Ingredients
Scale
- 6 cups fresh spinach, washed and dried
- 1 cup fresh strawberries, sliced
- ½ cup pecans, toasted
- ¼ cup red onion, thinly sliced
- ¼ cup feta cheese, crumbled
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon poppy seeds
- Salt and pepper, to taste
Instructions
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Whisk together balsamic vinegar, olive oil, honey, poppy seeds, salt, and pepper to make the dressing.
- Combine spinach, sliced strawberries, red onion, and toasted pecans in a large salad bowl.
- Pour dressing over salad and toss gently to coat evenly.
- Sprinkle crumbled feta cheese on top before serving.
Notes
- Serve immediately for best freshness.
- This salad pairs well with grilled chicken or as a light meal on its own.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Calories: 220