Strawberry Spinach Salad

# What You Need:

→ Salad

01 - 6 cups baby spinach, washed and dried

02 - 1 1/2 cups fresh strawberries, hulled and sliced

03 - 1/2 cup candied pecans

04 - 1/4 small red onion, thinly sliced (optional)

05 - 1/2 cup crumbled feta cheese (optional)

→ Candied Pecans

06 - 1/2 cup pecan halves

07 - 2 tablespoons granulated sugar

08 - 1 tablespoon butter

→ Poppy Seed Dressing

09 - 3 tablespoons olive oil

10 - 2 tablespoons apple cider vinegar

11 - 1 tablespoon honey

12 - 1 tablespoon poppy seeds

13 - 1/2 teaspoon Dijon mustard

14 - 1/4 teaspoon salt

15 - Freshly ground black pepper, to taste

# Directions:

01 - Melt butter in a small skillet over medium heat. Add pecans and sugar, stirring constantly until pecans are well coated and sugar dissolves, about 3 to 4 minutes. Spread pecans on parchment paper to cool, then break apart.

02 - Whisk together olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper in a small bowl or jar until emulsified. Set aside.

03 - Combine spinach, strawberries, red onion, and feta cheese, if using, in a large bowl. Add candied pecans. Just before serving, drizzle with dressing and toss gently to coat.

# Expert Suggestions:

01 -

Comes together in under twenty minutes, which means you can make it on the morning of a gathering without stress.
The candied pecans are addictively salty-sweet and honestly steal the show every single time.
It's elegant enough to serve at a dinner party but casual enough for a Wednesday lunch.
Naturally vegetarian, and easily adapted for any dietary restriction you might have.

02 -

Dress the salad at the last possible moment, or your spinach will collapse into a sad, soggy heap; the components are best enjoyed when they still have texture and personality.
Make the candied pecans ahead if you want—they keep for days in an airtight container and somehow taste even better the next day.

03 -