Strawberry Spinach Salad with Poppy Seed Dressing and Toasted Pecans Recipe
A fresh and vibrant Spinach Strawberry Salad featuring toasted pecans, tangy feta cheese, and a sweet poppy seed dressing that perfectly complements the crisp baby spinach and juicy strawberries. This colorful salad is quick to prepare, bursting with flavor and textures, making it ideal for a light lunch or a delightful side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Strawberry Spinach Salad:
- ¾ cup raw pecans
- ½ small red onion, very thinly sliced
- 10 ounces fresh baby spinach (or a 50/50 blend of arugula and spinach)
- 1 quart strawberries, hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese (preferably block-style, crumbled by hand)
For the Poppy Seed Dressing:
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the raw pecans evenly on an ungreased baking sheet. Bake them for 8 to 10 minutes, closely monitoring during the last few minutes to prevent burning. You’ll know they’re ready when they smell fragrant and the center of a pecan turns tan when broken. Remove from the oven and roughly chop on a cutting board.
- Prepare the Onions: Place the very thinly sliced red onions in a bowl filled with cold water. Let them soak while you work on the rest of the salad. This step mellows the strong raw onion flavor but preserves their crunch and color.
- Make the Dressing: In a small mixing bowl or a large liquid measuring cup, combine balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and black pepper. Whisk well until the dressing emulsifies and is thoroughly blended. Alternatively, you may shake all ingredients together vigorously in a mason jar with a tight lid.
- Assemble the Salad Base: In a large serving bowl, place the fresh baby spinach (or spinach-arugula blend), then add the hulled and quartered strawberries.
- Drain Onions and Dress the Salad: Drain the soaked red onions completely and add them to the bowl. Drizzle approximately half of the prepared dressing over the salad and toss gently to coat all leaves and fruit evenly. Add more dressing incrementally while tossing, ensuring the spinach leaves are nicely moistened but not drenched, adjusting to taste.
- Add Cheese and Nuts: Sprinkle the crumbled feta cheese and toasted, chopped pecans over the salad. Toss lightly once more to combine the flavors and textures. Serve immediately, offering extra dressing on the side if desired.
Notes
- Toast the pecans carefully to avoid burning, which imparts a bitter taste.
- Soaking onions in cold water reduces their pungency but keeps their crunch, enhancing overall salad balance.
- Use block-style feta for better texture; pre-crumbled cheese may be too soft or powdery.
- The dressing can be stored in the refrigerator for up to a week; shake well before each use.
- For a nut-free option, omit pecans and substitute with toasted pumpkin seeds or sunflower seeds.
- This salad is best served fresh to maintain the textures and flavors of the ingredients.
Keywords: Spinach Strawberry Salad, Poppy Seed Dressing, Toasted Pecans, Feta Cheese, Summer Salad, Fresh Salad, Healthy Salad, Vegetarian Salad
