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Strawberry Spinach Salad for Fresh Summer Meals
Youssef Hb

Strawberry Spinach Salad for Fresh Summer Meals

A cool and refreshing summer salad blending sweet strawberries, tangy feta, toasted pecans, and a zesty poppy seed dressing. The perfect mix of sweet, salty, and crunchy textures for a light and vibrant meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 10 oz fresh baby spinach (or arugula blend)
  • 1 quart ripe strawberries, hulled and quartered (≈1 lb)
  • ¾ cup raw pecans (substitute walnuts if desired)
  • ½ small red onion, thinly sliced (use shallots for milder flavor)
  • ¾ cup crumbled feta cheese
  • Poppy Seed Dressing:
  • - ½ cup apple cider vinegar (substitute for red wine vinegar)
  • - 3 tablespoons olive oil
  • - 1 tablespoon maple syrup
  • - 1 teaspoon Dijon mustard
  • - 1 tablespoon poppy seeds
  • - Salt and pepper, to taste

Method
 

  1. 1. Toast pecans in a dry skillet over medium heat until fragrant (2-3 minutes). Let cool.
  2. 2. In a bowl, thinly slice red onion and pour apple cider vinegar over it. Soak for 10 minutes.
  3. 3. In another small bowl, whisk together olive oil, maple syrup, Dijon mustard, poppy seeds, salt, and pepper to create the dressing.
  4. 4. In a large bowl, combine baby spinach/arugula blend with soaked onions, strawberries, and feta.
  5. 5. Drizzle dressing over the salad and toss gently until evenly coated.

Notes

For a peppery twist, use a 50/50 spinach and arugula mix. Adjust vinegar in the dressing to taste. Store leftovers in an airtight container in the refrigerator for up to 1 day.