Description
A vibrant, nutrient-packed salad balancing sweet, tangy, and crunchy flavors. Features ripe strawberries, creamy feta, toasted pecans, and a zesty balsamic-poppy dressing, ready in 20 minutes for any occasion.
Ingredients
10 ounces fresh baby spinach
2 cups strawberries, hulled and quartered
3/4 cup raw pecans, toasted
1/2 small red onion, thinly sliced and soaked in cold water for 10 minutes
3/4 cup crumbled feta cheese
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
Pinch of salt
Instructions
Wash and dry the spinach thoroughly.
Pat strawberries and pecans with a paper towel to dry.
In a large bowl, combine spinach, strawberries, soaked red onion, and feta cheese.
In a small jar, whisk balsamic vinegar, olive oil, honey, Dijon mustard, poppy seeds, and salt to blend.
Drizzle dressing over the salad and toss gently to coat. Top with pecans.
Notes
Soaking red onion reduces sharpness. Use halal-certified feta if required. Store leftovers in an airtight container for up to 1 day.
- Prep Time: 20
- Category: Recipes
- Method: Cold prep
- Cuisine: American
Nutrition
- Serving Size: 1 serving (10 oz total weight)
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg