Summer’s here, and with it comes the vibrant, juicy allure of strawberries—one of nature’s sweetest gifts. Imagine biting into a salad that dances between the crispness of fresh spinach and the burst of strawberry bliss, much like a surprise summer rain that refreshes and invigorates. I stumbled upon this delightful combo during a picnic at the park last week, where I found myself craving something light yet unexpectedly satisfying.
Steps
- Preheat your oven to 350 degrees F, and spread the pecans in a single layer on an ungreased baking sheet. Bake them for 8 to 10 minutes until they’re fragrant and the center is tan when broken in half, then chop them roughly.
- Slice the red onion thinly and place the slices in a bowl of cold water. Let them sit as you prepare the rest of the salad to mellow their flavor.
- In a small bowl or large measuring cup, combine balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper. Whisk or shake in a jar with a lid until all ingredients are mixed well.
- In a large serving bowl, add fresh spinach and quartered strawberries. Drain the red onions and add them to the bowl.
- Drizzle half of the dressing over the salad and toss to coat the leaves evenly. Check if you need more dressing based on your preference.
- Add crumbled feta cheese and toasted pecans to the salad. Toss gently to combine all ingredients. Serve immediately, offering extra dressing on the side if desired.
Ingredients
- ¾ cup raw pecans
- ½ small red onion, very thinly sliced
- 10 ounces fresh baby spinach (or a mix of 50% arugula and 50% spinach)
- 1 quart strawberries, hulled and quartered (approximately 1 pound)
- ¾ cup crumbled feta cheese (preferably block-style for better texture)
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ? teaspoon ground black pepper
FAQ
- Can I use different greens instead of spinach in this salad?
- Absolutely! While spinach is a classic choice, you can experiment by using a mix of arugula and spinach for a peppery twist or even try other leafy greens like kale or mixed salad greens.
- What can I substitute for pecans if I have a nut allergy?
- If you’re avoiding nuts, toasted sunflower seeds are a great alternative. They provide the necessary crunch and pair well with the other flavors in the salad.
- How can I make this salad a complete meal?
- To make this salad more substantial, consider adding grilled or shredded chicken for protein. You can also mix in cooked grains like quinoa, pasta, or farro to enhance its nutritional value.
- What is the best way to store leftover salad and dressing?
- For optimal freshness, store any undressed salad in the refrigerator for up to four days. Keep the leftover dressing in an airtight container in the fridge for up to five days and shake well before using.
- How can I reduce the sharpness of raw red onions in the salad?
- To mellow the bite of raw red onions, soak them in cold water for a few minutes before adding them to the salad. This will retain their flavor while eliminating the harsh aftertaste.
Tips
- Toast the Nuts for Extra Flavor: Whether you’re using pecans, almonds, or walnuts, make sure to toast them first. This enhances their flavor and adds a delightful crunch to the salad.
- Soak Red Onions to Reduce Sharpness: Before adding raw red onions to your salad, soak them in water for a few minutes. This technique helps to mellow their strong taste while preserving their flavor.
- Use Freshly Crumbled Cheese: For the creamiest texture, buy a block of feta or goat cheese and crumble it yourself. Pre-crumbled cheese often has a coating that affects its creaminess.
- Dress the Salad Just Before Serving: To keep your salad fresh and crisp, add the dressing right before serving. If you have leftovers, store the undressed salad separately from the dressing in the refrigerator.
Equipment
- Non-Slip Cutting Board
- Mixing Bowls
- Rimmed Baking Sheets
