Ah, strawberries—nature’s candy, right? Pair them with fresh, crisp spinach leaves and you’ve got a salad that sings summer, even if it’s snowing outside. I remember last July, picking strawberries with the sun on my back, dreaming of this very salad—it’s a bite of nostalgia with a homemade dressing that dances between sweet and tangy.
Steps
- Preheat your oven to 350 degrees F. Spread raw pecans on an ungreased baking sheet and bake them for 8 to 10 minutes until they are fragrant and golden in the center. Once toasted, transfer them to a cutting board and chop roughly.
- Slice the red onion thinly and place it in a bowl of cold water. Allow the onions to soak while preparing the rest of the salad to reduce their sharpness while keeping their flavor.
- In a small mixing bowl, whisk together balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and ground black pepper to create the dressing. Alternatively, combine these ingredients in a mason jar and shake well.
- Add fresh baby spinach to a large serving bowl, followed by quartered strawberries. Drain the soaked red onions and add them to the bowl as well.
- Pour about half of the dressing over the salad ingredients and toss lightly to ensure the spinach leaves are coated but not drenched. Add more dressing if needed to your taste preference.
- Finally, add crumbled feta cheese and the chopped pecans to the salad. Toss gently to combine all ingredients and serve immediately with additional dressing on the side if desired.
Ingredients
- ¾ cup raw pecans
- ½ small red onion, very thinly sliced
- 10 ounces fresh baby spinach (or a mix of half arugula and half spinach)
- 1 quart strawberries, hulled and quartered (approximately 1 pound)
- ¾ cup crumbled feta cheese (preferably block-style for better texture)
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ? teaspoon ground black pepper
Nutritional Values
Calories: 1494kcal | Carbohydrates: 96g | Protein: 36g | Fat: 120g | Saturated Fat: 30g | Cholesterol: 102mg | Fiber: 24g | Sugar: 60g
FAQ
- Can I use a different type of cheese in the spinach strawberry salad?
- Absolutely! While feta is a popular choice, you can also use goat cheese or a mild blue cheese like gorgonzola for a tangy twist. Just remember to buy a block and crumble it yourself for the best creamy texture.
- What can I substitute for pecans if I have a nut allergy?
- If you’re avoiding nuts, toasted sunflower seeds are a great alternative to add crunch to your salad without compromising on flavor.
- How do I prevent the red onion from being too strong in the salad?
- To mellow the flavor of raw red onions, soak them in water for a few minutes before adding them to the salad. This retains their taste while reducing any harsh aftertaste.
- Can I make the salad ahead of time?
- Yes, you can prepare the salad ingredients in advance, but it’s best to dress the salad just before serving. Store any undressed salad in the refrigerator for up to four days. The dressing can be made ahead and refrigerated for up to five days.
- What can I add to the salad to make it a complete meal?
- To turn this salad into a main dish, consider adding grilled or shredded chicken, or mix in some cooked grains like quinoa or farro for added protein and substance.
Tips
- Toast Your Nuts: Always toast the pecans (or any nuts you choose) before adding them to the salad. This step enhances their flavor and crunchiness, making them a more delectable addition to your dish.
- Prepare Red Onions Properly: To reduce the sharpness of raw red onions, soak them in cold water before adding them to the salad. This technique helps retain their flavor while eliminating any harsh aftertaste.
- Dress Just Before Serving: To maintain the freshness and crispness of your salad, dress it right before serving. If you’re not consuming it all at once, only dress the portion you plan to eat immediately.
- Opt for Block Cheese: For a creamier texture, buy block cheese and crumble it yourself rather than using pre-crumbled cheese, which often lacks creaminess due to starchy coatings.
Equipment
- Non-Slip Cutting Board
- Mixing Bowls
- Rimmed Baking Sheets
