Description
A fresh and vibrant spinach strawberry pecan salad with sweet berries, crunchy toasted pecans, creamy cheese, and a tangy balsamic dressing.
Ingredients
Scale
- 6 cups fresh baby spinach
- 1 pound strawberries, sliced
- ¾ cup pecans
- ½ small red onion, thinly sliced
- ¾ cup crumbled feta or goat cheese
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- 1½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon poppy seeds (optional)
Instructions
- Preheat oven to 350°F and toast pecans for 8 to 10 minutes until fragrant, then cool and chop.
- Soak sliced onions in cold water for a few minutes, then drain.
- In a bowl, whisk together vinegar, oil, honey, mustard, salt, pepper, and poppy seeds.
- In a large bowl, combine spinach, strawberries, and onions.
- Drizzle dressing lightly and toss gently.
- Add pecans and cheese, toss again, and serve immediately.
Notes
For best flavor, serve immediately after tossing. You can substitute goat cheese for feta and add grilled chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 220mg
- Fat: 20g
- Carbohydrates: 16g
- Protein: 6g