Strawberry Spinach Salad with Feta and Toasted Pecans

A bowl of strawberry spinach salad with sliced strawberries, pecans, and crumbled cheese sits on a white wooden table, surrounded by salad tongs, a watermelon napkin, and a small jar of dressing.

Strawberry Spinach Salad with Feta and Toasted Pecans

Welcoming spring and summer with this fresh and easy Strawberry Spinach Salad with feta and toasted pecans is the best rite of passage I can think of. Fresh, sweet strawberries, crunchy pecans, and savory feta, drizzled with a sweet poppy seed dressing; it's the taste of sunny days in every bite.

Prep Time15

Total Time15

Servings: servings

Calories: 185kcal

Author: Stephanie Wilson

Ingredients

Salad:

12 ounces baby spinach
16 ounces strawberries quartered
1/2 cup crumbled feta cheese
1/2 cup toasted pecans

Dressing:

1/2 cup olive oil
1/4 cup vinegar white, red, apple cider, balsamic
3 tablespoons sugar
1 teaspoon poppy seeds
1/2 teaspoon Dijon mustard
salt and pepper to taste

Get Recipe Ingredients

Instructions

Prepare the Sweet Poppy Seed Dressing and set aside.
In a salad bowl, combine the spinach, strawberries, crumbled feta, and toasted pecans. Pour the salad over the greens and toss until evenly coated.

Notes

To toast the pecans in a dry skillet, heat a small skillet over medium-low heat. Add the pecans and toast until fragrant, about 10 to 15 minutes. Stir often to prevent scorching.
Make Ahead: You can prepare the components ahead of time, but for the freshest texture, it’s best to assemble just before serving. Wash and dry the spinach, slice the strawberries, toast the pecans, and mix the dressing in advance. Store each separately in the refrigerator and combine when ready to serve.

Nutrition