Description
A vibrant, 15-minute salad combining sweet strawberries, tangy feta, crunchy pecans, and a homemade poppy seed vinaigrette. Perfect for quick lunches, light dinners, or summer gatherings.
Ingredients
10 ounces fresh baby spinach
1 quart strawberries (about 1 pound, hulled and quartered)
3/4 cup crumbled feta cheese
3/4 cup raw pecans
1/2 small red onion, very thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
Instructions
Wash and dry the baby spinach thoroughly.
Toss strawberries with crumbled feta and pecans.
In a small bowl, whisk together vinegar, olive oil, honey, Dijon mustard, and poppy seeds to make the dressing.
Thinly slice the red onion and soak in cold water for 5 minutes to reduce sharpness; drain.
Assemble the salad by combining spinach, strawberry-feta mixture, and soaked red onion.
Drizzle with the dressing and toss gently to coat.
Notes
For peppery flavor, substitute 1/2 arugula with spinach.
Use fresh block-style feta for better texture.
Toasting pecans (5-7 minutes at 350°F) enhances flavor.
Store leftovers in an airtight container for 1 day; best served fresh.
Vegan option: Substitute feta with vegan alternative and omit honey for a plant-based version.
- Prep Time: 15
- Category: Recipes
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 6g
- Sodium: 2000mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg