Sun-Kissed Spinach and Strawberry Salad with Maple-Balsamic Poppy Seed Dressing
Baby spinach, fresh strawberries, and toasted pecans come together in this bright salad, finished with a maple-balsamic poppy seed dressing that balances sweet and tangy notes. The dressing takes about five minutes to whisk together, and the whole salad is ready in under 20 minutes. Serve it as a light lunch or a starter alongside a larger meal.
Equipment
- Large mixing bowl
- Small bowl and whisk (or a jar with lid)
- Baking sheet or dry skillet
- Chef's knife
- Cutting board
- Salad spinner
- Measuring cups and spoons
- Tongs
Ingredients
For the Toasted Pecans:
- ¾ cup raw pecan halves fresh, untoasted; look for plump halves with a sweet aroma
For the Maple-Balsamic Poppy Seed Dressing:
- 2 tablespoons aged balsamic vinegar well-rounded, syrupy style for best flavor
- 1 ½ tablespoons pure maple syrup grade A amber for balanced sweetness
- 1 teaspoon Dijon mustard smooth Dijon to aid emulsification
- ¼ teaspoon fine sea salt adjust to taste
- ⅛ teaspoon freshly ground black pepper plus more to finish
- 3 tablespoons extra-virgin olive oil fruity, low bitterness; cold-pressed preferred
- 1 teaspoon poppy seeds fresh; store sealed to retain aroma
- ½ teaspoon orange zest finely grated; optional for lift
For the Salad:
- 6 cups baby spinach lightly packed; thoroughly dried for best dressing adhesion
- 2 cups strawberries, hulled and sliced ripe and fragrant; about 10–12 oz
- ½ cup very thinly sliced red onion from about 1/4 small onion; soak to mellow if desired
- 1 medium ripe avocado, diced firm-ripe; optional for creaminess
- ½ cup vegan feta, crumbled try Violife or Follow Your Heart; optional but recommended
- 1 tablespoon pumpkin seeds (pepitas), toasted optional extra crunch if not using all the pecans in-salad
- 1 pinch flaky sea salt to finish; optional
Instructions
- Toast the Pecans (oven method): Preheat the oven to 350°F (175°C). Spread pecan halves on a baking sheet in a single layer and toast for 7–8 minutes until a deep nutty aroma develops and the color deepens slightly. Cool on the tray. Stovetop alternative: Toast in a dry skillet over medium heat, stirring frequently, 3–5 minutes.
- Make the Dressing: In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon, salt, and pepper. While whisking, slowly stream in the olive oil until the dressing looks glossy and lightly thickened (emulsified). Stir in poppy seeds and orange zest. Jar method: Add all dressing ingredients to a jar, seal, and shake vigorously for 20–30 seconds.
- Prep the Produce: Rinse spinach well and dry thoroughly in a salad spinner so the dressing clings. Hull and slice strawberries. Thinly slice red onion; if you prefer a milder bite, soak slices in ice water for 5 minutes, then pat dry. Dice avocado just before assembling to prevent browning.
- Dress and Toss: In a large bowl, combine spinach, about two-thirds of the strawberries, the red onion, and half the pecans. Drizzle with roughly half the dressing and toss gently with tongs until the leaves are just glossed—no pooling at the bottom. Taste and adjust salt or acidity as needed.
- Finish and Serve: Plate the salad in shallow bowls. Top with remaining strawberries and pecans, scatter the vegan feta and pumpkin seeds, and spoon on more dressing to taste. Finish with a crack of black pepper and a whisper of flaky sea salt. Serve immediately while the nuts are still aromatic and the berries glisten.
Notes
Michelle’s Tips:
- Softer Onions Fast: A 5-minute ice-water soak tames sharpness without dulling crunch.
- Maximize Berry Flavor: If your strawberries are less sweet, sprinkle them with a tiny pinch of sugar and a drop of balsamic 5 minutes before assembling.
- Nut Swap: Almonds, hazelnuts, or pistachios toast beautifully. For nut-free, use sunflower seeds or extra pepitas.
- Oil Variation: A light, fruity extra-virgin olive oil shines here; for a softer profile, blend in 1 tablespoon avocado oil.
- Protein Boost: Add grilled marinated tofu or tempeh slices; keep seasoning lemony to match the dressing.
Nutrition
Calories: 445kcalCarbohydrates: 24gProtein: 8gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gCholesterol: 17mgSodium: 429mgPotassium: 774mgFiber: 8gSugar: 11gVitamin A: 4395IUVitamin C: 62mgCalcium: 197mgIron: 3mg
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