Ingredients
Scale
- ¾ cup raw pecans
- ½ small red onion, very thinly sliced
- 10 ounces fresh baby spinach (or a 50/50 arugula and spinach blend)
- 1 quart strawberries, hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese (preferably block-style)
- 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
- Preheat the oven to 350°F and toast the pecans for 8-10 minutes until fragrant.
- Soak the sliced red onion in cold water to mellow its flavor.
- Whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper to make the dressing.
- In a large bowl, layer spinach, strawberries, and drained onion. Drizzle with half the dressing and toss.
- Top with crumbled feta and toasted pecans, toss lightly, and serve immediately.
Notes
Use fresh, ripe strawberries for the best flavor.
Make the dressing ahead of time to allow flavors to merge.
Toast pecans just before serving for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg