Discover my delicious Spinach Strawberry Salad Recipe featuring sweet strawberries, crunchy roasted pecans, and fresh baby spinach. My irresistible homemade Poppy Seed Dressing adds a touch of magic to this quick, effortless, and guilt-free side dish and makes it a real crowd-pleaser.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Breakfast/Brunch, Lunch, Main Dish, Side Dish
1cupfresh strawberriesleaves and stem removed or hulled and sliced
1cuproasted pecan halves
Poppy Seed Dressing
⅓cupapple cider vinegar
⅓cupextra virgin olive oil
3tablespoongranulated sugar
1tablespoonDijon mustard
1teaspoonkosher salt
½teaspoonground black pepper
1shallot,peeled and minced
2teaspoonspoppy seeds
Instructions
Spinach Salad
Place the spinach in one large serving bowl or divide it into individual bowls. Top with strawberries and pecans and drizzle with poppy seed dressing.
Poppy Seed Dressing
Place all ingredients except poppy seeds in a blender and process until smooth. Add the poppy seeds and combine.
Notes
If your pecans are not already roasted, preheat the oven to 350 degrees F. Put the pecans in a single layer on a baking sheet and toast for approximately 10 minutes. Check them and taste at eight minutes and then at one-minute intervals to ensure they don't burn. When you can smell them roasting, they are done. I usually roast 1 pound of pecans at a time and then freeze whatever I don't use for later. If you want this method, check out my roasted pecans recipe. Use fresh, high-quality ingredients. Look for ripe and sweet strawberries, crisp baby spinach leaves, and fresh pecans for the best flavor and texture.Ensure the spinach leaves are dry before assembling the salad to prevent it from being.Wait to toss the salad with the dressing until just before serving to keep the spinach leaves crisp and prevent wilting.Remember that a little dressing goes a long way. Start with a small amount, toss, and add more if needed. Overdressing can make the salad soggy.