Spinach Strawberry Salad Delight (Print Version)
# Ingredients:
→ Strawberry Spinach Salad
01 -
¾ cup raw pecans
02 -
½ small red onion, very thinly sliced
03 -
10 ounces fresh baby spinach or 50/50 arugula and spinach blend
04 -
1 quart strawberries, hulled and quartered (about 1 pound)
05 -
¾ cup crumbled feta cheese (block-style recommended)
→ 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
# Instructions:
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 the center is tan when broken in half. Monitor closely to avoid burning. Transfer to a cutting board and roughly chop.
02 -
Place the thinly sliced onions in a bowl. Cover with cold water and let sit while preparing the rest of the salad to remove the harsh onion bite.
03 -
In a small mixing bowl or large liquid measuring cup, whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and ground black pepper until completely combined. Alternatively, shake ingredients 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 to coat. Adjust dressing as needed to moisten the leaves without over-saturating. Add the crumbled feta and toasted pecans. Toss lightly to combine and serve immediately with extra dressing on the side, if desired.
# Notes:
01 -
For optimal freshness, dress the salad shortly before serving. Store undressed salad in the refrigerator for up to 4 days. Leftover dressing can be refrigerated in an airtight container for up to 5 days and shaken before use.