Looking for a salad that balances freshness, sweetness, and a satisfying crunch? This Spinach Strawberry Salad is a delightful combination of flavors and textures. With fresh baby spinach, juicy strawberries, crunchy pecans, and creamy feta cheese, it’s a dish that’s as pleasing to the eyes as it is to the palate. Topped with a sweet and tangy poppy seed dressing, this salad makes a great starter, light meal, or side dish. It’s quick to prepare, full of nutrients, and perfect for any occasion.
Ingredients:
For the Salad:
- ¾ cup raw pecans
- ½ small red onion, very thinly sliced
- 10 oz fresh baby spinach (or a 50/50 arugula and spinach blend)
- 1 quart strawberries, hulled and quartered (about 1 lb)
- ¾ cup crumbled feta cheese (prefer block-style for better texture)
For the Poppy Seed Dressing:
- ¼ cup balsamic vinegar
- 3 tbsp extra-virgin olive oil
- 1½ tbsp poppy seeds
- 1½ tbsp honey
- ½ tsp Dijon mustard
- ½ tsp kosher salt
- ⅛ tsp black pepper
Preparation:
Step 1:
Preheat your oven to 350°F (175°C). Spread the pecans on an ungreased baking sheet in a single layer. Toast them in the oven for 8-10 minutes, or until they become fragrant and golden in the center when broken apart. Remove and roughly chop.
Step 2:
Place the thinly sliced onions in a bowl of cold water. This step helps to mellow their sharp flavor while you prepare the other ingredients.
Step 3:
In a small bowl or a mason jar, whisk together the balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and black pepper. Mix until smooth and well combined.
Step 4:
Place the spinach in a large serving bowl. Add the sliced strawberries and the drained red onion.
Step 5:
Drizzle about half of the dressing over the salad and gently toss to coat the leaves evenly. Adjust with more dressing if desired.
Step 6:
Top the salad with crumbled feta and toasted pecans. Toss lightly again to combine.
Step 7:
Serve immediately with extra dressing on the side for those who want an extra burst of flavor.
Variation
- Nut Substitution: Swap pecans with walnuts, almonds, or pistachios for a different crunch and flavor.
- Vegan Option: Replace feta cheese with a vegan cheese alternative or omit it entirely. Substitute honey with maple syrup in the dressing.
- Fruit Additions: Add blueberries, raspberries, or orange slices for added sweetness and variety.
Cooking Note:
- Only dress the portion you intend to eat immediately. The salad can get soggy if stored with the dressing.
- Store the undressed salad in an airtight container in the fridge for up to 4 days. Keep the dressing in a sealed jar in the refrigerator for up to 5 days. Shake the dressing well before each use.
Serving Suggestions:
- Pair this salad with grilled chicken, shrimp, or salmon for a complete meal.
- Serve alongside crusty bread or garlic toast for added texture.
- Enjoy it as a side dish with a pasta or roasted vegetable main course.
Tips:
- For maximum freshness, assemble the salad just before serving.
- Use block-style feta cheese for a creamier, less crumbly texture.
- Chill the dressing ingredients before mixing to enhance the salad’s refreshing quality.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Nutritional Information (Per Serving):
Calories: 249 kcal
Protein: 5 g
Sodium: 287 mg
FAQs
Q1: Can I prepare the salad in advance?
Yes! You can prep the ingredients ahead of time—toast the pecans, slice the onions and strawberries, and prepare the dressing. Store them separately and assemble the salad just before serving.
Q2: Can I use other greens besides spinach?
Absolutely! A mix of arugula, kale, or romaine can add a different texture and flavor profile to the salad.
Q3: What other dressings can I use?
While the poppy seed dressing complements the flavors perfectly, you can experiment with raspberry vinaigrette, honey mustard, or a citrus-based dressing.
Conclusion
The Spinach Strawberry Salad is an irresistible blend of sweet, tangy, and crunchy elements that come together in perfect harmony. Whether you’re serving it as a light lunch, a dinner side, or a dish for gatherings, this salad is sure to impress. Its vibrant colors and flavors make it not just a treat for the taste buds but also a feast for the eyes. Try this recipe today and bring a refreshing twist to your salad repertoire!
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Spinach Strawberry Salad
- Total Time: 20
- Yield: 6
- Diet: Vegetarian
Ingredients
Ingredients:
For the Salad:
• ¾ cup raw pecans
• ½ small red onion, very thinly sliced
• 10 oz fresh baby spinach (or a 50/50 arugula and spinach blend)
• 1 quart strawberries, hulled and quartered (about 1 lb)
• ¾ cup crumbled feta cheese (prefer block-style for better texture)
For the Poppy Seed Dressing:
• ¼ cup balsamic vinegar
• 3 tbsp extra-virgin olive oil
• 1½ tbsp poppy seeds
• 1½ tbsp honey
• ½ tsp Dijon mustard
• ½ tsp kosher salt
• ⅛ tsp black pepper
Instructions
Preparation:
• Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8-10 minutes, until fragrant and the centers are tan when broken in half. Transfer to a cutting board and roughly chop.
• Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the salad to reduce the harsh onion bite.
• In a small bowl or mason jar, whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper until well combined.
• Place the spinach in a large serving bowl. Add the strawberries and drained red onion.
• Drizzle about half of the dressing over the salad and toss gently to coat. Adjust dressing as needed to lightly moisten the leaves.
• Add the feta and toasted pecans. Toss lightly to combine.
• Serve immediately with extra dressing on the side.
Notes
Dress only the portion you plan to eat immediately. Undressed salad can be stored in the refrigerator for up to 4 days, and leftover dressing can be refrigerated for up to 5 days. Shake dressing before serving.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Cuisine: American
Keywords: Spinach Strawberry Salad