Brazil Nut Free Strawberry Spinach Salad with Balsamic Poppyseed Vinaigrette
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Learn more →Ingredients
4 servings
For the candied pecans
- ½ cup pecan halves
- 1 tbsp granulated sugar
- 1 tsp unsalted butter
- pinch of salt
For the balsamic poppyseed vinaigrette
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- ¼ cup extra-virgin olive oil
- 1 tsp poppyseeds
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 5 oz baby spinach
- 1 lb fresh strawberries, hulled and sliced
- ¼ cup red onion, thinly sliced
- 3 oz feta cheese, crumbled
Instructions
- 1
Make the candied pecans: heat a small skillet over medium heat and add the butter. Once melted, add the pecan halves, granulated sugar, and a pinch of salt. Stir constantly for 3–4 minutes, until the sugar melts and coats the pecans in a golden, glossy layer — watch closely, as the sugar can burn quickly. Immediately transfer the pecans to a piece of parchment paper or a lightly oiled plate and spread them in a single layer to cool completely, about 5 minutes.
- 2
Make the vinaigrette: combine the balsamic vinegar, honey, and Dijon mustard in a small bowl and whisk until smooth. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Stir in the poppyseeds, salt, and black pepper.
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