Ingredients:

  • 6 ounces (170g) fresh spinach, washed and dried (baby spinach preferred)
  • 1 pound (450g) fresh strawberries, hulled and sliced
  • 1/2 cup (50g) pecans, toasted (optional) and chopped
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (30g) thinly sliced red onion
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons (30ml) apple cider vinegar
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) poppy seeds
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. If toasting pecans, heat them in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden. Let cool, then chop.
  2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until well combined.
  3. In a large salad bowl, combine spinach, sliced strawberries, toasted pecans (if using), crumbled feta cheese, and sliced red onion.
  4. Pour the poppy seed dressing over the salad and gently toss to combine. Serve immediately.