Strawberry Spinach Salad with White Wine Poppy Seed Vinaigrette
A light and bright salad with spinach, strawberries, and toasted pecans finished with a white wine and poppy seed vinaigrette.
Ingredients
Salad
- 5 - 6 cups fresh baby spinach
- 1½–2 cups fresh strawberries, sliced
- ¼ cup red onion, thinly sliced
- ⅓ cup pecans, lightly toasted
- ¼ cup crumbled feta cheese
Dressing
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 2 tsp honey, or to taste
- 1 clove garlic, finely minced or grated
- 2 tsp poppy seeds
- salt and pepper to taste
Instructions
Make the Dressing
- In a small bowl or jar, whisk together the white wine vinegar, Dijon mustard, honey, and garlic
- Slowly drizzle in the olive oil while whisking until the dressing is smooth and emulsified. Stir in the poppy seeds.
- Taste and adjust as needed. Add a little more honey if your strawberries are tart. Add a splash more vinegar for extra brightness.
- Add salt and pepper to taste
Assemble the salad
- In a large bowl, combine the spinach, strawberries, red onion, pecans, and feta.
- Drizzle with the dressing and toss gently to coat.