Strawberry Spinach Salad
This vibrant strawberry spinach salad combines sweet berries, crunchy pecans, tangy feta, and a silky poppy seed balsamic dressing. It’s fresh, colorful, and bursting with flavor—perfect for picnics, brunch, or any sunny day.
Ingredients
For the Strawberry Spinach Salad:
- ¾ cup raw pecans
- ½ small red onion very thinly sliced
- 10 ounces fresh baby spinach or a 50/50 arugula–spinach blend
- 1 quart strawberries hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese block-style for best texture
For the Poppy Seed Dressing:
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons poppy seeds
- 1½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Toast Pecans: Preheat oven to 350°F (175°C).
- Spread pecans on an ungreased baking sheet in a single layer.
- Bake until fragrant and lightly golden, about 8–10 minutes.
- Transfer to a cutting board and roughly chop once slightly cooled.
- Soak Onion: Place thinly sliced red onion in a bowl of cold water.
- Let soak for a few minutes to mellow sharpness, then drain and pat dry.
- See full steps with tips & photos → https://mischacrossing.com/strawberry-spinach-salad-2/
Notes
Toasting Tip: Toasting pecans enhances their flavor—don’t skip this step!
Mellowing Onions: A quick cold soak makes raw onion more palatable and less sharp.
Cheese Choices: Feta adds a tangy contrast—try goat cheese for a creamier vibe.
Make Ahead: You can prep components ahead, but toss everything together just before serving.