Description
This strawberry spinach salad with balsamic poppyseed dressing is a fresh, vibrant, and healthy salad recipe that is perfect for spring and summer. Sweet fresh strawberries, tender baby spinach, creamy feta, and crunchy pecans are tossed in a tangy homemade balsamic poppyseed dressing that ties everything together beautifully. It is naturally gluten free, comes together in just minutes, and is the perfect make ahead salad for Easter, potlucks, cookouts, and everything in between!
Ingredients
- 16 ounces Baby Spinach
- 1 pound Strawberries, hulled and chopped
- 1/2 small Red Onion, thinly sliced
- 1 cup Feta Cheese Crumbles
- 3/4 cup Raw Pecans, chopped and toasted
- 1/4 cup Balsamic Vineger
- 3 Tbsp Olive Oil
- 2 Tbsp Honey
- 1 Tbsp Dijon Mustard
- 1 Tbsp Poppy Seeds
- 1/2 tsp Salt
- 1/4 tsp Coarse Ground Black Pepper
Instructions
Add the chopped raw pecans to a small saute pan over medium heat. Cook stirring occasionally 5-7 minutes until they're toasted. Watch them carefully because they will burn quickly once they are toasted. Set aside to cool.
In a small mixing bowl add the vinegar, oil, honey, mustard, poppyseeds, salt and pepper. Whisk together until combined. Set aside.
In a large serving bowl add the spinach, strawberries, finely sliced red onion, feta and toasted pecans.
Pour the dressing over top and toss the salad to coat with the dressing. Serve immediately after adding dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: Chopped
- Cuisine: American