Strawberry Spinach Pecan Salad (Printer-Friendly)
Fresh spinach, strawberries, pecans, and poppy seed dressing create a vibrant and flavorful salad experience.
# What You’ll Need to Cook:
→ Salad
01 -
150 g baby spinach, washed and dried
02 -
200 g fresh strawberries, hulled and quartered
03 -
40 g red onion, thinly sliced
04 -
60 g pecans, lightly toasted and roughly chopped
05 -
40 g crumbled feta, goat cheese, or blue cheese (optional)
→ Poppy Seed Dressing
06 -
50 ml grape seed oil
07 -
2 tablespoons white wine vinegar
08 -
1 tablespoon granulated sugar
09 -
1 teaspoon poppy seeds
10 -
0.5 teaspoon ground mustard
11 -
1 pinch fine sea salt
# Steps to Prepare:
01 -
Toast pecans in a dry skillet over medium heat, stirring frequently, until golden and aromatic. Let cool, then chop coarsely.
02 -
Hull and quarter the strawberries. Thinly slice the red onion.
03 -
Arrange baby spinach evenly on a large serving platter or in a bowl. Top with quartered strawberries, prepared red onion, and toasted pecans.
04 -
Whisk grape seed oil, white wine vinegar, granulated sugar, poppy seeds, ground mustard, and salt in a bowl or shake in a sealed jar until emulsified. Taste and adjust seasoning if necessary.
05 -
Drizzle the poppy seed dressing over the salad just before serving. Toss gently to combine. Sprinkle with crumbled cheese if using. Serve immediately.
# Extra Cooking Tips:
01 -
For a milder onion flavor, soak red onion slices in cold water for 10 minutes and drain thoroughly.
02 -
Prepare all elements ahead but dress the salad only before serving to maintain freshness.