Ingredients
- 8 cups baby spinach
- 1 lb strawberries, hulled and sliced
- 1/2 cup candied pecans
- 1/2 cup crumbled feta cheese
- 1/4 red onion, very thinly sliced
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp poppy seeds
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- Whisk the dressing. Whisk the olive oil, vinegar, honey, poppy seeds, Dijon, 1/2 tsp salt, and 1/4 tsp pepper until emulsified.
- Prep the produce. Wash and thoroughly dry the spinach — wet leaves repel dressing. Slice the strawberries and onion.
- Toss. In a large bowl, toss the spinach with half the dressing until every leaf glistens.
- Top. Add the strawberries, pecans, feta, and onion. Drizzle with remaining dressing and toss once more, gently.
- Serve. Serve immediately while the spinach is crisp and perky.
💡 Salad smarts
Dry spinach is everything — use a salad spinner or pat very dry, or the dressing slides right off. Dress just before serving; spinach wilts fast. Make the poppyseed dressing up to a week ahead and shake to re-emulsify.
Common questions
Can I add protein?
Grilled chicken, salmon, or shrimp turn this into a full meal. Even chickpeas work for a vegetarian boost.
How do I keep the spinach from wilting?
Serve immediately after dressing, and keep components separate if prepping ahead.
Can I use frozen strawberries?
Not recommended — they’re too watery and soft. Fresh berries are essential here.
What nuts can I substitute?
Toasted walnuts, sliced almonds, or pistachios are all delicious swaps for the candied pecans.
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