Strawberry Spinach Salad

5 from 2 votes

Strawberry Spinach Salad is always a crowd favorite with delicious strawberries, candied pecans, and that amazing poppy seed dressing that will leave you wanting to lick your plate clean.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Keyword: Strawberry Spinach Salad

Servings: servings

Author: Caytlin McCleery

Ingredients

Salad

12 ounces baby spinach
8 ounces strawberries hulled, 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

Poppy Seed Dressing

1 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1/4 cup honey
1/2 small red onion
1 tablespoon dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons poppy seeds

US Customary - Metric

Instructions

Add 12 ounces baby spinach to a large salad bowl. Hull and slice 8 ounces strawberries and layer them on top of the spinach. Thinly slice 1/2 small red onion to layer on top, reserving the other half for the dressing. Sprinkle on 1/2 cup cooked and crumbled bacon, 1/2 cup candied pecans, and 1/2 cup crumbled feta cheese.
Make the dressing in a blender by mixing 1 cup extra-virgin olive oil, 1/2 cup balsamic vinegar, 1/4 cup honey, 1/2 small red onion, 1 tablespoon dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Blend on medium-high speed for 45-60 seconds until onion is pureed. Stir in 2 tablespoons poppy seeds.
Pour dressing over salad just before serving and toss to combine.

Video

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Notes

Candied Pecans Recipe:

Take 1 cup of raw pecans and add them to a bowl.
Mix in 1/4 cup of white sugar, 1/4 of brown sugar, 2 tablespoons of melted, salted butter and a pinch of cinnamon. Mix all together getting pecans coated.
In a skillet over medium high heat, cook the coated pecans for 4-5 minutes constantly stirring them. Mixture will darken and adhere and candy to the pecans.Watch closely.
Transfer to a parchment lined sheet and let cool.

Nutrition