Spinach Strawberry Salad with Feta and Poppy Seed Dressing Recipe
A refreshing and vibrant Spinach Strawberry Salad combining fresh baby spinach, sweet strawberries, toasted pecans, and tangy feta cheese, all tossed in a homemade poppy seed balsamic dressing. Perfect for a light lunch or a healthy side dish, this salad balances sweet, savory, and crunchy textures for a delightful and nutritious meal in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 3/4 cup raw pecans
- 1/2 small red onion, very thinly sliced
- 10 ounces fresh baby spinach (or 50/50 arugula-spinach blend)
- 1 quart strawberries, hulled and quartered (about 1 pound)
- 3/4 cup crumbled feta cheese (block-style preferred)
Dressing
- 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 the pecans: Preheat the oven to 350°F. Spread pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes until fragrant and lightly toasted, watching closely near the end to prevent burning. Transfer to a cutting board and roughly chop.
- Soak the onions: Place the thinly sliced red onions in a bowl, cover with cold water, and let sit while preparing the rest of the salad to mellow their sharp flavor.
- Prepare the dressing: In a small bowl or measuring cup, whisk together balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and black pepper until fully combined. Alternatively, shake all ingredients in a mason jar with a tight lid.
- Assemble the salad base: Place the baby spinach (and arugula if using) in a large serving bowl. Add the hulled and quartered strawberries.
- Add onions and dress: Drain the red onions and add them to the bowl. Drizzle about half the dressing over the salad and toss gently to coat the leaves evenly. Add more dressing as needed to lightly moisten without saturating.
- Add cheese and pecans: Sprinkle the crumbled feta cheese and toasted pecans over the salad. Toss lightly to combine everything. Serve immediately, with extra dressing on the side if desired.
Notes
- Toasting pecans intensifies their flavor and adds a lovely crunch to the salad.
- Soaking onions in cold water reduces their pungency while retaining their crunch.
- Use block-style feta cheese for better texture and flavor compared to pre-crumbled feta.
- This salad is best enjoyed fresh to preserve the texture of the greens and fruits.
- Adjust honey in the dressing for sweeter or more tart balance according to taste.
