Strawberry Spinach Salad
A colorful and wholesome salad combining fresh spinach, juicy strawberries, tangy red onion, crunchy toasted pecans, and creamy feta, tossed in a zesty poppy seed dressing. Quick to prepare, nutrient-rich, and perfect for lunch, dinner, or entertaining guests.
Equipment
- Large mixing bowl (1)
- Salad tongs or large spoon – 1
- Measuring cups (set)
- Knife (1)
- Cutting board (1)
Ingredients
- 5 oz fresh spinach
- 1 cup strawberries thinly sliced
- ⅓ cup red onion thinly sliced
- ½ cup toasted pecans
- 2 oz feta cheese crumbled
- Sea salt to taste
- Freshly ground black pepper to taste
- ¼ to ½ cup poppy seed dressing adjust as desired
Instructions
- Prepare the Spinach Base: Begin by thoroughly washing the fresh spinach leaves under cold running water to remove any dirt or impurities. Gently pat them dry using a clean kitchen towel or a salad spinner to ensure no excess water remains. Place the spinach into a large mixing bowl, making sure the leaves are evenly distributed and ready to serve as the foundation of your salad.
- Slice the Strawberries: Take your fresh strawberries and remove the green stems. Slice each berry thinly so that they can evenly mingle with the spinach without overpowering the other ingredients. Aim for uniform slices to create a visually appealing presentation. Add the strawberries directly to the bowl with the spinach, letting their vibrant red color naturally brighten your salad.
- Prepare the Red Onion: Peel and thinly slice ⅓ cup of red onion. For a milder taste, you can soak the slices in cold water for 5 minutes and then drain them; this reduces the sharpness without losing flavor. Add the onions to the spinach and strawberries, evenly distributing them so every bite will have a subtle tangy kick.
- Toast the Pecans: Place ½ cup of pecans in a dry skillet over medium heat. Toast them for about 3–5 minutes, stirring occasionally, until they release a fragrant, nutty aroma and turn golden brown. Be careful not to burn them, as nuts can go from perfectly toasted to bitter very quickly. Allow the pecans to cool slightly, then add them to your salad, providing a crunchy, rich texture.
- Crumble the Feta Cheese: Measure 2 ounces of feta cheese and crumble it into small, bite-sized pieces using your fingers or a fork. Sprinkle the crumbled feta evenly over the salad. Its creamy, slightly tangy flavor will complement the sweet strawberries and crunchy pecans beautifully, creating a balanced taste profile.
- Add the Poppy Seed Dressing: Drizzle ¼ to ½ cup of poppy seed dressing over the salad. Start with a smaller amount so you can control the flavor, then add more if desired. Use salad tongs or two large spoons to gently toss all the ingredients together. Make sure every spinach leaf and slice of strawberry is lightly coated with the dressing for a harmonious taste in every bite.
- Season to Taste: Lightly sprinkle sea salt and freshly ground black pepper over the salad. Toss gently once more to evenly distribute the seasoning. Taste a small portion to ensure the balance of flavors is perfect; adjust seasoning or add a touch more dressing if needed.
- Serve and Enjoy: Transfer the salad to a serving platter or serve directly from the mixing bowl. For added flair, garnish with a few extra whole strawberries or pecans on top. This salad is best enjoyed immediately to preserve the freshness of the spinach and the crunch of the pecans, though it can be prepped a few hours ahead if needed (just keep the dressing separate until serving).
Notes
- Use fresh, crisp spinach for the best texture and flavor; baby spinach works especially well.
- Thinly slice strawberries and onions to ensure every bite is balanced.
- Toast pecans lightly to enhance their natural nutty flavor, but watch closely to prevent burning.
- Add dressing just before serving to keep the salad crisp.
- You can swap feta with goat cheese for a creamier, tangier variation.
- Adjust the poppy seed dressing quantity to your taste preference.
- For extra protein, consider adding grilled chicken, shrimp, or chickpeas.
