1quart (1lb, 450g)fresh strawberrieshulled and sliced or quartered
½red onionthinly sliced, see note 4
4ouncesfeta cheesecrumbled, see note 5
For the Creamy Balsamic Poppyseed Dressing
3tablespoonsextra virgin olive oil
⅓cupGreek yogurtsee note 1
1tablespoonhoneysee note 1
¼teaspoonground black pepper
Preheat the oven to 350°F/180°C.
Spread the pecans on a small rimmed baking sheet, and bake for 8 minutes. Remove from the oven and allow to cool completely, then roughly chop.
To make the dressing: combine all of the ingredients in a jar, add the lid, and shake until well combined and smooth.
To assemble the salad: to a large bowl, add the spinach, strawberries, red onion, chopped pecans, and half of the feta cheese. Dress with the dressing, and toss gently to combine. Top with the remaining crumbled feta and serve immediately.
Dressing Substitutions: Greek yogurt can be replaced with non-dairy yogurt to make a vegan dressing. Switch out the honey for agave nectar or maple syrup for a vegan option, or use your favorite sweetener.
The dressing will stay fresh in an airtight container in the fridge for up to 5 days.
If you don't have a mason jar, mix up the ingredients in a bowl using a whisk instead.
If red onions are too harsh for you, you can slice the onion and place in a bowl with cold water for 15 minutes, then drain and add to the salad.
Buy a block of feta and crumble it yourself for the best flavor. Goat cheese can be used instead of feta if you like.
Enjoy this salad immediately after dressing it. Leftovers don't keep well.
To make ahead: Store the prepared dressing and salad ingredients separately. Just before serving, slice the strawberries, assemble the salad, and toss with the dressing.