Description
A vibrant and delicious Strawberry Spinach Salad featuring fresh baby spinach, juicy strawberries, crunchy candied pecans, and crumbled feta cheese, all tossed with a zesty lemon poppyseed dressing. This salad is quick to prepare, perfect for a light lunch or a refreshing side dish, and is sure to please even the pickiest eaters.
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
Lemon Poppy Seed 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
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. Cook for about 3-4 minutes until the sugar caramelizes and coats the nuts. Spread the candied nuts in a single layer on the prepared baking sheet to cool completely, breaking them apart once cooled.
- Make 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 vigorously until fully combined and emulsified. Let the dressing sit at room temperature for 5-15 minutes to meld the flavors.
- Assemble the Salad: In a large salad bowl, combine the fresh baby spinach, sliced strawberries, cooled candied nuts, and crumbled feta cheese. Toss gently to mix.
- Serve: Serve the salad with the lemon poppyseed dressing on the side, adding the dressing just before serving to keep the salad crisp and fresh.
Notes
- For a quicker version, you can use store-bought candied nuts or skip the candied nuts altogether.
- The honey in the dressing is optional and can be omitted for a less sweet dressing.
- For extra crunch, substitute walnuts with pecans or other nuts of choice.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- The dressing can be prepared ahead of time and refrigerated for up to 2 days.
- Do not add dressing to the salad until right before serving to prevent the spinach from wilting.
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
