Description
Fresh strawberries and crisp spinach mingle in this delightful salad from Pioneer Woman’s kitchen. Candied pecans and tangy poppy seed dressing create a perfect harmony of flavors you’ll crave again and again.
Ingredients
Scale
Salad Base:
- 10 ounces (280 grams) fresh baby spinach
- 1 quart (946 milliliters) strawberries, hulled and quartered (about 1 pound or 454 grams)
- ¾ cup (90 grams) raw pecans
- ½ small red onion, very thinly sliced
- ¾ cup (113 grams) crumbled feta cheese
Dressing Ingredients:
- ¼ cup (60 milliliters) balsamic vinegar
- 3 tablespoons (45 milliliters) extra-virgin olive oil
- 1 ½ tablespoons (22.5 milliliters) honey
- ½ teaspoon Dijon mustard
Seasoning:
- 1 ½ tablespoons (22.5 milliliters) poppy seeds
- ½ teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Transform pecans into a toasty delight by heating the oven to 350°F (175°C). Arrange pecans in a single layer on a baking sheet, allowing them to roast for 8 to 10 minutes until their aroma fills the kitchen. Remove and chop roughly, then set aside to cool completely.
- Submerge thinly sliced red onions in cold water, creating a crisp and mild flavor profile while preparing the remaining salad components.
- Craft the poppy seed dressing by whisking together balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and freshly ground black pepper in a small bowl or jar until ingredients harmonize seamlessly.
- Create the salad foundation by layering baby spinach and quartered strawberries in a spacious mixing bowl. Drain the softened onions and incorporate them into the mix. Drizzle approximately half the prepared dressing, gently tossing to ensure each spinach leaf receives a delicate coating.
- Elevate the salad’s complexity by sprinkling crumbled feta cheese and the previously toasted pecans. Delicately fold the ingredients to distribute them evenly, creating a balanced medley of textures and flavors.
- Present the salad immediately to capture peak freshness. Offer the remaining poppy seed dressing alongside, allowing diners to customize their culinary experience. This vibrant dish promises a refreshing and sophisticated palate adventure.
Notes
- Crafting this salad just before serving preserves the crisp spinach and ensures maximum freshness with every delightful bite.
- Summer social events and casual dinners transform into memorable moments with this quick, colorful creation that impresses without extensive preparation.
- Feta’s creamy, salty profile brilliantly balances the strawberries’ sweetness, delivering a luxurious texture and complex flavor experience.
- Baby spinach creates a delicate, mild foundation that showcases the vibrant red strawberries and delivers stunning visual appeal.
- Homemade poppy seed dressing combines balsamic tanginess, honey’s smoothness, and Dijon’s zesty kick into one perfectly harmonized vinaigrette.
- Softening red onions in cold water reduces their harsh bite, resulting in a sophisticated flavor that gently complements the salad’s sweet elements.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 282 kcal
- Sugar: 10 g
- Sodium: 126 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 14 mg