Description
Fresh baby spinach salad with sweet strawberries, tangy feta cheese, crunchy candied pecans, and homemade poppy seed dressing. This vibrant, colorful salad is perfect as a side dish, light lunch, or elegant starter that comes together in just 15 minutes.
Ingredients
6 cups fresh baby spinach (about 5 ounces)
2 cups fresh strawberries, hulled and sliced
½ cup crumbled feta cheese
½ cup candied pecans
¼ cup thinly sliced red onion
⅓ cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon poppy seeds
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper
Optional: 1 cup pecan halves, 2 tablespoons butter, 2 tablespoons brown sugar, pinch of salt (for homemade candied pecans)
Instructions
1. Wash and thoroughly dry the baby spinach using a salad spinner or paper towels. Hull and slice the strawberries into thin slices. Thinly slice the red onion. Crumble the feta cheese if not already crumbled.
2. If making candied pecans from scratch: Melt butter in a small skillet over medium heat. Add brown sugar and stir until dissolved and bubbling. Add pecans and a pinch of salt, stirring constantly for 3-4 minutes until coated and caramelized. Spread on parchment paper to cool completely.
3. In a small jar with a tight-fitting lid, combine the olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper. Seal the lid and shake vigorously for 30-60 seconds until emulsified and creamy.
4. In a large salad bowl, combine the baby spinach, sliced strawberries, crumbled feta cheese, candied pecans, and red onion slices.
5. Right before serving, drizzle the poppy seed dressing over the salad, starting with about half. Toss gently but thoroughly with salad tongs until everything is evenly coated.
6. Transfer to a serving platter or individual plates and serve immediately while spinach is still crisp and fresh.
Notes
Make sure spinach is completely dry before assembling – wet greens dilute dressing.
Don’t dress the salad until right before serving or spinach will wilt.
Start with less dressing and add more as needed – you can always add more.
Reserve a few pretty strawberry slices and whole pecans to arrange on top for presentation.
Use a salad spinner or pat spinach dry thoroughly with paper towels.
Slice strawberries thin so they distribute better throughout the salad.
Make dressing up to 5 days ahead and store in refrigerator – shake well before using.
Candied pecans can be made up to 1 week ahead and stored at room temperature.
Prep all components separately and assemble at last minute for gatherings.
Store undressed salad components separately in refrigerator.
Once dressed, salad should be consumed immediately for best texture.
Goat cheese can be substituted for feta for creamier, tangier flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American