Strawberry Spinach Salad Recipe
Healthy is anything but dull when there’s a giant Strawberry Spinach Salad with Poppyseed Dressing waiting for lunch. It’s colorful, naturally sweet, and as wonderful as it gets.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
For the poppy seed dressing:
- 1/2 cup vegetable oil or light olive oil
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 1 teaspoon dried mustard
- 1 teaspoon poppy seeds
- Salt to taste
For the salad:
- 16 ounces baby spinach (see notes)
- 16 ounces strawberries quartered or sliced
- 1 cup pecans toasted (see notes)
To make the poppy seed dressing:
In a small bowl with a whisk, or in a jar with a tight-fitting lid, add the vegetable oil, red wine vinegar, sugar, dried mustard, poppy seeds, and salt to taste (I like 1 teaspoon). Stir or shake to combine. Allow the flavors to blend at room temperature while preparing the salad.
To assemble the salad:
In a large bowl, add spinach, strawberries, and pecans. Add salad dressing and toss until evenly coated.
You can do half baby spinach and half field greens mix if you prefer.
To make the Easiest Balsamic Vinaigrette, whisk together:
To toast the pecans in a dry skillet, heat a small skillet over medium-low heat. Add the pecans and toast until fragrant, about 10 to 15 minutes. Stir often to prevent scorching.
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 4 teaspoons dijon mustard
- Salt to taste
To toast the pecans in butter, add 2 tablespoons butter to a small skillet over medium-high heat until the foaming subsides. Reduce heat to medium-low, add pecans, and toast until fragrant, about 10 to 15 minutes. Stir often to prevent scorching.