in a bowl and cover with cold water. Let sit while preparing the rest of the salad to soften the flavor.
03 -
In a small mixing bowl or large liquid measuring cup, whisk together vinegar, oil, poppy seeds, honey, mustard, salt, and pepper until well combined. Alternatively, shake the ingredients together in a mason jar with a tight-fitting lid.
04 -
In a large serving bowl, place the spinach. Add the strawberries and drained red onion. Drizzle half of the dressing over the salad and toss gently to coat. Add more dressing as needed to lightly coat the leaves. Add the feta and pecans, and toss lightly to combine. Serve immediately with extra dressing on the side if desired.
# Additional Notes:
01 -
Dress the salad shortly before serving to maintain freshness. Store undressed salad in the refrigerator for up to 4 days. Refrigerate leftover dressing in an airtight container for up to 5 days and shake well before using.