Fresh Strawberry Poppyseed Salad
A vibrant and refreshing salad featuring sweet strawberries, crisp spinach, tangy feta, and toasted pecans. This recipe includes two delicious dressing options: a classic balsamic vinaigrette and a creamy Panera-style version made with Greek yogurt.
Equipment
- Baking Sheet
- large bowl
- Small bowl or jar
- Whisk
Ingredients
For the Strawberry Spinach Salad:
- ¾ cup raw pecans
- ½ small red onion very thinly sliced
- 10 ounces fresh baby spinach
- 1 quart strawberries hulled and quartered
- ¾ cup crumbled feta cheese
For the Poppy seed Dressing:
- 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
- ⅛ teaspoon ground black pepper
Instructions
Prep the Crunch and Onion
- Preheat your oven to 350°F (175°C). Spread the pecans on an ungreased baking sheet and bake for 8 to 10 minutes, until fragrant and lightly toasted. Let them cool, then roughly chop.
- While the pecans toast, place the thinly sliced red onion in a small bowl and cover with cold water. Let it soak to reduce its harsh bite.
Mix the Dressing
- In a small bowl or a mason jar, whisk together the balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and black pepper until well blended and glossy.
Assemble the Salad
- In a large serving bowl, combine the baby spinach and the hulled, quartered strawberries. Drain the soaked onion well and add it to the bowl.
- Drizzle about half of the dressing over the salad and toss gently to coat the leaves lightly. Add more dressing only if needed.
Finish and Serve
- Sprinkle the crumbled feta and toasted pecans over the top. Give the salad one final light toss.
- Serve immediately, with extra dressing on the side for those who prefer more.
Notes
Creamy Dressing Option: For a Panera-style dressing, whisk together ½ cup plain Greek yogurt, 2 tablespoons milk, 1 ½ tablespoons honey, 1 tablespoon poppy seeds, 1 tablespoon apple cider vinegar, ½ teaspoon Dijon mustard, and ¼ teaspoon salt until smooth. Add more milk if needed for a thinner consistency.
Pro Tip: Toasting the pecans is essential for the best flavor and crunch. Don't skip this step, but watch them closely as they can burn quickly.
Make-Ahead Tip: Prepare all components ahead of time but store them separately. Keep washed and dried spinach in one container, strawberries in another, dressing in a sealed jar, and toasted pecans at room temperature. Combine just before serving to prevent a soggy salad.
Storage: Undressed salad components will keep in the refrigerator for 2-3 days. Dressed salad is best eaten immediately as the spinach will wilt.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.