Description
A vibrant and refreshing strawberry spinach salad featuring fresh baby spinach, juicy strawberries, crunchy candied pecans, and tangy feta cheese, all tossed with a zesty lemon poppy seed dressing. Perfect for a light lunch or a colorful side dish.
Ingredients
Scale
Candied Nuts
- 3/4 cup 84 g chopped walnuts or pecans
- 2 tbsp 24 g brown sugar
- 2 tsp 9 g unsalted butter
Dressing
- 1/4 cup 60 mL light olive oil or grapeseed oil
- 1/2 tsp 4 g honey (optional)
- 1/2 tsp 4 g poppy seeds
- 1/2 tsp 4 g dijon mustard
- Zest of half lemon
- Juice of 1 lemon
- 1/2 tsp 4 g kosher salt
Salad
- 8 oz 240 g fresh baby spinach, washed
- 8 oz 240 g fresh strawberries, sliced
- 5 oz 130 g feta cheese, crumbled
- 3/4 cup candied pecans or nuts (prepared)
Instructions
- Prepare Candied Nuts: Line a baking sheet with parchment or wax paper. Melt the butter in a nonstick skillet over medium heat. Add the chopped nuts and brown sugar, stirring constantly with a silicone spatula to coat the nuts evenly. Cook for about 3-4 minutes until the sugar caramelizes. Spread the nuts in a single layer on the prepared baking sheet to cool completely, allowing them to harden and be easily separated.
- Make Lemon Poppy Seed Dressing: In a medium bowl, whisk together the olive oil, honey (if using), poppy seeds, Dijon mustard, lemon zest, lemon juice, and kosher salt until emulsified. Let the dressing sit at room temperature for 5-15 minutes to develop the flavors.
- Toss the Salad: In a large bowl, combine the washed baby spinach, sliced strawberries, crumbled feta cheese, and cooled candied nuts. Mix gently to combine.
- Serve: Serve the salad alongside the lemon poppy seed dressing. Drizzle the dressing over the salad just before serving to keep the greens crisp and fresh.
Notes
- For a nut-free version, omit the candied nuts or substitute with toasted seeds.
- The candied nuts can be made in advance and stored in an airtight container for up to one week.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Adjust dressing sweetness by adding or omitting the honey based on preference.
- Serve immediately after dressing to maintain crispness of the spinach.
Nutrition
- Serving Size: 1 serving
- Calories: 183 kcal
- Sugar: 3 g
- Sodium: 268 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 33 mg
