Spinach Strawberry Salad

Strawberry spinach serving of mixed greens is my informal begin to spring in light of the fact that—and I believe it’s significant that we speak the truth about this—a March or early-April spring is certainly not a genuine article when you live in the upper Midwest.

Gradually, notwithstanding, my little yard turns greener, and I notice my plate of mixed greens longings moving endlessly from warm garnishes like the lentils and cooked vegetables in this Lentil Salad with Roasted Cauliflower or the sautéed potatoes in this Pea Salad to ones that are particularly lighter and more splendid: strawberries, poppy seeds, feta.

Another impetus for my abstract begin to “spring” (and I am not in any case going to imagine that I am embarrassed about this): the strawberry poppy seed plate of mixed greens at Panera returns. Gracious upbeat day!

Spinach Strawberry Salad

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Recipe by wellplatedCourse: SaladsCuisine: AmericanDifficulty: Easy


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Spinach Strawberry Salad with Balsamic Poppy Seed Dressing style!Whether you need a healthy lunch or are looking for a salad to bring to a party that


  • 3/4 cup raw pecans

  • 1/2 small red onion — very thinly sliced

  • 10 ounces fresh baby spinach — I also love a 50/50 arugula and spinach blend

  • 1 quart strawberries — hulled and quartered (about pound)

  • 3/4 cup crumbled feta cheese — buy the block-style feta, not pre-crumbled; the texture is much better

  • 1/4 cup balsamic vinegar

  • 3 tablespoons extra-virgin olive oil

  • 1 1/2 tablespoons poppy seeds

  • 1 1/2 tablespoons honey

  • 1/2 teaspoon Dijon mustard

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon black pepper


  • Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop.
  • Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).
  • Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).
  • Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.


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