Ingredients
Scale
- ¾ cup raw pecans
- ½ small red onion, very thinly sliced
- 10 ounces fresh baby spinach (or a 50/50 mix of arugula and spinach)
- 1 quart strawberries, hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese (block-style for better texture)
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat oven to 350°F and toast pecans for 8-10 minutes.
- Soak sliced red onion in cold water.
- Whisk together dressing ingredients until well combined.
- In a large bowl, combine spinach, strawberries, and drained onions.
- Drizzle with half the dressing and toss gently to coat.
- Crumble feta cheese and sprinkle toasted pecans on top.
- Serve immediately, with remaining dressing on the side.
Notes
Use ripe strawberries for the best flavor.
Consider adding sliced almonds for extra crunch.
Start with less dressing to avoid overpowering the salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 8
- Sodium: 250
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 6
- Cholesterol: 10