Scale

5–6 cups baby spinach, washed and dried

1½ cups fresh strawberries, hulled and sliced

¼ small red onion, thinly sliced

½ cup pecans or walnuts, toasted

⅓ cup crumbled feta or goat cheese (optional)

For the Dressing:

¼ cup extra virgin olive oil

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

2 teaspoons honey

1 teaspoon poppy seeds

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Toast nuts in a dry skillet over medium heat for 3–5 minutes. Let cool.
In a jar, combine olive oil, balsamic vinegar, mustard, honey, poppy seeds, salt, and pepper. Shake well.
Slice strawberries and onions. Dry spinach thoroughly.
In a large bowl, layer spinach, strawberries, onions, and nuts.
Add crumbled cheese if using.
Drizzle with dressing just before serving. Toss gently to combine.

Make dressing up to 5 days in advance.

Keep salad components separate if prepping ahead.

Substitute fruits and nuts as desired.