Description
A vibrant and refreshing strawberry spinach salad featuring fresh baby spinach, juicy sliced strawberries, crunchy candied pecans, and crumbly feta cheese, dressed with a zesty lemon poppy seed vinaigrette. Perfect as a light lunch or elegant 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
Lemon Poppy Seed 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
- Candied Nuts Preparation: Line a baking sheet with parchment or wax paper and set aside. Melt the butter in a nonstick skillet over medium heat. Add the chopped nuts and brown sugar, stirring with a silicone spatula to coat the nuts evenly. Cook over medium heat, stirring constantly, until the sugar caramelizes, about 4 minutes. Spread the candied nuts on the prepared baking sheet in a single layer to cool, allowing them to harden and separate.
- Make Lemon Poppy Seed Dressing: In a medium bowl, combine the olive oil, honey if using, poppy seeds, Dijon mustard, lemon zest, lemon juice, and kosher salt. Whisk vigorously until the dressing is well emulsified. Let the flavors meld at room temperature for 5 to 15 minutes before serving.
- Assemble the Salad: In a large salad bowl, toss together the fresh baby spinach, sliced strawberries, cooled candied nuts, and crumbled feta cheese gently to combine.
- Serve: Serve the salad with the lemon poppy seed dressing on the side. Do not pour the dressing over the salad until just before serving to maintain freshness and texture.
Notes
- To save time, pre-purchased candied pecans can be used instead of making your own.
- The honey in the dressing is optional but adds a subtle sweetness balancing the tartness of lemon juice.
- For a nut-free version, omit the candied nuts and substitute with toasted seeds like pumpkin or sunflower seeds.
- Wash spinach thoroughly to avoid grit and excess moisture in the salad.
- Add fresh black pepper or red pepper flakes to the dressing for a spicy kick if desired.
- Serve immediately after tossing with dressing to preserve crispness of the spinach and strawberries.
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
