Ingredients:

  • 10 ounces fresh spinach, baby spinach preferred, washed and dried
  • 1 pound fresh strawberries, hulled and sliced
  • 1/2 cup pecans, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions:

  1. Spread pecans on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning! Let cool slightly.
  2. In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper. Taste and adjust seasonings as needed.
  3. In a large bowl, combine spinach, strawberries, toasted pecans, feta cheese, and red onion (if using).
  4. Just before serving, drizzle the poppy seed dressing over the salad and toss gently to coat. Serve immediately.