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–+ servings

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 Nutrition 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.

Nutrition

Calories: 260kcalCarbohydrates: 18gProtein: 5gFat: 20gSaturated Fat: 4gCholesterol: 10mgSodium: 280mgFiber: 4gSugar: 11gVitamin A: 70IUVitamin C: 80mgCalcium: 15mgIron: 12mg

Notes

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

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