Description
This strawberry spinach salad with vanilla-balsamic poppy seed dressing, pecan brittle, basil, and goat cheese is a delicious, healthy crowd pleaser!
Ingredients
Salad ingredients
- 10 ounces baby spinach (or a combo of spinach and arugula)
- 1 lb fresh strawberries, trimmed and sliced (1/4 inch thick) *See note.
- 1/4 cup fresh basil leaves, torn
- 1/4– 1/2 cup red onions, thinly sliced
- 2/3 cups goat cheese, crumbled, more for sprinkling
- 3/4–1 cup toasted pecans (or toasted slivered almonds) *or make the optional pecan brittle in notes
Strawberry Salad Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar ( or use white balsamic for the best flavor- see notes)
- 1 1/2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 2 teaspoons poppy seeds
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 garlic clove, finely minced (use a garlic press)
Pecan Brittle
- 1 cup pecans
- 1 teaspoon poppyseeds
- 1–2 tablespoons maple syrup (enough to coat)
- pinch salt and pepper
Instructions
- Make the pecan brittle (if using) and let it cool. * See notes
- Whisk dressing ingredients together in a small bowl or small jar- or use a mini blender adding the poppy seeds after it is blended. (My preference).
- If sensitive to onions, soak the sliced onions in a bowl of cold salted water until ready to use. Drain before using.
- Place the spinach, sliced strawberries, basil, drained onions, and pecans (save some for the top) in an extra-large bowl. Re-whisk the dressing and add enough to lightly coat the salad, tossing well. Toss in the crumbled goat cheese, saving a couple of tablespoons for the top.
- Pour the salad onto a platter or large serving bowl. Sprinkle with the remaining goat cheese and pecans.
Notes
Strawberries– If using tender small, farmer’s market strawberries, halve or quarter them so they hold up better.
White Balsamic vinegar– if using, reduce maple syrup to 1 tablespoon.
Pecan Brittle
- Toast pecans in a medium non-stick skillet, stirring over medium heat, until toasty and warmed through, about five minutes.
- Season with salt and pepper. Pour in 1-2 tablespoons of maple syrup (enough to coat) and a teaspoon of poppy seeds if you like.
- Let this bubble and cook for 30-60 seconds. Turn off heat.
- Fluff it up a bit, place on a small plate, and let it cool. It will harden as it cools (sometimes I’ll put it in the freezer). Alternatively, you can make our Maple Pecans in the oven, or just use toasted pecans.
For a crowd- use a blender for big batches of dressing, and store for up to 3 days in the fridge. Brittle can be made 3 days ahead and stored uncovered on the counter. Goat cheese is most easily crumbled when it is very cold- crumble it ahead (small crumbles) and store it in the fridge. Prep strawberries the same day as serving. Assemble and dress the salad right before serving.
Can you use feta? Yes, you can, but goat cheese tastes better. If you absolutely must use feta, use sheep’s milk feta stored in water. A hard, salty feta will overpower the salad.
Nutrition
- Serving Size: Side salad
- Calories: 206
- Sugar: 8.3 g
- Sodium: 209.2 mg
- Fat: 16.5 g
- Saturated Fat: 2.7 g
- Carbohydrates: 13.2 g
- Fiber: 3.2 g
- Protein: 3.9 g
- Cholesterol: 3.3 mg