15-Minute Strawberry Spinach Salad
A delightful and vibrant dish that combines fresh strawberries with tender baby spinach for a quick and nutritious salad.
Ingredients
Salad Base
- 5 oz baby spinach, washed and dried Tender and aromatic, providing a fresh, leafy base.
- 1 lb fresh strawberries, hulled and sliced Adds a burst of color and flavor.
- 1/2 cup crumbled feta cheese Creamy and tangy, complements the salad beautifully.
- 1/2 cup pecan halves or pieces Introduces a delightful crunch.
- 1/4 small red onion, very thinly sliced Provides a sharp yet subtly sweet contrast.
Dressing
- 3 tablespoons extra virgin olive oil Brings all the flavors together.
- 1 1/2 tablespoons balsamic vinegar Adds a sweet and tangy profile.
- 1 teaspoon Dijon mustard Kicks up the flavor of the dressing.
- 1 teaspoon honey, plus more to taste Balances the acidity.
- 1/4 teaspoon fine salt Enhances flavors.
- 1/8 teaspoon black pepper A dash of spice to awaken flavors.
Instructions
Preparation
- Start by placing the pecans in a dry skillet over medium-low heat. Cook for 2-3 minutes, stirring often until fragrant and slightly darker.
- In a small jar or bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Seal and shake for 20-30 seconds until blended.
- Hull and slice the strawberries. Pat the spinach dry if slightly damp. Slice the red onion very thinly.
Assembly
- In a large bowl, combine spinach, strawberries, feta cheese, red onion, and cooled pecans.
- Drizzle about half of the prepared dressing over the salad and toss gently to coat the leaves.
- Serve immediately, adding more dressing if needed to taste.
Notes
Always use the freshest ingredients; toast pecans for enhanced flavor. Assemble the salad just before serving for optimal texture.