Fresh Summer Salad (Print Version)
# Ingredients:
→ For the Strawberry Spinach Salad
01 -
¾ cup raw pecans
02 -
½ small red onion, very thinly sliced
03 -
10 ounces fresh baby spinach (or a 50/50 arugula and spinach blend)
04 -
1 pound strawberries, hulled and quartered (about 1 quart)
05 -
¾ cup crumbled feta cheese (use block-style feta for better texture)
→ For the Poppy Seed Dressing
06 -
¼ cup balsamic vinegar
07 -
3 tablespoons extra-virgin olive oil
08 -
1 ½ tablespoons poppy seeds
09 -
1 ½ tablespoons honey
10 -
½ teaspoon Dijon mustard
11 -
½ teaspoon kosher salt
12 -
⅛ teaspoon ground black pepper
# Instructions:
01 -
Preheat your oven to 350°F. Spread the pecans on an ungreased baking sheet in a single layer. Bake for 8-10 minutes until they smell amazing and look golden when broken in half. Keep an eye on them during the last few minutes - they burn quickly! Once done, transfer to a cutting board and roughly chop.
02 -
Place your thinly sliced red onions in a bowl of cold water while you prepare everything else. This little trick keeps their flavor but removes that harsh bite that raw onions can have.
03 -
In a small bowl or mason jar, combine the balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper. Whisk everything together until well mixed (or shake it up if using a jar with a tight lid).
04 -
In a large serving bowl, add your fresh spinach. Top with the quartered strawberries. Drain the soaked red onions and scatter them over the top.
05 -
Drizzle about half of the dressing over the salad and gently toss to coat all the leaves. Add more dressing if needed - you want everything nicely moistened but not swimming in dressing. Finally, sprinkle the crumbled feta and chopped pecans over top and give it one more light toss.
06 -
Enjoy immediately! Serve with any remaining dressing on the side for those who might want a little extra.
# Notes:
01 -
For best results, dress the salad just before serving. If not eating it all right away, only dress the portion you'll eat immediately.
02 -
Undressed salad can be stored in the refrigerator for up to 4 days.
03 -
Leftover dressing keeps in an airtight container in the refrigerator for up to 5 days. Just shake before using!