Description
This vibrant and delicious Strawberry Spinach Salad combines fresh baby spinach, juicy strawberries, crunchy candied nuts, and crumbly feta cheese, all tossed in a zesty lemon poppy seed dressing. Perfect for a light lunch or a colorful side dish, this salad offers a delightful mix of sweet, tangy, creamy, and crunchy textures that will satisfy even the pickiest eaters.
Ingredients
Scale
Candied Nuts
- 3/4 cup 84 g chopped walnuts or pecans
- 2 tbsp 24 g brown sugar
- 2 tsp 9 g unsalted butter
Dressing
- 1/4 cup 60 mL light olive oil or grapeseed oil
- 1/2 tsp 4 g honey (optional)
- 1/2 tsp 4 g poppy seeds
- 1/2 tsp 4 g dijon mustard
- Zest of half lemon
- Juice of 1 lemon
- 1/2 tsp 4 g kosher salt
Salad
- 8 oz 240 g fresh baby spinach, washed
- 8 oz 240 g fresh strawberries, sliced
- 5 oz 130 g feta cheese, crumbled
- 3/4 cup candied pecans or nuts (from above)
Instructions
- Candied Nuts: Line a baking sheet with parchment or wax paper and set aside. Melt the unsalted butter in a nonstick skillet over medium heat. Add the chopped walnuts or pecans and brown sugar, stirring constantly with a silicone spatula to coat the nuts evenly. Continue cooking over medium heat, stirring frequently until the sugar caramelizes and coats the nuts, about 3-4 minutes. Spread the candied nuts in a single layer on the prepared baking sheet to cool completely, allowing them to harden and separate easily.
- Prepare Lemon Poppy Seed Dressing: In a medium bowl, whisk together the light olive oil or grapeseed oil, honey (if using), poppy seeds, Dijon mustard, lemon zest, lemon juice, and kosher salt vigorously until the dressing is well combined and emulsified. Let the dressing sit at room temperature for 5-15 minutes to allow the flavors to meld.
- Assemble Salad: In a large salad bowl, combine the fresh baby spinach, sliced strawberries, cooled candied nuts, and crumbled feta cheese. Toss gently to mix the ingredients evenly.
- Serve: Serve the salad with the lemon poppy seed dressing on the side, pouring the dressing over the salad just before serving to keep the ingredients fresh and crisp.
Notes
- Use either walnuts or pecans for the candied nuts according to your preference.
- The honey in the dressing is optional; omit it for a less sweet dressing.
- Make sure to let the candied nuts cool completely and separate to avoid clumps in your salad.
- Toss the salad with dressing right before serving to prevent the spinach from wilting.
- This salad can be prepared ahead by making the dressing and candied nuts in advance and assembling just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 183 kcal
- Sugar: 3 g
- Sodium: 268 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 33 mg
