Strawberry Spinach Salad

5 from 3 votes

This fresh and vibrant strawberry spinach salad has been a hit in my household, and even my salad-skeptic husband raved about it. What truly elevates this salad are the crunchy caramelized pecans—just the right amount of sweetness and incredibly easy to make. This salad is tossed with a healthy, creamy poppyseed dressing, zesty red onions, and creamy crumbled feta. I often prepare this salad completely dairy-free, making it a available for everyone to enjoy. Plus, I'll share some handy tips to help you achieve th at perfect dairy-free version.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Main Course, Side Dish

Servings: servings

Calories: 321kcal

Author: Allie Petersen

Ingredients

5 oz fresh baby spinach leaves
1.5 cups thinly sliced fresh strawberries
1/4 cup thinly sliced red onion
~1/2 cup crumbled feta choose a dairy-free version if vegan (I used Violife Just Like Feta Block)
1 recipe Creamy Poppyseed Dressing

Caramelized Pecans

2 tbsp packed light brown sugar
1 tbsp water
sprinkle cinnamon
1/2 cup halved pecans

Instructions

Make your caramelized pecans first. In a small saucepan, add your brown sugar and water over medium heat. Stir until brown sugar has dissolved. Let it warm for a few minutes until you start to see a few bubbles form.
Add your halved pecans and stir until coated. Toast for 2-4 minutes, until they start to smell nutty and the sugar has thickened onto the pecans.
Pour then on a parchment-lined plate or baking sheet, spreading evenly, and cool for about 10 minutes while you prep your salad.
In a large salad bowl combine your spinach, sliced strawberries, and sliced red onion. Pour over half the poppyseed dressing and toss until the spinach leaves are coated. You want them to be evenly coated in dressing, but not drenched.
Add your caramelized pecans and feta crumbles. Toss again. Drizzle on a little extra dressing if needed. You likely will not use all the dressing (I used about 3/4).
Serve right away - enjoy!

Notes

Notes:

If you don't plan to eat all the salad right away, I recommend only dressing the part you are eating. Store the leftover salad/dressing separately. The salad will stay good for a few days but the dressing can last up to 10-14 days.
Nutrition facts were calculated with using 75% of the Creamy Poppyseed Dressing (as you likely will not need all of it for this recipe).
I love the Violife Just Like Feta Block for a dairy-free option. The flavor so similar to regular feta!

Nutrition