Strawberry Spinach Salad Fresh

# What You Need:

→ 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

# Directions:

01 - In a small skillet over medium heat, melt butter. Add pecans and sugar, stirring constantly until pecans are coated and sugar is melted, about 3 to 4 minutes. Transfer pecans to 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 fully emulsified. Set aside.

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

# Helpful Hints:

01 -

It comes together faster than you'd think, and you can prep everything hours ahead if you're clever about it.
The sweet-savory balance is addictive without feeling heavy, so you can eat a huge bowl and still feel great.
One dressing does everything—no fussy layering or complicated techniques, just a gentle toss before serving.

02 -

Wet spinach will make your whole salad sad, so run it through a salad spinner if you have one, or wrap it in a clean kitchen towel and gently squeeze out moisture.
The candied pecans can be made a full day ahead and kept in an airtight container, which means most of the actual work happens before your guests arrive.

03 -