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This vibrant spinach strawberry salad has become my summertime signature dish whenever I want to impress guests with something that's both elegant and effortless. The combination of sweet strawberries, fresh spinach, and tangy feta creates a perfect balance that everyone loves.
I first made this salad for a spring garden party and it disappeared faster than anything else on the table. Now it's requested at every family gathering from Easter through late summer when strawberries are at their peak.
Ingredients
- Fresh baby spinach: Provides the perfect tender base for this salad look for bright leaves with no yellowing
- Strawberries: Bring natural sweetness and beautiful color choose ripe berries that are fragrant and fully red
- Red onion: Adds a gentle bite that balances the sweetness when soaked in cold water first
- Toasted pecans: Contribute essential crunch and nutty flavor
- Feta cheese: Provides creamy tanginess buy block feta and crumble it yourself for the best texture
- Balsamic vinegar: Creates depth in the dressing with its complex sweetness
- Extra virgin olive oil: Brings richness use a good quality oil for the best flavor
- Poppy seeds: Add visual appeal and subtle texture to the dressing
- Honey: Naturally sweetens the dressing local honey works wonderfully
- Dijon mustard: Acts as an emulsifier and adds complexity
Step-by-Step Instructions
- Toast the Pecans:
- Spread pecans in a single layer on a baking sheet and bake at 350°F for exactly 8 to 10 minutes until they become fragrant and develop a tan center when broken in half. Watch them closely in the final minutes as nuts can burn quickly. The toasting process enhances their natural oils and flavor which makes a significant difference in the final salad.
- Prepare the Onions:
- Place thinly sliced red onions in a bowl of cold water while you prepare the other ingredients. This crucial step mellows the harsh bite of raw onion while preserving its pleasant flavor and crunch. Let them soak for at least 5 minutes then drain thoroughly before adding to the salad.
- Mix the Dressing:
- Combine balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt and pepper in a bowl and whisk vigorously until completely emulsified. You should see the dressing thicken slightly as the ingredients come together. The Dijon mustard helps hold the oil and vinegar together creating a smooth unified dressing.
- Assemble the Base:
- Place fresh spinach in a large serving bowl with ample room for tossing. Add quartered strawberries and drained red onions on top. The large bowl gives you space to toss everything without ingredients spilling over the sides.
- Dress the Salad:
- Drizzle about half of the prepared dressing over the salad ingredients and gently toss until leaves are evenly coated. Add more dressing gradually until spinach leaves are moistened but not swimming in dressing. Reserve extra dressing for serving on the side.
- Add Finishing Touches:
- Sprinkle chopped toasted pecans and crumbled feta over the dressed salad. Gently toss just once or twice to incorporate these delicate ingredients without crushing the berries or breaking down the feta too much.
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You Must Know
- The salad is best assembled just before serving for maximum freshness and texture
- This recipe contains 4g of fiber per serving making it nutritionally beneficial
- Strawberries are rich in vitamin C providing immune support along with delicious flavor
My favorite part of this salad is the moment the warm toasted pecans hit the cool ingredients. That slight temperature contrast brings out the nuttiness and makes the whole dish come alive. My husband who typically avoids salads actually requests this one regularly.
Make Ahead Tips
While this salad is best enjoyed immediately after assembly you can prep components ahead of time to make final preparation a breeze. Wash and dry spinach up to 3 days ahead storing with a paper towel in a sealed container. Toast pecans up to a week in advance and store in an airtight container at room temperature. Make dressing up to 5 days ahead and refrigerate in a sealed jar. Slice strawberries and onions up to 4 hours before serving but keep separately refrigerated.
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Perfect Pairing Ideas
This spinach strawberry salad shines alongside grilled chicken salmon or as a complement to a spring risotto. For a beautiful brunch serve it with a simple quiche and mimosas. The bright flavors also stand up well to heavier barbecue fare providing a refreshing contrast. If serving as a main dish consider adding grilled chicken or a hardboiled egg for protein.
Seasonal Adaptations
While strawberries are the star of this spring and summer salad you can adapt it to other seasons with delicious results. In late summer substitute fresh blueberries or blackberries for the strawberries. In fall try thinly sliced apples or pears with dried cranberries. Winter versions work beautifully with citrus segments like blood oranges or grapefruit. The versatile dressing complements all these variations.
Frequently Asked Questions
- → Can I use a different type of nut instead of pecans?
Yes, you can substitute pecans with walnuts, almonds, or even sunflower seeds for a unique texture and flavor.
- → What other greens can I use besides spinach?
Try a mix of arugula, kale, or mixed salad greens for a different base while retaining the salad's freshness.
- → How can I make the salad vegan?
Replace feta cheese with a vegan cheese alternative and use maple syrup instead of honey in the dressing.
- → Can I prepare the salad ahead of time?
Yes, prepare the components ahead, store them separately, and dress the salad right before serving for ultimate freshness.
- → What other fruits can I pair with the salad?
Fresh blueberries, sliced peaches, or mandarin oranges make excellent alternatives or additions to strawberries.