Ingredients
Method
- Whisk the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper in a small bowl or jar until emulsified, then set aside.
- Combine the baby spinach, sliced strawberries, red onion, crumbled feta, and toasted pecans in a large salad bowl.
- Drizzle the poppy seed dressing over the salad right before serving.
- Toss gently to coat all ingredients evenly and serve immediately.
Nutrition
Notes
Nut Variation: I've discovered that while pecans are my favorite, toasted walnuts or even sunflower seeds provide a great crunch if you need a nut-free option.
Dressing Tip: I always make sure to whisk the dressing until it is fully emulsified and thick, which helps it cling to the leaves instead of just pooling at the bottom of the bowl.
Make Ahead Strategy: If I am bringing this to a potluck, I keep the dressing in a small jar and the pecans in a separate baggie to ensure everything stays perfectly crisp until the moment we eat.
Avoiding Wilted Greens: My biggest secret for success is to dry the spinach thoroughly after washing it, because any leftover water will dilute the flavor of the poppy seed dressing.
Flavor Balance: If your strawberries are particularly tart, I suggest adding an extra teaspoon of honey to the dressing to balance out the acidity of the vinegar.
Cheese Substitutions: I sometimes swap the feta for goat cheese when I want a creamier mouthfeel, as the mild tang pairs beautifully with the fresh fruit.