Strawberry Spinach Poppy Salad (Print Version)
A refreshing mix of strawberries, baby spinach, pecans, and a tangy poppy seed vinaigrette.
# What You Need:
→ Salad
01 - 6 cups baby spinach, washed and dried
02 - 1 ½ cups fresh strawberries, hulled and sliced
03 - ½ small red onion, thinly sliced
04 - ½ cup crumbled feta cheese
05 - ½ cup toasted pecans or walnuts, roughly chopped
→ Poppy Seed Vinaigrette
06 - ¼ cup extra virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon honey or maple syrup
09 - 1 tablespoon poppy seeds
10 - 1 teaspoon Dijon mustard
11 - ¼ teaspoon salt
12 - ⅛ teaspoon freshly ground black pepper
# Preparation Steps:
01 - In a large salad bowl, mix the baby spinach, sliced strawberries, red onion, crumbled feta, and toasted pecans.
02 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and black pepper until emulsified.
03 - Drizzle the poppy seed vinaigrette over the salad and toss gently to evenly coat all ingredients.
04 - Serve the salad right away to enjoy the fresh flavors.
# Expert Advice:
01 -
- It comes together in less time than it takes to set the table, yet tastes like you planned it all morning.
- The poppy seed vinaigrette is tangy enough to keep you interested but doesn't overpower the delicate sweetness of the strawberries.
- Somehow it feels elegant enough for guests but casual enough for a solo lunch when you need something good.
02 -
- Keep the vinaigrette separate until the last moment, or your beautiful salad will collapse into a sad pile of wilted greens.
- If you toast your own nuts, watch them carefully—they go from perfect to burnt in about thirty seconds, and burnt pecans taste bitter and won't redeem themselves.
03 -
- If your spinach is even slightly damp, the salad falls apart—so take the extra minute to dry it properly, or buy it pre-dried if that's what it takes.
- Make your vinaigrette in a jar you can shake, and you can whisk it back together right before serving if it separates.