Description
A vibrant and refreshing Strawberry Spinach Salad combining fresh baby spinach, sweet strawberries, tangy red onion, savory bacon, crunchy candied pecans, and creamy feta cheese, all tossed in a luscious honey-balsamic vinaigrette with a hint of Dijon mustard and poppy seeds.
Ingredients
Scale
Salad
- 12 ounces baby spinach
- 8 ounces strawberries, hulled and sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup cooked and crumbled bacon
- 1/2 cup candied pecans
- 1/2 cup crumbled feta cheese
Honey Balsamic Vinaigrette
- 1 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/2 small red onion, finely chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons poppy seeds
Instructions
- Prepare the candied pecans: Heat a small pan over medium heat and toast pecans with a tablespoon of sugar until caramelized. Let cool completely.
- Make the vinaigrette: In a bowl or jar, whisk together balsamic vinegar, honey, Dijon mustard, chopped red onion, salt, and black pepper. Slowly drizzle in the extra-virgin olive oil while whisking until emulsified. Stir in poppy seeds.
- Combine salad ingredients: In a large salad bowl, add baby spinach, sliced strawberries, thinly sliced red onion, crumbled bacon, candied pecans, and crumbled feta cheese.
- Toss the salad: Pour the vinaigrette over the salad ingredients and gently toss until everything is evenly coated.
- Serve immediately: Divide the salad among plates and enjoy fresh for best flavor and texture.
Notes
- To make candied pecans: toss pecans in sugar and toast in a dry skillet over medium heat, stirring frequently until caramelized. Cool before adding to salad.
- For a vegetarian version, omit bacon and use vegetarian-friendly cheese or extra nuts.
- The salad is best served fresh to keep spinach crisp and pecans crunchy.
- Adjust sweetness of the vinaigrette by adding more or less honey based on taste.
