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–+ servings
Spinach Strawberry Salad

Refreshing Spinach Strawberry Salad That's Simply Irresistible

A vibrant Spinach Strawberry Salad combines fresh spinach, juicy strawberries, and crunchy pecans for a refreshing dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 cups Fresh Baby Spinach Mix with arugula for an extra flavor boost.
  • 2 cups Strawberries Select ripe, hulled, and quartered berries for the best taste.
  • 1 cup Raw Pecans To make it nut-free, substitute with toasted sunflower seeds.
  • ¼ cup Red Onion Soak in water to soften the flavor before adding.
  • ½ cup Crumbled Feta Cheese Opt for block-style feta for better quality and flavor.
For the Dressing
  • ¼ cup Balsamic Vinegar
  • ⅓ cup Extra-Virgin Olive Oil Avocado oil can be a great substitute if preferred.
  • 1 tablespoon Poppy Seeds
  • 1 tablespoon Honey Use maple syrup for a vegan alternative.
  • 1 teaspoon Dijon Mustard
  • to taste Kosher Salt
  • to taste Ground Black Pepper

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Whisk
  • tongs

Method
 

Step-by-Step Instructions for Spinach Strawberry Salad
  1. Preheat your oven to 350°F (175°C). Spread the raw pecans evenly on a baking sheet and bake them for 8-10 minutes, or until they’re fragrant and lightly browned. Keep an eye on them to prevent burning.
  2. In a small bowl, whisk together ¼ cup of balsamic vinegar, ⅓ cup of extra-virgin olive oil, 1 tablespoon of poppy seeds, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Season with kosher salt and black pepper to taste. Whisk until well combined.
  3. In a large mixing bowl, layer the fresh baby spinach, quartered strawberries, and drained red onion. Drizzle half of the balsamic poppy seed dressing over the salad. Toss gently with tongs.
  4. Add the crumbled feta and the chopped pecans to the salad bowl. Toss lightly once more to combine. Serve immediately, accompanied by the remaining dressing on the side.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 150mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 70mgCalcium: 150mgIron: 1.5mg

Notes

Store the assembled salad in an airtight container for up to 3 days, keeping dressing separate. Leftover dressing can be refrigerated for up to 1 week.

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