Spinach Strawberry Salad
A refreshing and vibrant spinach strawberry salad perfect for a light lunch or side dish. This gluten-free recipe combines the sweetness of strawberries, the earthiness of spinach, and the crunch of pecans for a delightful culinary experience.
15 min
Total Time
4
Servings
easy
Difficulty
15 min
Prep Time
0 min
Cook Time
15 min
Total Time
Ingredients
- 6 oz Fresh Spinach
- 1 pint Fresh Strawberries (hulled and sliced)
- 1/2 cup Pecans (chopped)
- 1/4 cup Feta Cheese (crumbled)
- 1/4 cup Red Onion (thinly sliced)
- 3 tablespoons Balsamic Vinegar
- 2 tablespoons Olive Oil
- 1 tablespoon Honey
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Poppy Seeds
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- 1
Wash and thoroughly dry the spinach.
- 2
Combine balsamic vinegar, olive oil, honey, Dijon mustard, poppy seeds, salt, and pepper in a small bowl. Whisk until well combined.
- 3
In a large bowl, combine the spinach, sliced strawberries, chopped pecans, crumbled feta cheese, and thinly sliced red onion.
- 4
Pour the dressing over the salad.
- 5
Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
- 6
Serve immediately or chill for later. For best results, serve within a few hours.
Tips & Notes
- •For a sweeter dressing, add an extra teaspoon of honey.
- •Toasted pecans add an extra layer of flavor and crunch. Toast them in a dry skillet over medium heat for 3-5 minutes.
- •Substitute goat cheese for feta if preferred.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.