Description
This vibrant Summer Strawberry Spinach Salad combines sweet strawberries, juicy blueberries, creamy goat cheese, and crunchy pecans with a tangy poppy seed dressing. It is light, refreshing, and perfect for warm weather meals or gatherings.
Ingredients
10 oz fresh baby spinach
1 lb strawberries, hulled and sliced
1 cup blueberries
1/2 cup pecans
4 oz goat cheese, crumbled
1/2 small red onion, thinly sliced
1/3 cup olive oil
3 tbsp apple cider vinegar
2 tbsp honey
1 tbsp poppy seeds
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper
Instructions
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and black pepper until well combined. Alternatively, add the ingredients to a jar, secure the lid, and shake until smooth.
- Place the pecans in a dry skillet over medium heat and toast for about 5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool completely.
- In a large salad bowl, combine the baby spinach, sliced strawberries, blueberries, red onion, and cooled toasted pecans.
- Sprinkle the crumbled goat cheese evenly over the salad.
- Drizzle the desired amount of poppy seed dressing over the salad and gently toss to coat evenly. Serve immediately.
Notes
For added protein, top with grilled chicken, shrimp, or sliced steak.
Swap pecans with candied walnuts or sliced almonds for extra crunch.
Feta or blue cheese can be used instead of goat cheese.
Store dressing separately and toss just before serving to prevent wilting.
To make vegan, use plant-based cheese and substitute maple syrup for honey.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg
