Ingredients
Equipment
Method
- Place pecans in a dry skillet over medium heat. Toast for 3-5 minutes, shaking frequently, until fragrant. Remove from heat and let cool.
- In a small bowl or jar, whisk together the avocado oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until emulsified.
- In a large salad bowl, combine the baby spinach, sliced strawberries, cooled toasted pecans, crumbled feta, and thinly sliced red onion.
- Just before serving, drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Nutrition
Notes
Tip 1: For extra crisp red onions with a milder flavor, soak the slices in ice water for 10 minutes before adding to the salad.
Tip 2: Ensure all your greens and berries are completely dry before assembling the salad to prevent it from becoming soggy.
Tip 3: The dressing can be stored in an airtight container in the refrigerator for up to 1 week.
Tip 2: Ensure all your greens and berries are completely dry before assembling the salad to prevent it from becoming soggy.
Tip 3: The dressing can be stored in an airtight container in the refrigerator for up to 1 week.
