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Strawberry Spinach Salad

Strawberry Spinach Salad

Strawberry spinach salad with candied pecans, feta, and poppy seed dressing. A healthy 15 minute summer lunch.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 6 cups baby spinach
  • 2 cups strawberries hulled and sliced
  • 1/2 cup feta cheese crumbled
  • 1/2 red onion thinly sliced
  • 1/2 cup pecans
  • 2 tbsp brown sugar
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 3 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 tsp dijon mustard
  • 1 tsp poppy seeds

Method
 

  1. **Candy.** Toast pecans in a dry skillet for 3 minutes. Add brown sugar and salt, stirring constantly for 2 minutes until the sugar melts and coats the pecans. Spread on parchment to cool.
  2. **Whisk.** Combine olive oil, apple cider vinegar, honey, dijon, and poppy seeds in a jar. Shake until emulsified.
  3. **Layer.** Spread spinach in a large bowl. Top with strawberries, feta, red onion, and candied pecans.
  4. **Dress.** Drizzle with dressing right before serving.
  5. **Toss.** Gently toss to coat, being careful not to crush the berries.
  6. **Serve.** Plate immediately while the spinach is still crisp.

Notes

Dress the salad right before serving. Spinach wilts fast once dressed. Store undressed components separately in the fridge for up to 3 days. Make the candied pecans up to 1 week ahead. Store in an airtight container.