Description
A quick and vibrant salad combining sweet strawberries, tangy balsamic dressing, and savory feta for a balanced, nourishing dish. Ideal as a light lunch or elegant side, this effortless recipe dazzles with fresh ingredients and bold flavors in just 20 minutes.
Ingredients
10 ounces fresh baby spinach
3/4 cup crumbled feta cheese
1 quart strawberries (about 1 pound)
3/4 cup raw pecans
1/2 small red onion
1/4 cup balsamic vinegar
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons poppy seeds
1 1/2 tablespoons honey
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
Instructions
Wash and dry baby spinach thoroughly.
Hull strawberries and quarter them.
Thinly slice red onion and soak in cold water for 10-15 minutes to reduce sharpness.
Drain and squeeze excess moisture from the red onion.
Toast pecans in a dry pan over medium heat until fragrant (optional).
In a small bowl, whisk balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and black pepper until emulsified.
Place spinach in a large bowl, top with strawberries, soaked red onion, pecans, and feta cheese.
Toss gently until dressing is evenly distributed.
Refrigerate for 5-10 minutes before serving for enhanced flavors.
Notes
Use a 50/50 mix of baby spinach and arugula for added peppery flavor.
For a dairy-free option, substitute feta with vegan cheese alternative.
Swap pecans for walnuts or sliced almonds if preferred.
Serve chilled; store leftovers in an airtight container for up to 24 hours.
Drizzle extra balsamic glaze on each serving for a restaurant-quality finish.
- Prep Time: 20
- Category: Recipes
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 2 cups)
- Calories: 240
- Sugar: 8g
- Sodium: 130mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg