April 21, 2022

Spinach Strawberry Salad

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If you’re looking for a colorful delicious salad as a side dish to a light spring or summer meal, this is the salad for you! This Spinach Strawberry Salad has the flavors of balsamic and strawberry, which compliment each other perfectly.

If you’re headed to a barbeque and need to bring a side dish, this is a great crowd pleaser! The simple ingredients go well with just about anything at a potluck type party. Just be sure not to dress the salad until right before serving.

You can also add grilled chicken and make this a light meal all on it’s own. Have your friends over and enjoy it on a patio with a light, crisp Sauvignon Blanc or Rosé for lunch or a light dinner.

Feel free to swap out some of the ingredients with your favorites. I use 1/2 arugula, 1/2 spinach, because I love the peppery bite from the arugula mixed with the strawberries. Sub goat cheese or blue cheese for the feta, or pine nuts or slivered almonds for the pecans. Just be sure to toast the nuts before adding to the salad. Toasting really brings out their flavor.

However you choose to eat this salad, I’ll bet you will love it! Enjoy!

Recipe from wellplated.com.

Spinach Strawberry Salad

The best ever spinach strawberry salad with balsamic poppyseed dressing, pecans and feta. Beautiful, healthy and always a crowd pleaser!

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Prep Time 15

Cook Time 10

Total Time 20

Servings 6 servings

Ingredients

3/4 cup raw pecans
1/2 small red onion
10 oz fresh baby spinach or use 50/50 arugula and spinach blend
1 quart fresh strawberries hulled and quartered
3/4 cup feta crumbled

Poppyseed Dressing

1/4 cup balsamic vinegar
3 tbsp extra virgin olive oil
1 1/2 tbsp poppyseeds
1 1/2 tbsp honey
1/2 tsp dijon mustard
1/2 tsp kosher salt
1/8 tsp black pepper

Instructions

Toast the pecans: Preheat the oven to 350°F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8-10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn). Transfer to a cutting board and roughly chop.
Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad. (This keeps their flavor but removes the harsh onion bite)
Prepare the dressing: In a small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients-vinegar, oil, poppyseeds, honey, mustard, salt and pepper-until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight fitting lid)
Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

Notes

Dress the salad as shortly before serving as you can. If you don't plan to eat it all right away, dress only what you plan to eat right away, then store the leftover, undressed salad in the refrigerator for up to 4 days. Refrigerate leftover dressing in an airtight container (a jar is perfect) for up to 5 days, then shake before serving.
Add grilled chicken to the salad to make it a great main dish.

Thanks for reading,
Alysia

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