Ah, strawberries and spinach – a duo as unexpected as a plot twist in a rom-com, but oh, how they dance together on the palate! I stumbled upon this delightful concoction during one of those Pinterest rabbit holes, and let me tell you, it’s like a burst of spring in your mouth, even if the weather outside is as dreary as a Monday morning. The creamy poppy seed dressing adds just the right touch of indulgence, and honestly, who knew salad could be this exciting?
Steps
- Preheat the oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet and toast them for 8 to 10 minutes, or until they become fragrant. Be attentive during the last few minutes to prevent burning, then chop them roughly.
- Soak the sliced red onions in cold water to mellow their flavor while preparing the rest of the salad ingredients.
- In a bowl or a jar with a lid, whisk or shake together the balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper until they are well mixed.
- In a large serving bowl, combine the fresh spinach, quartered strawberries, and drained red onion slices.
- Pour about half of the dressing over the salad and toss gently to ensure the leaves are coated, adding more dressing if needed to achieve your desired level of coverage.
- Add the crumbled feta cheese and toasted pecans to the salad, tossing lightly to combine. Serve immediately, offering extra dressing on the side if desired.
Ingredients
- ¾ cup raw pecans
- ½ small red onion, very thinly sliced
- 10 ounces fresh baby spinach (or a blend of 50% arugula and 50% spinach)
- 1 quart strawberries, hulled and quartered (approximately 1 pound)
- ¾ cup crumbled feta cheese (preferably from a block, not pre-crumbled)
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ? teaspoon ground black pepper
Nutritional Values
Calories: 1494kcal | Carbohydrates: 96g | Protein: 36g | Fat: 120g | Saturated Fat: 30g | Cholesterol: 102mg | Fiber: 24g | Sugar: 60g
FAQ
- Can I use a different type of greens instead of spinach?
- Yes, you can substitute spinach with other greens. A blend of half arugula and half spinach can give a peppery twist to the salad.
- What can I use instead of pecans for a nut-free option?
- If you have a nut allergy, you can use toasted sunflower seeds instead of pecans to maintain the crunch without using nuts.
- Is it necessary to soak the red onions before adding them to the salad?
- Soaking red onions in water helps to retain their flavor while reducing their harsh aftertaste, making them more palatable in the salad.
- How can I make this salad a complete meal?
- To turn this salad into a main dish, consider adding grilled or shredded chicken for protein, or mix in cooked grains like quinoa or farro.
- Can I prepare the salad in advance?
- You can prepare the components of the salad ahead of time, but it’s best to dress the salad right before serving. Store the undressed salad in the refrigerator for up to 4 days and the dressing in an airtight container for up to 5 days.
Tips
- Toast the Nuts: Always toast your pecans (or any nuts you decide to use) before adding them to the salad. Toasting enhances their flavor and makes them extra crunchy, elevating the overall taste of the salad.
- Soak the Red Onions: To mellow the sharpness of red onions, soak them in water before adding them to the salad. This step helps retain their flavor while reducing any harsh aftertaste.
- Use Block Cheese: For a creamier texture, opt for block feta (or your preferred cheese) and crumble it yourself. Pre-crumbled cheese often has a coating that can affect its creaminess.
- Dress Just Before Serving: To keep your salad fresh and crisp, dress it right before serving. If you have leftovers, store the undressed salad and dressing separately to maintain their freshness for up to a few days.
Equipment
- Non-Slip Cutting Board
- Mixing Bowls
- Rimmed Baking Sheets
