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–+ servings
Spinach Strawberry Salad

Delicious Spinach Strawberry Salad for a Fresh Summer Boost

Enjoy a refreshing Spinach Strawberry Salad, perfect for summer with vibrant flavors and nutritious ingredients.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 cups fresh baby spinach the base of the salad; opt for baby spinach for a tender, delicate texture.
  • 2 cups juicy strawberries provides sweetness; always choose fresh strawberries for the best flavor experience.
  • ½ cup crumbled feta cheese crumbled for even distribution; goat cheese serves as a wonderful alternative if preferred.
  • ½ cup chopped toasted pecans toast them for added flavor; feel free to substitute with walnuts or almonds for a different twist.
  • ½ cup thinly sliced red onion sliced thin to add sharpness; soaking in cold water helps mellow the flavor.
For the Dressing
  • ¼ cup balsamic vinegar the dressing's acidic base; consider red wine vinegar as an alternative for a unique flavor.
  • ½ cup extra-virgin olive oil enriches the dressing and helps meld flavors together.
  • 1 tablespoon honey balances the dressing's tang; swap for maple syrup if you're looking for a vegan option.
  • 1 teaspoon Dijon mustard adds a nice kick to the dressing; you can omit it if you prefer a milder taste.
  • to taste kosher salt elevates the overall flavor; adjust to suit your taste preferences.
  • to taste black pepper elevates the overall flavor; adjust to suit your taste preferences.
  • 1 tablespoon poppy seeds adds extra flavor to the dressing.

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and bake them for 8-10 minutes, or until fragrant and lightly golden. Remove from the oven and let them cool before chopping.
  2. In a mixing bowl, whisk together ¼ cup of balsamic vinegar, ½ cup of extra-virgin olive oil, and 1 tablespoon of honey until well combined. Add 1 teaspoon of Dijon mustard, along with kosher salt and freshly ground black pepper to taste, and poppy seeds.
  3. In a large mixing bowl, start with 6 cups of fresh baby spinach. Add 2 cups of quartered fresh strawberries and ½ cup of thinly sliced red onion. Drizzle half of the dressing over the mixture and toss gently.
  4. Incorporate ½ cup of crumbled feta cheese and the chopped toasted pecans into the salad mix. Drizzle the remaining dressing on top and toss lightly to distribute the toppings evenly. Serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 7gVitamin A: 25IUVitamin C: 35mgCalcium: 150mgIron: 1mg

Notes

For the best flavors, use fresh ingredients and serve immediately after assembling to maintain the texture.

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