Sweet Strawberry Spinach Poppyseed Salad

$- 4 cups fresh baby spinach, washed and thoroughly dried - 2 cups fresh strawberries, hulled and sliced - 1/2 cup feta cheese, crumbled into small pieces - 1/4 cup red onion, very thinly sliced I love using fresh baby spinach for this salad. It adds a nice crunch and a light taste. Fresh strawberries bring sweetness and color. They brighten up the whole dish. I suggest using ripe strawberries for the best flavor. Feta cheese adds a salty and creamy touch. I prefer crumbling it by hand for texture. Thin slices of red onion give a mild sharpness without overpowering the salad. - 1/4 cup pecans, roughly chopped and toasted - 1/4 cup poppy seeds Pecans add a rich, nutty flavor. Toasting them brings out their natural oils and enhances their taste. I like to use a dry skillet for toasting. Just a few minutes is all you need. Poppy seeds add a unique crunch and a hint of nuttiness. They also make the salad look beautiful with their speckled appearance. - 1/3 cup extra virgin olive oil - 1/4 cup apple cider vinegar - 2 tablespoons honey or maple syrup for a vegan alternative - Freshly ground salt and pepper to taste The dressing is key to this salad. I use extra virgin olive oil for its rich flavor. Apple cider vinegar adds a tangy kick that balances the sweetness. You can use honey or maple syrup, depending on your taste. Both work well to sweeten the dressing. I always add salt and pepper to enhance all the flavors. Adjust the seasoning based on your preference for a perfect finish. {{ingredient_image_2}} First, rinse 4 cups of fresh baby spinach under cold water. Make sure to wash it well to remove any dirt. Next, dry the spinach thoroughly. You can use a clean kitchen towel or a salad spinner for this. After drying, place the spinach in a large salad bowl. Now, let’s prepare the strawberries. Take 2 cups of fresh strawberries. Remove the green tops, a process called hulling. Then, slice the strawberries into quarters or halves, depending on their size. Place these beautiful strawberry pieces into the bowl with the spinach. The bright red strawberries add a lovely color and sweetness. Toasting pecans brings out their rich flavor. Grab 1/4 cup of roughly chopped pecans. Place them in a dry skillet over medium heat. Toast them for about 3 to 5 minutes. Stir them frequently. You want them golden brown and fragrant. Keep a close eye, as nuts can burn quickly. After toasting, remove them from heat and let them cool for a few minutes. Now, it’s time to make the dressing. In a small mixing bowl, add 1/3 cup of extra virgin olive oil, 1/4 cup of apple cider vinegar, and 2 tablespoons of honey or maple syrup. You can choose maple syrup for a vegan option. Next, sprinkle in 1/4 cup of poppy seeds. Whisk these ingredients together until they blend well and thicken slightly. Taste your dressing and add salt and pepper to your liking. Once your dressing is ready, drizzle it over the salad. Use your hands or tongs to gently toss everything together. Make sure each piece is coated with that tasty dressing. Enjoy your fresh and healthy Strawberry Spinach Poppyseed Salad! How to choose the best strawberries Look for strawberries that are bright red and firm. They should have a sweet smell. Avoid any that are dull or have green spots. Fresh strawberries should be plump and have shiny skin. Tips for fresh spinach Choose baby spinach that is bright green and crisp. Avoid any leaves that look wilted or yellow. Fresh spinach should feel smooth and not slimy. Always wash and dry it well to keep it crunchy. Making a thicker dressing For a thicker poppyseed dressing, add more honey or maple syrup. You can also whisk in a bit of Greek yogurt. This will give the dressing a creamy texture. Adjusting sweetness and tanginess Taste the dressing as you mix. If it is too sweet, add more apple cider vinegar. If it is too tangy, add a bit more honey. Adjust until it tastes just right for you. Serving style Serve your salad in a large, shallow bowl. This makes it easy for everyone to serve themselves. A wide bowl lets the colors show beautifully. Garnishing ideas For a pretty touch, sprinkle extra poppy seeds on top. You can also add whole strawberries for color. This simple garnish makes the salad look fresh and inviting. Pro Tips Freshness is Key: Always use fresh, crisp baby spinach and ripe strawberries for the best flavor and texture in your salad. Customizable Ingredients: Feel free to swap out feta cheese for goat cheese or omit it entirely for a dairy-free option. Toast Your Nuts: Toasting pecans enhances their flavor and adds a delightful crunch to the salad. Make Ahead Dressing: Prepare the poppyseed dressing in advance and store it in the refrigerator; just shake it well before using. {{image_4}} To make this salad vegan, you can swap out honey. Use maple syrup instead. It adds sweetness without animal products. For cheese, try using a dairy-free feta. Look for brands made from nuts or soy. They melt well and taste great in salads. You can add proteins to make the salad heartier. Grilled chicken or tofu works well. They both soak up flavors nicely. Nuts can also add crunch. Consider using walnuts or almonds for a different taste. You can mix in other fruits too. Blueberries, raspberries, or sliced peaches provide a fun twist. Change the berries based on the season. In summer, use blackberries or raspberries. In fall, try diced apples or pears. You can also add seasonal veggies. Chopped cucumbers or bell peppers add color and crunch. This keeps your salad fresh and exciting all year long! To keep your salad fresh, store it in an airtight container. This prevents air from wilting your spinach. Place the spinach and strawberries in a separate container from the dressing. This way, the salad stays crunchy. If you combine it all, the leaves may get soggy. Always refrigerate leftovers right away to keep them safe to eat. You can prepare your salad in advance by washing and drying the spinach. Slice your strawberries and toast your pecans ahead of time. However, keep the dressing separate until you are ready to serve. This keeps everything fresh and tasty. Store each component in its own container for easy access. The salad will last for about three days in the fridge. After that, the spinach may start to wilt. Check for signs of freshness, like bright green leaves and firm strawberries. If the spinach turns brown or slimy, it’s time to toss it out. Always trust your senses; if it smells off, don’t eat it! Yes, you can prepare the salad ahead of time. I suggest making the salad base and dressing separately. This keeps the salad fresh. You can mix the spinach and strawberries in a bowl. Store them in the fridge for up to 2 hours before serving. Just add the dressing right before you eat. This will keep everything crisp. If you want a dairy-free option, try tofu or cashew cheese. Both options taste great and add creaminess. You can also use a vegan feta, which is tasty and fits well in this salad. These substitutes keep the dish flavorful while meeting dietary needs. To thicken the poppyseed dressing, try adding more honey or maple syrup. This adds sweetness and makes it thicker. You can also blend in a little more olive oil. If you want a creamier texture, mix in some Greek yogurt. This keeps the taste rich and satisfying. You can create a delicious Strawberry Spinach Poppyseed Salad using fresh ingredients and simple steps. Start with baby spinach, strawberries, and feta cheese for a tasty base. Toast pecans and whip up a quick dressing to finish it off. Remember to choose fresh ingredients for the best flavor. You can also adapt the salad for vegan diets or seasonal changes. With the right storage tips, your salad stays fresh. This easy recipe brings vibrant flavors to your table. Enjoy experimenting with variations to suit your taste!$

Sweet Strawberry Spinach Poppyseed Salad

A refreshing salad combining fresh spinach, strawberries, feta, and a poppyseed dressing.

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Prep Time 15

Cook Time 5

Total Time 15

Course Salad

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

4 cups fresh baby spinach, washed and thoroughly dried
2 cups fresh strawberries, hulled and sliced
1/2 cup feta cheese, crumbled into small pieces
1/4 cup red onion, very thinly sliced
1/4 cup pecans, roughly chopped and toasted
1/4 cup poppy seeds
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons honey or maple syrup for a vegan alternative
to taste freshly ground salt and pepper

Instructions

Start by rinsing the baby spinach thoroughly under cold water. Use a clean kitchen towel or a salad spinner to pat the leaves dry, then transfer them to a large, wide salad bowl for easy mixing.
Prepare your strawberries by hulling them (removing the green tops) and slicing them into quarters or halves, depending on their size. Gently place the strawberries in the bowl alongside the spinach.
In a dry skillet over medium heat, add the chopped pecans. Toast them for about 3-5 minutes, stirring frequently until they are golden brown and fragrant. Remove from heat and let them cool for a few minutes.
Once the pecans are cool, add them to the salad bowl, along with the crumbled feta cheese and the red onion slices. Gently combine these ingredients with a spatula to avoid bruising the spinach.
In a small mixing bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), and poppy seeds until the mixture is well blended and slightly thickened. Season your dressing with salt and pepper to taste, adjusting according to your preference.
Drizzle the flavorful poppyseed dressing over the salad components. Using your hands or tongs, gently toss the salad together, ensuring all ingredients are evenly coated with the dressing.
For the best taste experience, serve the salad immediately, allowing your guests to enjoy it fresh. Alternatively, you can chill it in the refrigerator for up to 30 minutes if you prefer a cooler salad.

Notes

Serve immediately for the best taste experience. Can chill for up to 30 minutes if preferred.

Keyword healthy, poppyseed, salad, spinach, strawberry