Description

This Strawberry Spinach Salad is a fresh, vibrant dish perfect for a light lunch or as a side for dinner. Combining tender baby spinach with sweet strawberries, tangy red onion, crispy bacon, and crunchy candied pecans, it offers a delightful mix of textures and flavors. The salad is tossed with a homemade balsamic vinaigrette featuring olive oil, honey, Dijon mustard, and poppy seeds, adding a perfect balance of sweetness and tanginess.

Ingredients

Scale

Salad

12 ounces baby spinach
8 ounces strawberries, hulled and sliced
1/2 small red onion, thinly sliced
1/2 cup cooked and crumbled bacon
1/2 cup candied pecans (see notes for recipe)
1/2 cup crumbled feta cheese

Dressing

1 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1/4 cup honey
1/2 small red onion, finely chopped
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons poppy seeds

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Instructions

Prepare the Salad Ingredients: Rinse and gently dry the baby spinach leaves. Hull and slice the strawberries, peel and thinly slice half of the small red onion. Cook the bacon until crispy, then crumble it. Set aside all these ingredients along with the candied pecans and crumbled feta cheese.
Make the Dressing: In a bowl or a jar, combine extra-virgin olive oil, balsamic vinegar, honey, finely chopped red onion, Dijon mustard, salt, black pepper, and poppy seeds. Whisk or shake vigorously until the dressing is well emulsified and smooth.
Toss the Salad: In a large salad bowl, add the baby spinach, sliced strawberries, and red onion. Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly.
Add Toppings and Serve: Sprinkle the crumbled bacon, candied pecans, and crumbled feta cheese over the top of the salad. Give a final light toss if desired, then serve immediately for the freshest flavor and texture.

Notes

To make candied pecans: Toast 1/2 cup pecans in a skillet over medium heat, then stir in 2 tablespoons sugar and 1 tablespoon butter until melted and coating the nuts. Spread on parchment to cool before using.
For a vegetarian option, omit the bacon and add toasted walnuts or extra nuts.
This salad is best served fresh but can be prepped ahead by keeping the dressing separate and tossing just before serving.