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Spinach Strawberry Salad with Pecans

A fresh and colorful spinach salad made with juicy strawberries, crunchy pecans, feta cheese, and a homemade balsamic poppy seed dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Summer
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 6 cups baby spinach washed and dried
  • 2 cups fresh strawberries sliced
  • 1 cup pecans toasted
  • 0.5 cup feta cheese crumbled
  • 0.25 cup red onion thinly sliced
  • 0.25 cup dried cranberries optional
Dressing
  • 0.25 cup balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tsp poppy seeds
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Large mixing bowl
  • Small whisk
  • Cutting board
  • Skillet

Method
 

  1. Wash and thoroughly dry the spinach and strawberries.
  2. Slice the strawberries and thinly slice the red onion.
  3. Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.
  4. Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, poppy seeds, salt, and pepper in a small bowl.
  5. Add spinach, strawberries, pecans, red onion, and dried cranberries to a large serving bowl.
  6. Sprinkle feta cheese evenly over the salad.
  7. Drizzle dressing over the salad just before serving.
  8. Toss gently and serve immediately.

Notes

For best freshness, add dressing immediately before serving. Candied pecans can be used for extra sweetness.