Tender spinach paired with sweet strawberries, crunchy candied pecans, and a creamy poppy seed dressing.
# 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
# Directions:
01 - Melt butter in a small skillet over medium heat. Add pecan halves and granulated sugar, stirring constantly until pecans are fully coated and sugar is melted, approximately 3 to 4 minutes. Transfer pecans onto parchment paper to cool and separate once cooled.
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 - Combine baby spinach, sliced strawberries, thinly sliced red onion, and crumbled feta cheese in a large salad bowl. Add the cooled candied pecans. Drizzle with poppy seed dressing just before serving and toss gently to coat evenly.
