Description
Ree Drummond’s spinach strawberry salad brings fresh spring flavors to your table. Sweet strawberries and crisp spinach combine with candied pecans for a delightful taste experience you’ll savor.
Ingredients
Scale
- 10 oz (280 g) baby spinach, fresh
- 1 quart (946 ml) strawberries, hulled and quartered
- ¾ cup (90 g) pecans, raw
- ¾ cup (113 g) feta cheese, crumbled
- ½ small red onion, very thinly sliced
- ¼ cup (60 ml) balsamic vinegar
- 3 tbsps (45 ml) extra-virgin olive oil
- 1 ½ tbsps (22.5 ml) honey
- 1 ½ tbsps (22.5 ml) poppy seeds
- ½ tsp Dijon mustard
- ½ tsp kosher salt
- 1/8 tsp black pepper
Instructions
- Roast Pecans: Preheat oven to 350°F (175°C). Spread pecans on a baking sheet, roasting for 8-10 minutes until fragrant. Cool and roughly chop.
- Prepare Dressing: In a small bowl, vigorously whisk balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and black pepper until smooth and well-integrated.
- Onion Preparation: Soak sliced red onions in cold water to mellow their sharp edge, then drain thoroughly.
- Compose Salad Base: In a large mixing bowl, combine baby spinach, quartered strawberries, and drained onions. Gently toss with half the prepared poppy seed dressing, ensuring even coating.
- Final Assembly: Sprinkle crumbled feta cheese and toasted pecans over the salad. Delicately fold ingredients to distribute evenly, creating a harmonious blend of textures and flavors.
- Serve Immediately: Present the salad fresh, offering remaining dressing on the side for personalized enjoyment. Celebrate this vibrant, sophisticated culinary creation.
Notes
- Roast Pecans Perfectly: Toast pecans at precisely 350°F for 8-10 minutes to unlock deep, nutty flavors without burning, ensuring a crunchy texture that elevates the entire salad.
- Soften Onion Bite: Soaking sliced red onions in cold water neutralizes sharp edges, creating a milder, more refined onion flavor that won’t overpower delicate spinach and strawberries.
- Dress Strategically: Drizzle dressing sparingly and toss gently to prevent soggy spinach, keeping leaves crisp and ensuring each bite has balanced flavor without drowning the salad.
- Serve Immediately: Assemble just before serving to maintain crisp spinach leaves, vibrant strawberries, and optimal texture of toasted pecans, preserving the salad’s fresh and dynamic character.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 384
- Sugar: 14 g
- Sodium: 185 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 20 mg