Ingredients
Scale
- 1 lb fresh baby spinach, washed and dried
- 2 lbs fresh strawberries, hulled and sliced
- 1 large red onion, very thinly sliced
- 1 cup crumbled feta cheese
- 1.5 cups candied pecans or walnuts
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 3 tablespoons honey or maple syrup
- 1 tablespoon poppy seeds
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Start by thoroughly washing the baby spinach and spinning it dry in a salad spinner. Excess water will make the salad soggy, so ensure it is completely dry. Remove the green stems from the strawberries and slice them into uniform rounds or quarters. Peel the red onion and slice it into paper-thin half-moons. If the onion flavor is too sharp for you, soak the slices in ice water for ten minutes, then pat them dry.
- If your pecans or walnuts are raw, place them in a dry skillet over medium heat. Toast them for 3 to 5 minutes, tossing frequently, until they become fragrant and slightly golden. If you are using pre-candied nuts, you can skip this step. Let the nuts cool completely before adding them to the salad to prevent the spinach from wilting.
- In a medium bowl or a glass jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper. Whisk vigorously or shake the jar until the ingredients are fully emulsified. Taste the dressing and adjust the sweetness or saltiness according to your preference.
- Place the dried spinach in an extra-large salad bowl. Add the sliced strawberries and red onions. Right before serving, drizzle about half of the dressing over the greens and toss gently. Sprinkle the crumbled feta and toasted nuts over the top. Serve the remaining dressing on the side so guests can add more if they like.
- Cook Time: 20 minutes