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.
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 or less to taste
- 1 teaspoon dried mustard
- 1 teaspoon poppy seeds
- Salt to taste
For the salad:
- 3 tablespoons butter (optional but recommended, see notes)
- 1 cup pecans
- 16 ounces baby spinach (see notes)
- 16 ounces strawberries quartered or sliced
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 small saucepan over low heat, add pecans and sauté until toasted and fragrant, about 15 to 20 minutes. Remove promptly to avoid scorching and drain on paper towels. Cool 5 minutes.
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:
Toasting the pecans in butter is optional but so delicious. I definitely recommend it unless you are vegan or avoiding butter for some reason. It makes a huge difference!
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