Description
This vibrant Strawberry Spinach Salad combines fresh baby spinach, juicy strawberries, crunchy candied pecans, and crumbled feta cheese, all tossed with a tangy lemon poppy seed dressing. Perfect for a light meal or side, the salad balances sweet, savory, and nutty flavors that delight the palate.
Ingredients
Scale
Candied Nuts
- 3/4 cup 84 g chopped walnuts or pecans
- 2 tbsp 24 g brown sugar
- 2 tsp 9 g unsalted butter
Dressing
- 1/4 cup 60 mL light olive oil or grapeseed oil
- 1/2 tsp 4 g honey (optional)
- 1/2 tsp 4 g poppy seeds
- 1/2 tsp 4 g dijon mustard
- Zest of half lemon
- Juice of 1 lemon
- 1/2 tsp 4 g kosher salt
Salad
- 8 oz 240 g fresh baby spinach, washed
- 8 oz 240 g fresh strawberries, sliced
- 5 oz 130 g feta cheese, crumbled
- 3/4 cup candied pecans or nuts (prepared as above)
Instructions
- Prepare Candied Nuts: Line a baking sheet with parchment or wax paper and set aside. Melt the butter in a nonstick skillet over medium heat. Add the chopped walnuts or pecans and brown sugar, stirring constantly with a silicone spatula to coat the nuts evenly. Continue cooking and stirring for about 3-4 minutes until the sugar caramelizes and the nuts are well coated. Immediately spread the nuts on the prepared baking sheet in a single layer and allow to cool completely, breaking apart if needed.
- Make the Lemon Poppy Seed Dressing: In a medium bowl, whisk together the olive or grapeseed oil, honey (if using), poppy seeds, dijon mustard, lemon zest, lemon juice, and kosher salt until fully emulsified. Let the dressing rest at room temperature for 5-15 minutes to allow flavors to meld.
- Assemble the Salad: In a large salad bowl, combine the fresh baby spinach, sliced strawberries, crumbled feta cheese, and cooled candied nuts. Toss gently to mix the ingredients evenly without bruising the spinach leaves.
- Serve: Serve the salad bowls with the lemon poppy seed dressing on the side, adding the dressing just before serving to keep the greens crisp and fresh.
Notes
- This salad is ideal for converting those who usually avoid greens due to its sweet, tangy, and crunchy components.
- You can substitute candied walnuts if pecans are unavailable, or omit nuts for a nut-free version.
- The dressing can be prepared in advance and stored covered in the refrigerator for up to 2 days; bring to room temperature before serving and whisk again.
- For a vegan version, replace feta cheese with a plant-based cheese alternative and omit honey or substitute with maple syrup.
- To keep the salad crisp, add the dressing just before serving rather than tossing in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 183 kcal
- Sugar: 3 g
- Sodium: 268 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 33 mg
