Spinach Strawberry Salad with Poppy Seed Dressing

nibbleboard.com/recipes/strawberry-salad

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Spread the pecans in a single layer on an ungreased baking sheet and toast until fragrant and golden at the center, about 8-10 minutes. Let cool, then roughly chop.
2. Place the sliced red onion in a small bowl and cover with cold water. Let soak while you prepare everything else — this mellows the bite while keeping the flavor.
3. Whisk together the balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper in a small bowl until well combined. Taste and adjust sweetness or salt as needed.
4. Place the baby spinach in a large serving bowl. Add the quartered strawberries.
5. Drain the red onion and scatter it over the salad. Drizzle about half the dressing over the greens and toss gently to coat the leaves evenly.
6. Add the feta crumbles and toasted pecans. Toss lightly once more and serve immediately with extra dressing on the side.

Nutrition per Serving

Chef Tips

• Buy block feta and crumble it yourself — pre-crumbled feta is coated in anti-caking starch and tastes chalky by comparison.
• Soaking the red onion in cold water for 10 minutes removes the harsh sulfur bite while keeping the crunch and color.
• Make the dressing up to 5 days ahead and store it in a jar in the fridge. Give it a good shake before using.
• Swap pecans for candied walnuts or sliced almonds if you prefer — toast them either way for the best flavor.
• Only dress the amount you plan to serve. Undressed salad keeps in the fridge for a day; dressed salad wilts within the hour.

Storage

Undressed salad components keep in the fridge for up to 2 days. Dressed salad does not store well — the spinach wilts quickly once the dressing is added. Dressing keeps in a sealed jar in the fridge for up to 5 days.