Description
A vibrant, restaurant-worthy salad combining sweet strawberries, creamy feta, and toasted pecans in a tangy balsamic poppy seed dressing. Fresh, balanced, and perfect for any meal.
Ingredients
10 oz fresh baby spinach
1 quart strawberries, halved
8 oz crumbled feta cheese
1/2 cup poppy seeds
1/3 cup balsamic vinegar
1/4 cup olive oil
2 tbsp honey
1 tbsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1/2 cup chopped toasted pecans
Instructions
Wash spinach and pat dry
Halve strawberries and toss with salt and pepper
In a blender, combine balsamic vinegar, olive oil, honey, Dijon mustard, salt, pepper, and 1/4 cup poppy seeds. Blend until emulsified
In a large bowl, combine spinach, strawberries, feta, and pecans
Drizzle dressing over salad and toss gently
Transfer to serving plates and sprinkle remaining poppy seeds on top
Notes
Toast pecans in a 350°F oven for 5 minutes before adding
Substitute arugula or mixed greens with spinach for extra depth
Use vegan feta cheese for a dairy-free version
Store leftovers in an airtight container in the fridge for 2 days
- Prep Time: 15
- Cook Time: 5
- Category: Recipes
- Method: Slicing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg