Ingredients
Method
- Combine the spinach, strawberries, and red onion in a large bowl. Add a portion of the dressing and toss to coat.
- Add the pecans and feta, then toss gently. Incorporate more dressing as desired. Season with salt and pepper to taste and serve.
Notes
Ingredient Variations: I sometimes swap the spinach for baby arugula when I want a peppery bite, and if strawberries aren't at their peak, sliced peaches or nectarines are a total game changer in the summer.
Make Ahead Strategy: If I am prepping this for a dinner party, I always keep the dressing and the salt separate until the very last second because spinach wilts incredibly fast once it hits the acid.
Pro Tip for Texture: My biggest secret for a crisp salad is making sure the spinach is bone dry after washing it, otherwise the dressing just slides off and pools at the bottom of the bowl.
Storage Advice: This salad really is best enjoyed immediately, but if I have leftovers, I store the pecans separately in a jar so they stay crunchy for the next day.
Serving Ideas: While I love this as a light lunch, I often toss in some grilled chicken or even chickpeas when I need something a bit more substantial to get me through the afternoon.
Cheese Substitutions: I usually reach for feta for that salty kick, but I have discovered that a creamy goat cheese adds a lovely richness that pairs perfectly with the sweet poppy seed dressing.
Flavor Boost: I never skip toasting the pecans in a dry skillet for a few minutes since it releases those natural oils and makes the whole kitchen smell amazing.