Description
A fresh and vibrant strawberry salad combining baby spinach, toasted pecans, tangy feta, and a sweet-tart poppy seed dressing. This quick and easy recipe is perfect for a light lunch or a refreshing side dish, balancing sweet, savory, and crunchy textures in every bite.
Ingredients
For the Salad
- 3/4 cup raw pecans
- 1/2 small red onion, very thinly sliced
- 10 ounces fresh baby spinach (or a 50/50 blend of arugula and spinach)
- 1 quart strawberries, hulled and quartered (about 1 pound)
- 3/4 cup crumbled feta cheese (preferably block-style)
For the 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
- Toast the pecans: Preheat the oven to 350°F. Spread pecans in a single layer on an ungreased baking sheet and bake for 8 to 10 minutes, until fragrant and center is tan when broken. Watch closely to avoid burning. Transfer pecans to a cutting board and roughly chop.
- Soak the onions: Place the thinly sliced red onions in a bowl of cold water and let them sit while preparing the rest of the salad to mellow their sharpness.
- Prepare the dressing: In a small bowl or large liquid measuring cup, whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and black pepper until well combined. Alternatively, shake ingredients in a sealed mason jar.
- Assemble the salad: Place spinach (or spinach-arugula blend) in a large serving bowl. Add the quartered strawberries.
- Add the onions and dress: Drain the soaked onions and add to the salad. Drizzle about half the dressing over the salad and toss gently to coat the leaves evenly. Add more dressing if desired, ensuring the salad is moistened but not drenched.
- Finish with cheese and nuts: Add crumbled feta cheese and roughly chopped toasted pecans. Toss lightly to combine all ingredients.
- Serve: Serve immediately, optionally providing extra dressing on the side.
Notes
- Toast pecans carefully and watch during the last minutes to prevent burning.
- Soaking the red onions in cold water reduces their sharpness and enhances overall salad flavor.
- Use block-style feta rather than pre-crumbled for better texture and freshness.
- You can substitute arugula for baby spinach or use a mix for added peppery flavor.
- Adjust the dressing quantity to taste; toss gently to avoid bruising delicate greens.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: American