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Spinach Strawberry Salad with Balsamic Poppy Seed Dressing

Spinach Strawberry Salad with Balsamic Poppy Seed Bliss

This Spinach Strawberry Salad with Balsamic Poppy Seed Dressing is a refreshing dish perfect for springtime, combining vibrant flavors and healthy ingredients.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces Baby Spinach Fresh leaves provide a delightful crunch.
  • 1 cup Strawberries Hulled and quartered for ease of eating.
  • 4 ounces Feta Cheese Opt for block-style for best texture.
  • 1/2 cup Pecans Lightly toasted for enhanced flavor.
  • 1/4 cup Red Onion Soaked in water to soften its intensity.
For the Dressing
  • 1/4 cup Balsamic Vinegar Choose a quality balsamic for depth.
  • 1/2 cup Extra-Virgin Olive Oil Essential for flavor and emulsification.
  • 2 tablespoons Poppy Seeds Enhances texture of the dressing.
  • 1 tablespoon Honey Adjust to taste for natural sweetness.
  • 1 teaspoon Dijon Mustard Introduces depth and spice to the dressing.
  • to taste Kosher Salt Adjust according to flavor preferences.
  • to taste Ground Black Pepper Adjust according to flavor preferences.

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Serving Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet and roast for 8–10 minutes until fragrant and slightly golden.
  2. In a medium-sized mixing bowl, combine balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, and Dijon mustard. Season with kosher salt and ground black pepper to taste. Whisk for 1–2 minutes until well-blended and slightly emulsified.
  3. In a large serving bowl, layer the fresh baby spinach, quartered strawberries, and soaked red onion. Drizzle half of the balsamic poppy seed dressing over the ingredients. Gently toss together for about 30 seconds until well-coated.
  4. Carefully fold in the crumbled feta cheese and the chopped toasted pecans into the salad mix, maintaining the structure of the cheese and nuts.
  5. Transfer the salad to individual bowls or a serving platter. Serve the remaining dressing on the side for customization.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 300mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 4000IUVitamin C: 70mgCalcium: 150mgIron: 2mg

Notes

For optimal freshness, dress the salad just before serving and store leftovers separately.

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