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Spinach Strawberry Salad: A Fresh Garden Dish in 30 Minutes
Youssef Hb

Spinach Strawberry Salad: A Fresh Garden Dish in 30 Minutes

This vibrant spring salad combines tart strawberries, earthy pecans, and creamy halal-certified feta with a tangy poppy seed dressing. A 30-minute garden-to-plate recipe perfect for meals on the go or elegant gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

  • ¾ cup raw pecans (halal alternative available)
  • ½ small red onion
  • 10 ounces fresh baby spinach
  • 1 quart strawberries, hulled
  • ¾ cup feta cheese (halal-certified)
  • ¼ cup apple cider vinegar
  • 2 tablespoons poppy seeds
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 350°F (175°C)
  2. Spread pecans in a single layer on an ungreased baking sheet
  3. Toast pecans for 5–7 minutes until golden and fragrant
  4. Finely slice red onion, submerge in water for 10 minutes to brine, then drain
  5. Whisk together apple cider vinegar, poppy seeds, olive oil, honey, Dijon mustard, salt, and pepper in a bowl or jar until emulsified
  6. Layer spinach in a large bowl, add strawberries and drained onions
  7. Toss with half the dressing
  8. Gently mix in crumbled feta and chopped toasted pecans
  9. Serve with remaining dressing on the side

Notes

Prep strawberries first to prevent browning
Use a glass bowl for improved dressing absorption
Toast nuts on parchment-lined sheet for easier cleanup
Substitute pecans with slivered almonds or walnuts for allergies
Feta cheese must be halal-certified to meet dietary requirements