Description
A refreshing salad that combines sweet strawberries, savory spinach, and crunchy candied pecans with a creamy poppy seed dressing.
Ingredients
Scale
- 5–6 ounces baby spinach
- 1 pound fresh strawberries
- 1 cup pecan halves
- 1 tablespoon butter or neutral oil
- 2 tablespoons sugar
- Pinch of salt
- ½ cup neutral oil (like canola or vegetable)
- ¼ cup apple cider vinegar
- 2 tablespoons granulated sugar (or preferred sweetener)
- 1 tablespoon poppy seeds
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ of a small red onion (optional)
- ½ cup crumbled feta cheese (optional)
Instructions
- Prepare your candied pecans (if making from scratch). In a non-stick skillet over medium-low heat, melt 1 tablespoon of butter or neutral oil with 2 tablespoons of sugar and a pinch of salt. Stir gently and constantly, allowing the mixture to warm up and coat the nuts. Add 1 cup of pecan halves to the skillet and continue stirring until the sugar melts and coats all the pecans, about 3-5 minutes. Once coated, quickly spread the candied pecans in a single layer on a parchment-lined baking sheet to cool completely.
- Whisk up the poppy seed dressing. While the pecans cool, grab a medium bowl to prepare your dressing. Whisk together ½ cup of neutral oil, ¼ cup of apple cider vinegar, 2 tablespoons of granulated sugar, 1 tablespoon of poppy seeds, 1 teaspoon of Dijon mustard, ½ teaspoon of onion powder, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper. Keep whisking vigorously until the dressing is well combined and has a slightly emulsified texture.
- Prepare your salad components. Start by washing and drying about 5-6 ounces of baby spinach thoroughly. Hull 1 pound of fresh strawberries and slice them into bite-sized pieces. If you choose to include red onion, thinly slice about ¼ of a small red onion. If you’re using feta cheese, crumble about ½ cup and set it aside.
- Combine everything. In a large salad bowl, add the baby spinach, sliced strawberries, optional red onion, and crumbled feta cheese if desired. Gently toss until the ingredients are mixed well. Right before serving, drizzle the poppy seed dressing over the salad, and sprinkle the homemade candied pecans on top. Toss lightly again to coat all the ingredients in the dressing.
Notes
Best served immediately for optimal freshness. Store salad components separately if you have leftovers.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg