Strawberry Spinach Salad with Poppyseed Dressing
Colorful, refreshing, has a little crunch to it and - most importantly - it's a salad people actually want to eat.
Ingredients
Salad
- 5-6 cups spinach leaves (lightly packed)
- ½ red onion
- ¼ cup feta cheese (crumbled)
- 1-2 cups strawberries (sliced)
Candied pecans
- 1/2 cup pecans
- 1 tbsp maple syrup (or honey)
Poppy seed dressing
- 2 tsp Dijon mustard
- 2 tsp honey (or maple syrup)
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil (extra virgin)
- 1 tbsp poppy seeds
Instructions
Candied pecans
- Preheat oven to 325°F.
- Toss pecans with maple syrup.
- Bake for 10-15 mins. Keep an eye on them, they burn quick!
- Let cool.
Poppy seed dressing
- Whisk together Dijon mustard, honey, balsamic vinegar, olive oil and poppy seeds until combined well.
Salad
- Toss spinach, sliced strawberries, thinly sliced red onion, crumbled feta, and candied pecans in a large bowl.
- Drizzle the dressing over the salad and toss lightly to combine.
- Enjoy!
Notes
*If you don't plan on eating for a few hours, leave the dressing on the side. Dress the salad only right before serving!