Spinach Salad with Strawberries
This strawberry spinach salad is what I crave whenever summer rolls around. It's perfectly tangy (from the homemade poppy seed dressing and strawberries), creamy (from the feta) and hearty with the addition of walnuts.
Servings: 6
Ingredients
For the salad:
- 1 pound fresh strawberries hulled and sliced
- 10 oz fresh baby spinach
- ½ small red onion sliced
- ¾ cup pecans chopped
- 3 oz feta crumbled
For the poppy seed dressing:
- ¼ cup balsamic vinegar
- 3 tbsp olive oil
- 1 ½ tbsp poppy seeds
- 1 ½ tbsp honey
- ½ tsp Dijon mustard
- salt and black pepper to taste
Instructions
- To make the dressing, add all the ingredient to a small bowl and whisk to combine.
- Season to taste with salt and black pepper and set aside.
- Place the onions in a bowl and cover with cold water.
- Let sit for 30 minutes.
- Preheat oven to 350ºF.
- Spread the pecans on a baking sheet lined with parchment pepper.
- Bake in preheated oven for 8 minutes.
- Remove from the oven and allow to cool slightly.
- Chop the pecans roughly.
- Add the strawberries, spinach, drained red onion and half of dressing to a bowl and toss to coat.
- Sprinkle with chopped pecans and crumbed feta and gently toss to combine.
- Serve with remaining dressing.
Nutrition
Calories: 261kcal | Carbohydrates: 17g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 208mg | Potassium: 484mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4507IU | Vitamin C: 59mg | Calcium: 175mg | Iron: 2mg