# Strawberry Spinach Salad

Fresh strawberries and baby spinach with candied pecans, red onion, and a bright poppy seed dressing that ties it all together.

_Salad_

Prep: 15 min · Cook: 5 min · Total: 20 min · Yields: 4 servings

## Ingredients

- 6 cups baby spinach (packed)
- 1 lb fresh strawberries (hulled and sliced)
- ¼ cup red onion (thinly sliced)
- ½ cup pecan halves
- 2 tbsp granulated sugar
- ½ cup crumbled feta cheese
- 3 tbsp white wine vinegar
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 tsp poppy seeds
- ¼ tsp kosher salt
- ¼ cup neutral oil (such as avocado or canola)

## Instructions

1. Set a small skillet over medium heat. Add the 0.5 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.
2. While the pecans cool, whisk together the 3 tbsp white wine vinegar, 2 tbsp honey, 1 tsp Dijon mustard, 1 tsp poppy seeds, and 0.25 tsp kosher salt in a small bowl until combined.
3. Drizzle in the 0.25 cup neutral oil in a slow, steady stream while whisking continuously until the dressing is emulsified and slightly thickened.
4. Place the 6 cups baby spinach in a large salad bowl. Scatter the sliced strawberries and 0.25 cup red onion over the top.
5. Break the cooled candied pecans apart if they've clumped, then add them to the bowl along with the 0.5 cup crumbled feta cheese.
6. Drizzle the poppy seed dressing over the salad — start with about half and add more to taste. Toss gently to coat and serve immediately.

## Tip

> Dress the salad at the very last moment — spinach wilts fast once it hits the acidic dressing, and you'll lose the texture within minutes.

Tags: salad, vegetarian, 30-minute, summer, weeknight

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