Description
A refreshing salad with fresh spinach, sweet strawberries, crunchy candied pecans, and a tangy poppy seed dressing.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup water
- 2 cups pecan halves
- 1 tablespoon butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 pound fresh spinach, washed and dried
- 2 cups sliced strawberries
- 1/2 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup poppy seeds
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- To make the candied pecans, combine sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves.
- Add pecans and butter. Cook, stirring constantly, until the liquid evaporates and the sugar crystallizes onto the pecans.
- Remove from heat and stir in cinnamon and salt. Spread the pecans in a single layer on a baking sheet lined with parchment paper to cool.
- In a large bowl, combine spinach, strawberries, and red onion. Add feta cheese if desired.
- To make the poppy seed dressing, whisk together poppy seeds, white vinegar, sugar, olive oil, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss gently to combine.
- Top the salad with cooled candied pecans before serving.
Notes
- You can substitute other nuts like walnuts or almonds for pecans.
- Adjust the amount of red onion to your preference.
- The dressing can be made ahead of time and stored in the refrigerator.
- Add grilled chicken or shrimp for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550
- Sugar: 45g
- Sodium: 250mg
- Fat: 38g
- Saturated Fat: 5g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg