Name: Strawberry Spinach Salad with Poppy Seed Dressing and Toasted Pecans Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: ¾ cup raw pecans; ½ small red onion, very thinly sliced; 10 ounces fresh baby spinach (or a 50/50 blend of arugula and spinach); 1 quart strawberries, hulled and quartered (about 1 pound); ¾ cup crumbled feta cheese (preferably block-style, crumbled by hand); ¼ cup balsamic vinegar; 3 tablespoons extra-virgin olive oil; 1 ½ tablespoons poppy seeds; 1 ½ tablespoons honey; ½ teaspoon Dijon mustard; ½ teaspoon kosher salt; ⅛ teaspoon ground black pepper

Ingredients

¾ cup raw pecans

½ small red onion, very thinly sliced

10 ounces fresh baby spinach (or a 50/50 blend of arugula and spinach)

1 quart strawberries, hulled and quartered (about 1 pound)

¾ cup crumbled feta cheese (preferably block-style, crumbled by hand)

¼ cup balsamic vinegar

3 tablespoons extra-virgin olive oil

1 ½ tablespoons poppy seeds

1 ½ tablespoons honey

½ teaspoon Dijon mustard

½ teaspoon kosher salt

⅛ teaspoon ground black pepper

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spread the raw pecans evenly on an ungreased baking sheet and bake for 8 to 10 minutes. Watch closely toward the end to avoid burning. Pecans are ready when fragrant and a broken piece shows a tan center. Remove from oven and roughly chop on a cutting board.

Step 2: Place the thinly sliced red onions in a bowl of cold water and let them soak while you prepare the rest of the salad to mellow their sharp flavor.

Step 3: In a small bowl or large measuring cup, whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and black pepper until the dressing is well blended and emulsified. Alternatively, shake all ingredients in a sealed mason jar until combined.

Step 4: In a large serving bowl, combine the baby spinach (or spinach-arugula mix) with the hulled and quartered strawberries.

Step 5: Drain the soaked onions completely and add them to the salad bowl. Drizzle about half of the dressing over the salad and toss gently to coat all ingredients evenly. Gradually add more dressing while tossing, until the leaves are nicely moistened but not soggy, adjusting to your taste.

Step 6: Sprinkle the crumbled feta cheese and chopped toasted pecans over the salad. Toss lightly to combine and serve immediately, offering extra dressing on the side if desired.

Tips & Variations

For a nut-free version, substitute toasted sunflower seeds or omit nuts altogether.

If fresh strawberries aren’t in season, try dried strawberries rehydrated or swap with fresh blueberries.

Use red wine vinegar instead of balsamic for a lighter, less sweet dressing.

To enhance onion flavor without harshness, soak sliced onions for at least 10 minutes in ice water.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days to keep textures fresh. Prepared salad with dressing is best enjoyed immediately, but if needed, keep it refrigerated and toss gently before serving. Dressing can be stored in the fridge for up to one week.

FAQs

Can I make the dressing ahead of time?

Yes, the poppy seed dressing can be made up to a week in advance and stored in the refrigerator. Shake or whisk well before using.

What can I use instead of feta cheese?

If you prefer a dairy-free or milder alternative, try crumbled goat cheese or omit cheese entirely for a lighter salad.