Spinach Strawberry Salad
A bright, crunchy salad celebrating sweet berries and peppery greens, perfect for quick meals and elegant enough for guests.
Ingredients
Nuts
- 3/4 cup raw pecans Toast for enhanced flavor.
Produce
- 1/2 small red onion, very thinly sliced
- 10 ounces fresh baby spinach or a 50/50 arugula and spinach blend
- 1 quart strawberries, hulled and quartered About 1 pound.
Cheese
- 3/4 cup crumbled feta cheese Buy the block-style feta, not pre-crumbled.
Dressing
- 1/4 cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons poppy seeds
- 1/2 teaspoon Dijon mustard
Seasoning
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
Preparation
- Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant; cool on a plate.
- Thinly slice the red onion, hull and quarter the strawberries, and measure the spinach and feta.
Dressing
- Whisk the balsamic vinegar, olive oil, honey, poppy seeds, Dijon mustard, salt, and pepper in a small bowl until emulsified.
Assembly
- Place spinach (or blend) in a large bowl and drizzle about half the dressing over it; toss gently to coat.
- Add strawberries, red onion, and crumbled feta to the greens, then drizzle remaining dressing and toss lightly.
- Sprinkle toasted pecans on top just before serving to keep them crunchy; refrigerate leftovers with dressing separate.
Notes
Dress the greens lightly as too much dressing overwhelms the berries. Prep strawberries and onions ahead and store separately, tossing just before serving. Keep proteins and dressing separate in storage to preserve texture.