VNiceFood

The Spinach Strawberry Salad I Make Every Week — Fast & Fresh

The Spinach Strawberry Salad I Make Every Week — Fast & Fresh
Prep
15 min
Cook
10 min
Total
25 min
Serves
6
Calories
249 kcal
Carbs
16.00 g

Ingredients

  • 3/4 cupraw pecans
  • 1/2 smallred onion (very thinly sliced)
  • 10 ouncesfresh baby spinach (or a 50/50 arugula and spinach blend)
  • 1 quartstrawberries (hulled and quartered) ((about 1 pound))
  • 3/4 cupcrumbled feta cheese (buy block-style feta for better texture)
  • 1/4 cupbalsamic vinegar
  • 3 tablespoonsextra-virgin olive oil
  • 1 1/2 tablespoonspoppy seeds
  • 1 1/2 tablespoonshoney
  • 1/2 teaspoonDijon mustard
  • 1/2 teaspoonkosher salt
  • 1/8 teaspoonground black pepper

Instructions

  1. 1

    Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. Transfer to a cutting board and roughly chop.

  2. 2

    Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad.

  3. 3

    Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients until well combined.

  4. 4

    Assemble the salad: Place the spinach in a large serving bowl. Add the strawberries, drained red onion, and drizzle about half of the dressing over the salad. Toss to coat.

  5. 5

    Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.