Description
This Best Strawberry Spinach Salad is a vibrant and fresh salad featuring juicy strawberries, tender baby spinach, crunchy homemade candied nuts, and crumbly feta cheese, all brought together with a bright and tangy lemon poppy seed dressing. Perfect as a light lunch or a colorful side dish, this salad balances sweet, salty, and tangy flavors for a crowd-pleasing experience.
Ingredients
Scale
Candied Nuts
- 3/4 cup 84 g chopped walnuts or pecans
- 2 tbsp 24 g brown sugar
- 2 tsp 9 g unsalted butter
Lemon Poppy Seed Dressing
- 1/4 cup 60 mL light olive oil or grapeseed oil
- 1/2 tsp 4 g honey, optional
- 1/2 tsp 4 g poppy seeds
- 1/2 tsp 4 g dijon mustard
- Zest of half lemon
- Juice of 1 lemon
- 1/2 tsp 4 g kosher salt
Salad
- 8 oz 240 g fresh baby spinach, washed
- 8 oz 240 g fresh strawberries, sliced
- 5 oz 130 g feta cheese, crumbled
- 3/4 cup candied pecans or nuts (prepared from above)
Instructions
- Candied Nuts Preparation: Line a baking sheet with parchment or wax paper and set aside. Melt the butter in a nonstick skillet over medium heat. Add the chopped nuts and brown sugar, stirring constantly with a silicone spatula to coat the nuts evenly. Continue cooking over medium heat, stirring frequently until the sugar caramelizes and coats the nuts, about 3-4 minutes. Spread the candied nuts in a single layer on the prepared baking sheet to cool, allowing them to separate as they harden.
- Make the Lemon Poppy Seed Dressing: In a medium bowl, combine olive oil, honey (if using), poppy seeds, Dijon mustard, lemon zest, lemon juice, and kosher salt. Whisk vigorously until the ingredients are well emulsified and combined. Let the dressing sit at room temperature for 5-15 minutes to allow the flavors to meld.
- Assemble the Salad: In a large bowl, add the washed baby spinach, sliced strawberries, crumbled feta cheese, and cooled candied nuts. Toss gently to combine all ingredients evenly.
- Serve: Serve the salad with the lemon poppy seed dressing on the side, pouring the dressing over the salad just before serving to maintain freshness and crispness.
Notes
- To make the salad vegan, substitute feta cheese with a plant-based cheese alternative or omit it altogether.
- Candied nuts can be made ahead and stored in an airtight container for up to a week to save time.
- For extra crunch, add sliced almonds or sunflower seeds in place of or alongside pecans.
- Use freshly squeezed lemon juice and zest for the best flavor in the dressing.
- If preferred, this salad pairs well with grilled chicken or tofu for added protein.
Nutrition
- Serving Size: 1 serving
- Calories: 183 kcal
- Sugar: 3 g
- Sodium: 268 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 33 mg
