Description
This vibrant and delicious Strawberry Spinach Salad combines fresh baby spinach, juicy strawberries, crunchy candied nuts, and salty feta cheese, all tossed together with a bright lemon poppyseed dressing. Perfect for a refreshing side or a light main course, this salad pleases even reluctant salad eaters with its balanced flavors and textures.
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
Instructions
- Candied Nuts: Line a baking sheet with parchment or wax paper and set aside. Melt the butter in a nonstick skillet over medium heat, then add the chopped walnuts or pecans along with the brown sugar. Stir 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 on the prepared baking sheet in a single layer and allow to cool so they harden and separate easily.
- Lemon Poppy Seed Dressing: In a medium bowl, combine the olive or grapeseed oil, honey (if using), poppy seeds, dijon mustard, lemon zest, lemon juice, and kosher salt. Whisk vigorously until the dressing is emulsified and well blended. Let it stand at room temperature for 5-15 minutes to let the flavors meld.
- Toss the Salad: In a large salad bowl, combine the baby spinach, sliced strawberries, cooled candied nuts, and crumbled feta cheese. Toss gently to mix the ingredients evenly.
- Serve: Serve the salad with the lemon poppyseed dressing on the side to pour over just before eating to keep the greens fresh and crisp.
Notes
- This salad is a great way to convert picky eaters with its sweet, salty, and crunchy elements.
- You can substitute pecans with walnuts or almonds depending on preference or availability.
- If you prefer a vegan option, substitute feta cheese with a plant-based cheese or omit it entirely.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days; bring to room temperature before serving.
- For extra texture and nutrition, add sliced avocado or toasted seeds.
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
