Description
This Strawberry Spinach Salad is a fresh and vibrant dish featuring tender baby spinach, sweet strawberries, tangy red onion, savory bacon, crunchy candied pecans, and creamy feta cheese. Tossed in a homemade balsamic vinaigrette with honey, Dijon mustard, and poppy seeds, it offers a perfect balance of flavors and textures. Ideal for a light lunch or a refreshing side dish, this salad takes only 15 minutes to prepare and serves 6.
Ingredients
Scale
Salad
- 12 ounces baby spinach
- 8 ounces strawberries, hulled and sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup cooked and crumbled bacon
- 1/2 cup candied pecans (see notes)
- 1/2 cup crumbled feta cheese
Dressing
- 1 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/2 small red onion, finely chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons poppy seeds
Instructions
- Prepare the salad ingredients: Rinse and dry the baby spinach thoroughly. Hull and slice the strawberries, thinly slice 1/2 small red onion, crumble the cooked bacon, and crumble the feta cheese.
- Make the candied pecans: If not prepared, candy the pecans by toasting them with sugar and butter in a skillet until caramelized and crispy. Allow to cool before adding to the salad.
- Prepare the dressing: In a bowl or jar, combine the extra-virgin olive oil, balsamic vinegar, honey, finely chopped 1/2 small red onion, Dijon mustard, salt, black pepper, and poppy seeds. Whisk or shake vigorously until the dressing emulsifies and is well blended.
- Toss the salad: In a large salad bowl, combine the spinach, strawberries, sliced red onion, crumbled bacon, candied pecans, and feta cheese. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve fresh: Divide the salad among 6 plates or serve family-style. Enjoy immediately for the best texture and flavor.
Notes
- Candied pecans can be prepared ahead and stored in an airtight container for up to 2 weeks.
- Use fresh strawberries for best flavor; substitute with dried cranberries if out of season.
- For a vegetarian option, omit bacon or use plant-based bacon alternatives.
- The dressing can be made in advance and stored refrigerated for up to 3 days. Shake well before using.
- Adjust sweetness by varying the amount of honey in the dressing according to taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
