A fresh blend of spinach, strawberries, candied pecans, and creamy poppy seed dressing for any occasion.
# Ingredient List:
→ Salad
01 - 6 cups baby spinach, washed and dried
02 - 1 ½ cups fresh strawberries, hulled and sliced
03 - ½ cup candied pecans
04 - ¼ small red onion, thinly sliced (optional)
05 - ½ cup crumbled feta cheese (optional)
→ Candied Pecans
06 - ½ 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 - ½ teaspoon Dijon mustard
14 - ¼ teaspoon salt
15 - Freshly ground black pepper, to taste
# Recipe Steps:
01 - In a small skillet over medium heat, melt butter. Add pecan halves and granulated sugar, stirring constantly until pecans are coated and sugar is melted, about 3 to 4 minutes. Transfer pecans to parchment paper and allow to cool, then break apart.
02 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and freshly ground black pepper until emulsified. Set aside.
03 - In a large salad bowl, combine spinach, strawberries, red onion (if using), and feta cheese (if using). Add candied pecans and drizzle with poppy seed dressing just before serving. Toss gently to coat evenly.
