Strawberry Spinach Salad
Baby spinach, strawberries, pecans and goat cheese in a sweet poppy seed vinaigrette. Fresh, crunchy and ready in minutes.
Strawberry Spinach Salad
Course: SaladDifficulty: Easy8
servings15
minutes5
minutesBaby spinach, strawberries, pecans and goat cheese in a sweet poppy seed vinaigrette. Fresh, crunchy and ready in minutes.
Ingredients
8 oz baby spinach
1 lb strawberries, hulled and sliced
1/2 cup pecans, toasted
1/4 cup thinly sliced red onion
1/2 cup crumbled goat cheese
1/3 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon poppy seeds
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Directions
- Toast the pecans in a dry skillet over medium heat for 3 minutes, shaking the pan, until fragrant, then let them cool.
- Rinse and dry the spinach in a salad spinner or with towels.
- Hull the strawberries and slice them with a vegetable chopper and mandoline or a paring knife.
- Whisk the olive oil, vinegar, honey, mustard, poppy seeds, salt and pepper in a jar.
- Shake the jar until the dressing is smooth and a bit creamy.
- Soak the sliced red onion in cold water for 5 minutes to soften its bite, then drain.
- Put the spinach in a large bowl and add the strawberries and onion.
- Pour over two thirds of the dressing and toss lightly.
- Taste and add more dressing if the leaves look dry.
- Top with the pecans and goat cheese and serve right away.
Notes
- Dress the salad only when guests sit down. The dressing keeps 5 days in a jar in the fridge. Use blueberries or mandarin oranges when strawberries are weak. Leftover undressed spinach keeps 2 days in a covered bowl.
Why the dressing matters
The sweet poppy seed vinaigrette complements the tart berries and soft cheese. Soaking the onion takes the harsh edge off. Toasted pecans add crunch. The sweet-tart mix is why it works on a buffet. Each bite has soft cheese, crisp nuts and juicy fruit, so nobody needs anything else beside it.
Pick strawberries that are ripe and fragrant. Pale ones taste of water. Slice them just before serving so they do not release juice.
Strawberry Spinach Salad swaps
Walnuts can replace the pecans. Feta works if you want a salty bite. Do not use bottled raspberry dressing, since it is too sweet.
Fruit can vary by season. In winter, blueberries or mandarin oranges hold up better than pale strawberries.
What to serve
Grilled chicken, a summer lunch or a cookout.
The dressing goes together in a jar and can be made ahead. Shake it again before using, since the poppy seeds settle.
A common mistake
Dressing too early, which wilts the spinach. Toss at the last minute.
The red onion is thin on purpose. Thick slices overpower the delicate spinach.
Strawberry Spinach Salad at a glance
- Prep time: 15 minutes
- Cooking time: 5 minutes
- Servings: 8 servings
- Ingredients: 12, led by baby spinach, strawberries, pecans, thinly sliced red onion
Tips for Strawberry Spinach Salad
Dress the salad only when guests sit down. The dressing keeps 5 days in a jar in the fridge. Use blueberries or mandarin oranges when strawberries are weak. Leftover undressed spinach keeps 2 days in a covered bowl.
Strawberry Spinach Salad FAQ
How long does Strawberry Spinach Salad take?
Strawberry Spinach Salad takes 5 minutes of cooking after 15 minutes of prep.
How many people does Strawberry Spinach Salad serve?
This recipe makes 8 servings.
What do I need to make Strawberry Spinach Salad?
12 ingredients, led by baby spinach, strawberries, pecans, thinly sliced red onion. Amounts are in the recipe card above.
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