Description
A vibrant and healthy Strawberry Spinach Salad with Poppyseed Dressing featuring fresh strawberries, baby spinach, toasted pecans, and creamy feta tossed in a tangy balsamic vinaigrette. Perfect for spring and summer gatherings or a refreshing light meal.
Ingredients
Scale
- ¾ cup raw pecans – toasted for extra flavor
- ½ small red onion – very thinly sliced
- 10 ounces fresh baby spinach – or a mix of spinach and arugula
- 1 quart strawberries – hulled and quartered
- ¾ cup crumbled feta cheese – preferably block feta, not pre-crumbled
- ¼ cup balsamic vinegar – base for the dressing
- 3 tablespoons extra-virgin olive oil – adds smoothness and richness
- 1½ tablespoons poppy seeds – for texture and flavor
- 1½ tablespoons honey – natural sweetness
- ½ teaspoon Dijon mustard – enhances tanginess
- ½ teaspoon kosher salt – balances the dressing
- ⅛ teaspoon ground black pepper – adds mild spice
Instructions
- Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 8–10 minutes until fragrant. Remove, cool, and roughly chop.
- Place the sliced red onions in a bowl of cold water to reduce their sharpness while preparing the rest of the salad.
- In a small bowl or mason jar, whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper until well combined.
- In a large serving bowl, add the baby spinach, strawberries, and drained onions.
- Drizzle about half the poppyseed dressing over the salad and toss gently to coat.
- Add the crumbled feta and chopped pecans. Toss again lightly, adding more dressing as needed.
- Serve immediately for the freshest flavor and best texture.
Notes
- Toast the pecans for enhanced flavor and crunch.
- Use block feta and crumble it yourself for creamier texture.
- Dress the salad only before serving to prevent soggy greens.
- Store leftover dressing in a sealed jar for up to 5 days.
- Make-ahead tip: prep all ingredients separately and combine right before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 249 kcal
- Sugar: 10 g
- Sodium: 290 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 17 mg
Keywords: Strawberry Spinach Salad with Poppyseed Dressing, strawberry salad, spinach salad, healthy salad, balsamic poppyseed dressing, summer salad, feta salad, pecan salad