About this recipe

A bright, beautiful salad that's as easy as it is impressive. Fresh baby spinach is topped with juicy sliced strawberries, crunchy candied pecans, creamy crumbled feta, and thinly sliced red onion — all brought together with a simple, tangy-sweet poppy seed dressing. This crowd-pleaser works as a light lunch or an elegant side dish for any occasion.

Instructions

1. 1

   In a small mixing bowl, whisk together the extra-virgin olive oil, apple cider vinegar, honey, and Dijon mustard until smooth and emulsified, about 30 seconds.

2. 2

   Stir in the poppy seeds, kosher salt, and black pepper. Taste and adjust — add a little more honey if you prefer it sweeter, or a splash more apple cider vinegar for extra tang. Set aside.

3. 3

   Make sure your baby spinach is completely dry (wet spinach will dilute the dressing). Add it to a large salad mixing bowl.

4. 4

   Scatter the sliced strawberries, candied pecans, feta cheese, and red onion slices evenly over the spinach. Add almonds if using.

5. 5

   Just before serving, drizzle the poppy seed dressing over the salad. Toss gently to coat everything lightly — start with about two-thirds of the dressing and add more to taste. Serve immediately.