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strawberry spinach salad featured

Fresh Strawberry Spinach Salad with Poppy Seed Dressing

This vibrant strawberry spinach salad combines sweet berries, crunchy pecans, and tangy feta cheese with a homemade poppy seed dressing for the perfect summer dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Green Salads
Cuisine: American
Calories: 249
Ingredients Equipment Method Notes

Ingredients
  

  • 10 ounces fresh baby spinach
  • 1 quart fresh strawberries, hulled and quartered
  • ¾ cup raw pecans
  • ½ small red onion very thinly sliced
  • ¾ cup crumbled feta cheese block style
  • 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

Equipment

  • Baking sheet
  • Large serving bowl
  • Small mixing bowl or mason jar for dressing

Method
 

  1. Toast pecans at 350°F for 8-10 minutes until fragrant. Roughly chop when cooled.
  2. Soak sliced onions in cold water while preparing other ingredients.
  3. Whisk together all dressing ingredients until well combined.
  4. Place spinach in a large serving bowl and add quartered strawberries.
  5. Drain onions and add to the bowl.
  6. Drizzle half the dressing over the salad and toss to coat.
  7. Add feta and pecans, toss lightly, and serve immediately with extra dressing on the side.

Notes

Storage:
  • Components can be prepared separately and stored: dressing (5 days refrigerated), washed spinach (3 days), and toasted nuts (1 week at room temperature).
  • Assemble just before serving for best results.
Variations:
  • Try different nuts (walnuts, almonds), cheese (goat, blue), or add protein like grilled chicken or salmon to make it a complete meal.