15-Minute Strawberry Spinach Salad (Print version)
A fresh strawberry spinach salad with feta, toasted pecans, red onion, and honey balsamic dressing in 15 minutes.
# Ingredients:
For the salad
01 -
5 oz (140 g) baby spinach, washed and dried
02 -
1 lb (450 g) fresh strawberries, hulled and sliced
03 -
1/2 cup (70 g) crumbled feta cheese
04 -
1/2 cup (55 g) pecan halves or pieces
05 -
1/4 small red onion, very thinly sliced
For the honey balsamic dressing
06 -
3 tablespoons extra virgin olive oil
07 -
1 1/2 tablespoons balsamic vinegar
08 -
1 teaspoon Dijon mustard
09 -
1 teaspoon honey, plus more to taste
10 -
1/4 teaspoon fine salt
11 -
1/8 teaspoon black pepper
# Instructions:
01 -
Place the pecans in a dry skillet over medium-low heat. Cook for 2-3 minutes, stirring often, until fragrant and slightly darker. Transfer to a plate to cool.
02 -
Add olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to a small jar. Seal and shake for 20-30 seconds until blended.
03 -
Hull and slice the strawberries. Pat the spinach dry if needed and slice the red onion very thinly.
04 -
Add spinach, strawberries, feta, red onion, and cooled pecans to a large wide bowl. Drizzle with about half the dressing.
05 -
Toss gently until the leaves are lightly coated. Add more dressing only if needed and serve immediately.
# Good to know:
01 -
Best served right after tossing.
02 -
Dressing can be made up to 5 days ahead and refrigerated.
03 -
For a main dish, add grilled chicken, salmon, or chickpeas.