About this recipe

A bright, crowd-pleasing salad that balances sweet strawberries, tender baby spinach, crunchy toasted pecans, and creamy feta — all tied together with a tangy-sweet poppy seed dressing. Ready in under 15 minutes and elegant enough for company, yet simple enough for a weeknight side.

Instructions

1. 1

   Place the chopped pecans in a small dry skillet over ^[medium heat]. Toast, stirring frequently, for 3–5 minutes until fragrant and lightly golden. Transfer immediately to a plate to cool — they burn quickly.

2. 2

   In a small mixing bowl or jar, combine the extra-virgin olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, fine sea salt, and black pepper. Seal and shake vigorously (or whisk) until fully emulsified and smooth. Taste and adjust sweetness or acidity as needed.

3. 3

   Add the baby spinach to a large salad bowl. Scatter the sliced strawberries, thinly sliced red onion, and cooled toasted pecans over the top. Sprinkle the crumbled feta cheese evenly across the salad.

4. 4

   Drizzle the poppy seed dressing over the salad just before serving. Gently toss to coat everything evenly, being careful not to bruise the baby spinach or break up the strawberries. Serve immediately.