Description
A refreshing and vibrant salad featuring fresh spinach, sweet strawberries, crunchy pecans, and tangy feta cheese, perfect for busy weeknight meals.
Ingredients
Scale
- 10 ounces Fresh Baby Spinach
- 1 quart Strawberries, hulled and quartered
- ¾ cup Pecans
- ¾ cup Feta Cheese, crumbled
- ½ small Red Onion, very thinly sliced
- ¼ cup Balsamic Vinegar
- 3 tablespoons Extra-Virgin Olive Oil
- 1½ tablespoons Honey
- ½ teaspoon Dijon Mustard
- 1½ tablespoons Poppy Seeds
- ½ teaspoon Kosher Salt
- ⅛ teaspoon Ground Black Pepper
Instructions
- Preheat the oven to 350°F and toast the pecans for 8 to 10 minutes.
- Prepare the red onion by slicing and soaking in cold water for 10 minutes.
- Make the dressing by whisking the balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper in a small bowl.
- Mix the salad by combining spinach and strawberries in a serving bowl, adding drained onions and dressing, and tossing gently.
- Finish with crumbled feta and toasted pecans on top, tossing lightly.
- Serve immediately with remaining dressing on the side.
Notes
This salad is best enjoyed fresh, but can be stored for up to 3 days if the dressing is kept separate until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stirring
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg