Strawberry Spinach Salad
This Strawberry Spinach Salad combines tender baby spinach, sweet fresh strawberries, creamy feta, candied pecans, and a bright homemade poppy seed dressing into one stunning, crowd-pleasing dish.Ready in just fifteen minutes with no cooking required, it's the perfect light lunch or summer side that looks as good as it tastes.
Equipment
- Large salad bowl
- Salad spinner
- Small bowl or jar for dressing
- Sharp chef's knife
Ingredients
Salad
- 5 oz baby spinach leaves washed and dried
- 1 lb fresh strawberries hulled and sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup candied pecans
- 1/4 cup red onion thinly sliced
Poppy Seed Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 tsp poppy seeds
- 1/4 tsp salt
- 1/8 tsp black pepper freshly ground
Instructions
- Wash the baby spinach leaves thoroughly under cold water, then dry them completely using a salad spinner. Spread them onto a clean kitchen towel and pat away any remaining moisture. Dry greens are essential for a properly dressed salad.
- Hull the strawberries and slice them about a quarter-inch thick. Place them in a small bowl and set aside. Thinly slice the red onion and, if you prefer a milder flavor, soak the slices in cold water for 5 minutes then pat dry.
- Make the poppy seed dressing by combining the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper in a small jar or bowl. Whisk vigorously or seal the jar and shake until the dressing is fully emulsified. Taste and adjust sweetness or acidity to your preference.
- Add the dried spinach leaves to a large salad bowl. Scatter the sliced strawberries, red onion, crumbled feta, and candied pecans evenly over the top.
- Drizzle the poppy seed dressing over the salad just before serving. Toss gently to coat all the ingredients without bruising the strawberries. Serve immediately for the best texture and flavor.
Notes
Dress the salad right before serving to prevent wilting. Components can be prepped up to 4 hours ahead and stored separately in the refrigerator. The dressing keeps in a sealed jar in the fridge for up to 1 week. For best results, use ripe, fragrant strawberries. To add protein, top with grilled chicken or salmon.