The Best Strawberry Spinach Salad EVER
User Reviews
4.8
The Best Strawberry Spinach Salad EVER
Description
The Best Strawberry Spinach Salad EVER mixes tender baby spinach leaves with sweet, juicy strawberries and a scattering of creamy feta cheese. Optional candied nuts, made by coating walnuts or pecans in butter and brown sugar and caramelizing them, provide a crunchy element to the salad. The lemon poppyseed citronette dressing combines olive oil, fresh lemon juice and zest, Dijon mustard, honey, poppy seeds, and kosher salt, which is whisked until emulsified and lets the flavors meld before tossing with the salad ingredients. The dressing’s citrus brightness balances the sweetness from the strawberries and nuts, while the feta adds a salty tang.
The candying of nuts on the stovetop ensures a quick caramel coating that cools crisp, adding texture contrast. Tossing the salad just before serving prevents wilting, as recommended, and storing leftover salad undressed keeps it fresh for up to four days. The dressing can be stored separately up to five days and shaken before use. This salad works well as a light lunch or side dish.
Ingredients
Candied Nuts (optional step)
- 3/4 cup walnuts chopped, or pecans, 84 g
- 2 tbsp brown sugar 24 g
- 2 tsp butter unsalted, 9 g
Lemon Poppyseed Citronette Dressing
- 1/4 cup light olive oil or grapeseed oil, 60 mL
- 1/2 tsp honey optional, 4 g
- 1/2 tsp poppy seeds 4 g
- 1/2 tsp Dijon mustard 4 g
- lemon zest of half lemon
- lemon juice of 1
- 1/2 tsp kosher salt 4 g
Strawberry Spinach Salad
- 8 oz baby spinach 240 g, fresh, washed
- 8 oz strawberry 240 g, fresh, sliced
- 5 oz feta cheese 130 g, crumbled
- 3/4 cup pecan candied, or other nuts
Instructions
- Candied Nuts (optional step)
- Line a baking sheet with parchment or wax paper. Set aside.
- Melt the butter in a nonstick skillet over medium heat. Add in the nuts and brown sugar, stirring with a silicone spatula to coat the nuts in the butter and brown sugar.
- Cook the mixture over medium heat, stirring constantly until the sugar begins to caramelize (about 3-4 minutes).
- Spread out the candied nuts on the prepared parchment paper-lined baking sheet to cool. Make sure to press them into one layer so they can cool quickly and can be broken apart from each other.
- Lemon Poppy Seed Dressing
- In a medium-sized bowl, add in the olive oil, poppy seeds, Dijon mustard, fresh lemon zest, fresh lemon juice, and kosher salt. Whisk vigorously until well combined and emulsified, then allow flavors to meld at room temperature for at least 5-15 minutes.
- To Serve
- In a large salad bowl, toss the clean spinach, strawberry slices, the cooled candied nuts, and feta cheese together.
- Serve with the lemon poppyseed dressing, but don't pour it on until ready to serve.
Notes
- Dress the salad immediately before serving to maintain crispness.
- Store leftover undressed salad in the refrigerator for up to four days.
- Keep leftover lemon poppyseed dressing refrigerated separately for up to five days and shake well before using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 183kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 33mg | 11% |
| Sodium | 268mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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