Spinach Strawberry Salad with Balsamic Poppy Seed Dressing

A fresh and quick salad featuring the sweet bite of strawberries and the tang of balsamic, complemented by creamy feta and crunchy pecans.

Prep Time 15

Total Time 15

Course Soup

Cuisine Mexican

Servings 4 servings

Calories 300 kcal

¾ cup raw pecans
½ small red onion very thinly sliced
10 ounces fresh baby spinach or a 50/50 arugula and spinach blend if you wanna mix it up
1 quart strawberries hulled and quartered (about 1 pound)
¾ cup crumbled feta cheese get that block-style feta for better texture
¼ cup balsamic vinegar
3 tablespoons extra-virgin olive oil
1 ½ tablespoons poppy seeds plus honey and ½ teaspoon Dijon mustard
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

In a big salad bowl, toss together baby spinach, quartered strawberries, and thinly sliced red onion. The colors and smells already have you excited.
Grab that feta cheese block and crumble it yourself. The texture is way better and makes the salad pop with creamy bites.
In a small bowl, whisk balsamic vinegar, olive oil, honey, Dijon mustard, and poppy seeds until combined. It’s super quick but you notice how the flavors meld so good together.
Drizzle your dressing over the salad mix. Don’t just pour—gently toss to coat every leaf and berry evenly without mushing anything.
Sprinkle raw pecans on top to bring that awesome crunch right at serving time.
If you wanna get fancy, keep your pecans toasted lightly ahead of time in a pan. It brings out nuttier flavors and a real nice aroma.
Serve fresh and enjoy that burst of flavors. This whole thing is ready in about 15 minutes from start to finish, easy-peasy and delicious.

You can toast pecans lightly to enhance flavor before using. Store dressing separately if preparing in advance.