Strawberry Spinach Salad

How to Make Strawberry Spinach Salad

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1. Toast the pecans in a dry frying pan over medium heat for 3 minutes, shaking the pan, until fragrant and lightly browned. Tip onto a plate to cool, then roughly chop.

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2. Whisk the oil, vinegar, sugar, mustard, poppy seeds, salt and pepper together in a small bowl or shake in a jar until it thickens slightly.

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3. Put the spinach in a large salad bowl and add the strawberries and red onion.

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4. Just before serving, drizzle over about two thirds of the dressing and toss gently.

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5. Scatter the pecans and the cheese over the top and serve straight away, with the remaining dressing on the side.

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Tips for Making Strawberry Spinach Salad

• Dress the salad at the last moment. Spinach wilts quickly in dressing, and the strawberries turn soft and bleed pink into the leaves.
• Toast the pecans in a dry pan and watch them. They go from golden to burnt in seconds once they smell nutty.
• Soak the sliced onion in cold water for 10 minutes if it is strong. This takes off the sharpness, and it stays crisp.

What to Serve with Strawberry Spinach Salad

• Grilled chicken
• Grilled salmon
• Crusty bread

Storing & Reheating Strawberry Spinach Salad

Best served immediately. The dressing keeps in a jar in the fridge for up to 5 days, and the undressed salad components will keep separately for 1 day.

Strawberry Spinach Salad FAQ: Common Questions

Strawberry Spinach Salad Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.