Description
This Spinach Strawberry Salad is fresh, vibrant, and full of texture from sweet strawberries, tender baby spinach, toasted pecans, thinly sliced red onion, and crumbled feta cheese. Everything is tossed with a homemade balsamic poppyseed dressing that is sweet, tangy, and perfect for spring and summer meals. It is an easy healthy salad recipe that works beautifully as a side dish or light main course.
Ingredients
For the Strawberry Spinach Salad:
3/4 cup raw pecans
1/2 small red onion, very thinly sliced
10 ounces fresh baby spinach
1 quart strawberries, hulled and quartered
3/4 cup crumbled feta cheese
For the Poppyseed Dressing:
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 ground black pepper
Instructions
1. Preheat the oven to 350 degrees Fahrenheit. Spread the pecans in a single layer on an ungreased baking sheet.
2. Bake the pecans for 8 to 10 minutes, until fragrant and lightly toasted. Check them closely in the final minutes so they do not burn.
3. Transfer the toasted pecans to a cutting board. Let them cool slightly, then roughly chop them and set aside.
4. Place the thinly sliced red onion in a small bowl and cover it with cold water. Let it sit while you prepare the rest of the salad. This helps mellow the onion’s sharp flavor.
5. In a small mixing bowl or large liquid measuring cup, whisk together the balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and black pepper until the dressing is fully combined.
6. Alternatively, place the dressing ingredients in a mason jar with a tight-fitting lid and shake until emulsified.
7. Add the fresh baby spinach to a large serving bowl. Scatter the hulled and quartered strawberries over the spinach.
8. Drain the red onion well and add it to the bowl with the spinach and strawberries.
9. Drizzle about half of the balsamic poppyseed dressing over the salad. Toss gently so the spinach leaves are lightly coated.
10. Check the salad and add more dressing as needed. The leaves should be moistened but not swimming in dressing.
11. Add the crumbled feta cheese and chopped toasted pecans.
12. Toss lightly one more time just to combine the ingredients without crushing the berries or feta.
13. Serve immediately, with extra dressing on the side if desired.
Notes
Toast the pecans for the best flavor and crunch.
Soaking the red onion in cold water helps remove its harsh bite without losing its flavor.
Use block-style feta and crumble it yourself for the best texture.
You can substitute goat cheese for feta if you prefer.
For a heartier salad, add grilled chicken or cooked rice.
Prepare the components ahead of time, but toss with dressing just before serving so the spinach stays fresh.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Tossed
- Cuisine: American