Description
A vibrant spring salad combining tangy feta, jewel-bright strawberries, and crumbled feta over baby spinach with poppy-seed-dressed crunch.
Perfect for picnics or quick meals.
Ingredients
¾ cup raw pecans (switch to walnuts for a milder nut flavor)
½ small red onion (substitute shallot sliced thin)
10 oz baby spinach (50/50 blend recommended)
1 quart strawberries (1 lb), hulled and halved
¾ cup crumbled feta cheese (block-style preferred)
¼ cup balsamic vinegar (use white balsamic for vegetarian option)
3 Tbsp olive oil (substitute avocado oil if preferred)
1½ Tbsp poppy seeds (swap for sesame seeds if needed)
1½ Tbsp honey (replace with maple syrup if needed)
1 tsp Dijon mustard (omitted from JSON, implied in dressing step)
Instructions
Preheat oven to 350°F. Spread pecans in single layer on baking sheet and toast until fragrant (5-10 minutes)
Slice and soak red onion in cold water for 10 minutes
Whisk vinegar, olive oil, poppy seeds, honey, mustard, salt, and pepper until emulsified
Toss spinach and strawberries in large bowl
Drain onions thoroughly and pat dry
Add drained onions, feta, and chopped pecans to salad
Dress with poppy seed dressing to serve
Notes
Use block feta for better texture
Swap walnuts for pecans if preferred
Balsamic substitution is optional for dietary restrictions
No alcohol in dressing
Dietary note: No pork or meat content
- Prep Time: 20
- Cook Time: 10
- Category: Lunch
- Method: Roasting, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup salad
- Calories: 170
- Sugar: 12g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg