Strawberry Spinach Salad
Fresh strawberries and baby spinach with candied pecans, red onion, and a bright poppy seed dressing that ties it all together.
Ingredients
- 6 cupsbaby spinach(packed)
- 1 lbfresh strawberries(hulled and sliced)
- ¼ cupred onion(thinly sliced)
- ½ cuppecan halves
- 2 tbspgranulated sugar
- ½ cupcrumbled feta cheese
- 3 tbspwhite wine vinegar
- 2 tbsphoney
- 1 tspDijon mustard
- 1 tsppoppy seeds
- ¼ tspkosher salt
- ¼ cupneutral oil(such as avocado or canola)
Method
- 01
Set a small skillet over medium heat. Add the ½ cup pecan halves and 2 tbsp granulated sugar. Stir constantly for 3–5 minutes until the sugar melts and coats the pecans. Immediately transfer to a sheet of parchment paper, spread in a single layer, and let cool completely.
- 02
While the pecans cool, whisk together the 3 tbsp white wine vinegar, 2 tbsp honey, 1 tsp Dijon mustard, 1 tsp poppy seeds, and ¼ tsp kosher salt in a small bowl until combined.
- 03
Drizzle in the ¼ cup neutral oil in a slow, steady stream while whisking continuously until the dressing is emulsified and slightly thickened.
- 04
Place the 6 cups baby spinach in a large salad bowl. Scatter the sliced strawberries and ¼ cup red onion over the top.
- 05
Break the cooled candied pecans apart if they've clumped, then add them to the bowl along with the ½ cup crumbled feta cheese.
- 06
Drizzle the poppy seed dressing over the salad — start with about half and add more to taste. Toss gently to coat and serve immediately.
Adapted from public domain & community sources