Delicious Strawberry Spinach Salad with Poppyseed Dressing
Enjoy the vibrant taste of Strawberry Spinach Salad with Poppyseed Dressing, combining fresh strawberries, spinach, and a homemade poppyseed dressing.
Equipment
- - Oven
- - Mixing bowl
- Serving Bowl
- - Baking sheet
Ingredients
For the Salad
- 1 cup raw pecans toasted
- 1/2 medium red onion thinly sliced
- 6 cups fresh baby spinach washed
- 2 cups strawberries sliced
- 1 cup feta cheese crumbled
For the Dressing
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 tablespoon poppy seeds
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spread the raw pecans in a single layer on an ungreased baking sheet. Bake for about 8 to 10 minutes, until they become fragrant and slightly tan. Once done, transfer them to a cutting board and roughly chop.
- Soak the sliced red onion in a bowl filled with cold water. Let it sit while you prepare the rest of the salad. This helps mellow the sharpness of the onion.
- Whisk together the dressing ingredients in a small mixing bowl or large liquid measuring cup. Combine the balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and ground black pepper until everything is well mixed and slightly thickened.
- Combine the baby spinach in a large serving bowl. Gently add the drained strawberries and red onion. Drizzle about half of the poppyseed dressing over the salad and toss everything together until well coated.
- Toss in the crumbled feta and chopped pecans, mixing lightly to combine. Serve immediately, with the remaining dressing on the side if desired.
Notes
Toast the pecans for enhanced flavor. Soak red onion to mellow sharpness. Add dressing right before serving for freshness. Use fresh ingredients for best flavor.