Spinach Strawberry Salad

A quick and healthy salad bursting with flavor and packed with nutrients, spinach strawberry salad will be the talk of the table whether as a side dish or main meal. A blend of candied pecans, feta cheese, onion, and fresh berries makes every bite just right.

Prep Time25

Cook Time10

Total Time35

Course: Dinner, Entree, Lunch, Salad

Cuisine: American

Keyword: fruit, salad, summer

Servings: servings

Calories: 423kcal

Author: Laura

Equipment

Large Salad Bowl
Measuring Cup or Dressing Container
Small baking sheet with sides
parchment paper

Ingredients

Sugared Pecan Ingredients

2 Tablespoons salted butter
¼ cup light brown sugar
1 cup pecans or walnuts

Salad Ingredients

½ small red onion thinly sliced
10 ounces baby spinach
1 quart strawberries hulled and quartered
¾ cup feta cheese crumbles

Poppy Seed Dressing Ingredients

½ cup balsamic vinegar
4 Tablespoons extra-virgin olive oil
1 Tablespoon poppy seeds
2 Tablespoons sugar or honey
1 Tablespoon Dijon mustard
½ teaspoon salt
⅛ teaspoon black pepper

Instructions

Toast the pecans:

Preheat the oven to 350 degrees F. Line the baking sheet with parchment paper.
Melt butter and combine with the brown sugar. Toss the pecans in the sugar mixture and spread evenly on the baking sheet.
Bake in the oven for 8-10 minutes, keeping a watchful eye in the last few minutes to prevent burning. The pecans are done when they are fragrant, bubbly and browned in the center.
Once cooked, remove from the oven and let cool while prepping the rest of the salad. Once cooled, chop the pecans into bite-sized pieces.

Make the Dressing:

Whisk together the balsamic vinegar, EV olive oil, poppy seeds, sugar or honey, Dijon mustard, salt and pepper in a small container or measuring cup until well combined.

Assemble the Salad:

Place the spinach in a large salad bowl. Top the spinach with the strawberries, red onion. Pour half of the dressing over the salad, and toss to coat.
Add the feta cheese and chopped sugared pecans to the salad. Drizzle more dressing on top, if desired.
Serve immediately. The dressing can be stored for up to 5 days in the refrigerator.

Notes

If you want to add protein, I recommend grilled chicken or bacon pieces.
Place the sliced onions in a small bowl of cold water, while preparing the rest of the salad. This will cut the sharp onion flavor.
If not serving the salad immediately, store the undressed salad in the refrigerator for up to 4 days. The dressing can be stored in the fridge for up to 5 days, mixed, and poured on the salad right before serving.

Nutrition