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A colorful Spinach Strawberry Salad with strawberries, pecans, feta cheese, and balsamic dressing in a large serving bowl.
Alyssa

Spinach Strawberry Salad

The best ever Spinach Strawberry Salad with balsamic poppy seed dressing, pecans, and feta. Beautiful, healthy, and always a crowd pleaser!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: Salad
Cuisine: American
Calories: 249
Ingredients Method Notes

Ingredients
  

  • 3/4 cup raw pecans
  • 1/2 small red onion (very thinly sliced)
  • 10 ounces fresh baby spinach or a 50/50 arugula and spinach blend
  • 1 quart strawberries (hulled and quartered) (about 1 pound)
  • 3/4 cup crumbled feta cheese buy block-style feta for better texture
  • 1/4 cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons poppy seeds
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Method
 

  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. Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad.
  3. Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients until well combined.
  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. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

Notes

This salad is a crowd-pleaser and perfect for gatherings. Adjust dressing to your taste.