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Spinach Strawberry Salad with Toasted Pecans and Poppy Seed Dressing
Emily

Spinach Strawberry Salad with Toasted Pecans and Poppy Seed Dressing

A vibrant 15-minute salad balancing sweet strawberries, peppery greens, and tangy poppy seed dressing. Toasted pecans add crunch while feta provides salty contrast for a refreshing yet substantial dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Modern American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 10 oz baby spinach
  • 1 quart strawberries, hulled and quartered
  • ¾ cup raw pecans, roughly chopped
  • ½ small red onion, thinly sliced
  • ¾ cup crumbled feta cheese (block-style preferred)
  • ¼ cup balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp poppy seeds
  • 1 tsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp white vinegar
  • 1 clove garlic, minced

Method
 

  1. Toast pecans in a dry skillet over medium heat until fragrant (2-3 minutes, no browning)
  2. Soak sliced red onion in cold water for 5 minutes to mellow rawness, drain well
  3. In a bowl, combine balsamic vinegar, olive oil, Dijon mustard, honey, white vinegar, and garlic, whisk until emulsified. Stir in poppy seeds
  4. In a large salad bowl toss spinach, strawberries, pecans, soaked red onion, and feta with dressing
  5. Let sit 5-10 minutes for flavors to meld before serving

Notes

Use 50/50 baby spinach and arugula for peppery contrast
Substitute walnuts for pecans if preferred
Replace feta with crumbled goat cheese for a tangier flavor
Soaking onion is optional but reduces sharpness