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Fresh spinach strawberry salad with feta and pecans on a wooden table
Alyssa

Spinach Strawberry Salad

The best ever Spinach Strawberry Salad with balsamic poppy seed dressing, pecans, and feta. Beautiful, healthy, and always a crowd pleaser!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 249
Ingredients Method Notes

Ingredients
  

  • 3/4 cup raw pecans
  • 1/2 small red onion (very thinly sliced)
  • 10 ounces fresh baby spinach
  • 1 quart strawberries (hulled and quartered)
  • 3/4 cup crumbled feta cheese
  • 1/4 cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons poppy seeds
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Method
 

  1. Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes until fragrant. Chop roughly after cooling.
    3/4 cup raw pecans
  2. Place sliced onions in a bowl and cover with cold water to reduce their bite while you prepare the salad.
    1/2 small red onion (very thinly sliced)
  3. Prepare the dressing by whisking together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper until well combined.
  4. Assemble the salad in a large serving bowl with spinach and strawberries. Drain the onions and add them. Drizzle with dressing and toss to coat.
    10 ounces fresh baby spinach, 1 quart strawberries (hulled and quartered), 1/2 small red onion (very thinly sliced)
  5. Add feta and pecans, toss lightly and serve immediately with extra dressing if desired.
    3/4 cup crumbled feta cheese, 3/4 cup raw pecans

Notes

This salad is best served fresh, with added dressing on the side.