Description
This unique and delicious salad features fresh baby spinach, sliced strawberries, toasted pecans, and a perfect creamy balsamic poppyseed dressing.
Ingredients
For the Salad:
- ¾ cup pecans, raw
- 10 ounces (280g) baby spinach leaves
- 1 quart (1lb, 450g) fresh strawberries, hulled and sliced or quartered
- ½ red onion, thinly sliced
- 4 ounces feta cheese, crumbled
For the Creamy Balsamic Poppyseed Dressing:
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- ⅓ cup Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon poppy seeds
Instructions
1. Preheat the oven to 350°F/180°C.
2. Spread the pecans on a small rimmed baking sheet, and bake for 8 minutes. Remove from the oven and allow to cool completely, then roughly chop.
3. To make the dressing: combine all of the ingredients in a jar, add the lid, and shake until well combined and smooth.
4. To assemble the salad: to a large bowl, add the spinach, strawberries, red onion, chopped pecans, and half of the feta cheese.
5. Dress with the dressing, and toss gently to combine.
6. Top with the remaining crumbled feta and serve immediately.
Notes
Greek yogurt can be substituted with non-dairy yogurt and honey with agave or maple syrup for a vegan dressing.
The dressing will stay fresh in the fridge in an airtight container for up to 5 days.
If red onions are too strong, soak them in cold water for 15 minutes before adding to the salad.
Use block feta and crumble it yourself for better flavor; goat cheese is a great alternative.
Only dress the salad right before serving for best texture—leftovers do not store well.
To make ahead, store salad ingredients and dressing separately and combine just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 222
- Sugar: 10g
- Sodium: 348mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 13mg