Strawberry Spinach Salad with Balsamic Poppy Seed Dressing
A vibrant spring or summer side dish combining sweet strawberries, fresh spinach, and tangy feta with toasted pecans and a homemade balsamic poppy seed dressing. Crisp, refreshing, and balanced with a crunch-pop texture.
- Prep Time: 15
- Cook Time: 5
- Total Time: 20
- Yield: 4-6 servings 1x
- Category: Recipes
- Method: None
- Cuisine: American
- Diet: Halal, Vegetarian
Ingredients
3/4 cup raw pecans
1/2 small red onion, thinly sliced
10 ounces fresh baby spinach
1 quart strawberries, hulled and quartered
3/4 cup crumbled block-style feta cheese
1/4 cup balsamic vinegar
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons poppy seeds
1 1/2 tablespoons honey
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
Instructions
Toast pecans in a dry skillet over medium heat until fragrant (about 3-4 minutes). Set aside to cool.
Combine red onion slices with 1/2 cup ice water in a small bowl; soak 10-15 minutes, then pat dry.
In a large bowl, massage spinach lightly with olive oil to prevent wilting.
In a small jar, whisk together balsamic vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify the dressing.
Add soaked red onion, strawberries, and toasted pecans to the spinach. Toss gently.
Just before serving, crumble feta over the salad and drizzle with dressing. Toss to combine.
Notes
For milder flavor, use red bell pepper slices instead of red onion.
Swirl dressing into the center of the bowl rather than drizzling for extra control.
Serve immediately for optimal texture.
Store leftovers in an airtight container in the fridge for up to 24 hours (dressing will be looser, so add extra olive oil if needed).
Nutrition
- Serving Size: 1 serving (about 3 cups)
- Calories: 220
- Sugar: 10g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
Find it online: https://slicesync.com/strawberry-spinach-salad/