Bright blend of spinach, strawberries, candied pecans, and poppy seed dressing for light meals.
# What You'll 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
# How to Make It:
01 - Melt butter in a small skillet over medium heat. Add pecans and sugar, stirring constantly for 3 to 4 minutes until pecans are evenly coated and sugar has melted. Transfer to parchment paper to cool completely, then break apart.
02 - Whisk together olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and freshly ground black pepper in a small bowl or jar until emulsified. Set aside.
03 - In a large bowl, combine spinach, strawberries, red onion, and feta cheese if using. Add candied pecans and drizzle with dressing just before serving. Toss gently to coat evenly.
