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Strawberry Spinach Salad with Candied Pecans and Homemade Poppy Seed Dressing

Vibrant close-up of Strawberry Spinach Salad with pecans and poppy seeds glistening from the dressing.
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Prepare a fresh and light salad featuring spinach, strawberries, candied pecans, and a simple homemade poppy seed dressing.

Ingredients

Scale
  • 5 ounces fresh spinach, washed and dried
  • 1 pint fresh strawberries, hulled and sliced
  • 1/2 cup candied pecans (or toasted pecans)
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup red onion, thinly sliced
  • For the Dressing: 1/4 cup white wine vinegar
  • For the Dressing: 1/2 cup vegetable oil
  • For the Dressing: 2 tablespoons granulated sugar
  • For the Dressing: 1 teaspoon Dijon mustard
  • For the Dressing: 1/2 teaspoon onion powder
  • For the Dressing: 1 tablespoon poppy seeds
  • For the Dressing: Pinch of salt and black pepper

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the white wine vinegar, sugar, Dijon mustard, and onion powder until the sugar dissolves.
  2. Slowly drizzle in the vegetable oil while continuously whisking until the dressing emulsifies slightly.
  3. Stir in the poppy seeds, salt, and pepper. Set the dressing aside.
  4. In a large salad bowl, combine the washed spinach, sliced strawberries, candied pecans, sliced red onion, and feta cheese, if using.
  5. Just before serving, drizzle the desired amount of poppy seed dressing over the salad ingredients.
  6. Gently toss the salad until all components are lightly coated. Serve immediately.

Notes

  • To make quick candied pecans, toss pecans with 1 tablespoon of maple syrup and a pinch of salt, then bake at 350°F (175°C) for 8 minutes.
  • If you prefer a tangier dressing, reduce the sugar to 1 tablespoon.
  • Substitute spinach with mixed greens or baby kale for variation.

Nutrition

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