This classic strawberry spinach salad combines sweet berries, salty feta, and crunchy candied pecans, topped with a bright poppyseed dressing. It makes a beautiful side dish for brunch or spring entertaining.
Author:Carla Davis
Prep Time:15 min
Cook Time:5 min
Total Time:20 min
Yield:6 servings 1x
Category:Side Dish
Method:Salad Assembly
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
5 ounces fresh baby spinach
1 pint fresh strawberries, hulled and sliced
4 ounces crumbled feta cheese
1 cup candied pecans (recipe below or store-bought)
1/2 cup red onion, thinly sliced
For the Poppyseed Dressing:
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup granulated sugar
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Prepare the candied pecans if making from scratch. If using store-bought, set aside.
In a small bowl, whisk together all the poppyseed dressing ingredients: vegetable oil, white wine vinegar, sugar, Dijon mustard, poppy seeds, salt, and pepper. Whisk until the sugar dissolves and the dressing emulsifies slightly.
In a large serving bowl, combine the baby spinach, sliced strawberries, crumbled feta cheese, and thinly sliced red onion.
Just before serving, drizzle the poppyseed dressing over the salad ingredients.
Gently toss the salad to coat everything evenly.
Sprinkle the candied pecans over the top of the salad for texture and visual appeal. Serve immediately for your Mother’s Day menu ideas.
Notes
To make quick candied pecans, toast 1 cup of pecans in a dry skillet over medium heat for 3 minutes. Add 2 tablespoons of brown sugar and a pinch of salt. Stir constantly until the sugar melts and coats the nuts, about 2 minutes. Spread on parchment paper to cool completely.
For elegant food styling, arrange the ingredients in layers on a wide, shallow platter instead of tossing them in a deep bowl.
If you need a low-calorie option, reduce the sugar in the dressing by half or substitute with a sugar substitute.