Strawberry Spinach Salad
Introduction
Ah, salads! Those vibrant bowls of greens that can either dazzle your taste buds or leave you feeling like you’ve just munched on a pile of soggy leaves. Today, I’m so excited to share a salad recipe that totally breaks the mold! It’s like summer on a plate, bursting with juicy strawberries, crunchy pecans, and creamy feta cheese. Seriously, I could eat this every day and never get tired of it. Join me on this delicious journey of crafting a stunning, colorful salad that will impress everyone at your table—yes, even your picky brother-in-law!
Detailed Ingredients with measures
For the salad:
8 cups mixed salad greens (I usually use a mix of spring mix, baby kale, arugula, and spinach because variety is the spice of life)
1 pint strawberries, sliced (fresh from the farmer’s market, if you can!)
3/4 cup pecans, toasted and roughly chopped (toast them a bit in a pan for extra crunch—don’t burn ’em like I did once!)
4 oz feta cheese, crumbled (because feta makes everything better)
Optional: 1/4 cup fresh basil leaves, chopped (if you have it on hand; it adds a lovely perfume to the mix)
For the dressing:
1/4 cup extra virgin olive oil (the good stuff, please!)
2 tablespoons red wine vinegar (it’s tangy and fabulous)
1 tablespoon honey (or maple syrup if you’re feeling adventurous)
1 teaspoon Dijon mustard (for a little zing)
Salt and pepper, to taste (just a pinch gives it life)
Prep Time
Let’s talk prep time. You can whip this up in about 15 minutes. I swear! Just enough time to pour yourself a glass of wine and pretend you’re in a fancy restaurant (even if you’re still in your pajamas).
Cook Time, Total Time, Yield
Cook Time: No cooking required—yay!
Total Time: Just about 15 minutes, remember?
Yield: This beauty serves about 4-6 people, depending on how generous you’re feeling.
Now, let’s dive into the salad-making process! In a large bowl, mix those vibrant greens, succulent strawberries, crunchy pecans, and crumbly feta. If you’re using basil, toss that in, too! It adds a lovely pop of color and aroma.
For the dressing, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until creamy and delicious.
Drizzle that heavenly dressing over the salad just before serving to keep everything fresh. Toss it gently and boom—salad perfection right there! Serve immediately and get ready for compliments. That’s right; you’re about to be the salad queen (or king) of the kitchen!
Detailed Directions and Instructions
Step 1: Prepare the Salad
Begin by grabbing a large bowl—something big enough to toss everything together without much risk of it flying out! In this bowl, combine the 8 cups of mixed salad greens. You can use a combination of spring mix, baby kale, arugula, and spinach. Toss it gently to mix the greens, and then add in the sliced strawberries, roughly chopped toasted pecans, crumbled feta cheese, and the optional fresh basil leaves if you’re feeling fancy. Just take your time and be gentle; we want to keep those greens looking fresh and vibrant.
Step 2: Make the Dressing
Now, let’s whip up the dressing! Use a small bowl or a jar—whatever you have on hand. Measure out 1/4 cup of extra virgin olive oil and pour it into the bowl. Then add in 2 tablespoons of red wine vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Don’t forget a pinch of salt and a sprinkle of pepper for that extra pizzazz! Whisk everything together until it’s well mixed and has that nice emulsified look. If you’re using a jar, just put the lid on tight and shake it up like you mean it!
Step 3: Combine Salad and Dressing
Once your salad looks bright and colorful, and your dressing has come together beautifully, it’s time to marry the two! Just before you’re ready to serve, drizzle the dressing over the salad. This ensures that the greens stay crisp and fresh. Toss everything gently to coat all the ingredients evenly. This is where the magic happens—make sure every bite has a bit of that delicious dressing!
Step 4: Serve and Enjoy
Now, it’s time to share this beautiful salad with the world (or just your dinner table)! Serve immediately and watch as everyone digs in. Enjoy the delightful combination of flavors and textures.
Notes
Freshness is Key
For the best flavor, make sure all your ingredients are as fresh as possible. This salad shines with ripe, juicy strawberries and crisp greens!
Toasting the Pecans
If you haven’t toasted your pecans yet, you can do so by spreading them on a baking sheet and placing them in a preheated oven at 350°F (175°C) for about 5-7 minutes until they’re fragrant. Keep an eye on them to avoid burning!
Mix and Match
Feel free to get creative! If you don’t have pecans, walnuts or almonds would work too. And if feta isn’t your favorite, try goat cheese for a different flavor profile.
Storage Tips
If you have leftovers, store the salad and dressing separately in the fridge to keep everything fresh for the next day. Toss the salad with dressing just before serving.
Cook techniques
Toasting nuts
To get those pecans perfectly toasted, spread them out in a single layer on a dry skillet over medium heat. Keep an eagle eye on them and stir or shake the pan every 30 seconds or so. Nuts go from golden delicious to burnt in a heartbeat, so it’s better to take them off the heat a tad early—they’ll keep toasting lightly off the burner. The toasty aroma is your cue they’re ready; it adds that irresistible crunch and depth to your salad.
Emulsifying the dressing
Whisking the olive oil with vinegar, honey, and Dijon mustard until they combine into a smooth, slightly thick dressing is the secret sauce here. It’s all about patience and a steady hand. Or if you’re in a hurry, shake everything vigorously in a jar with a lid. The mustard helps bind oil and vinegar, so your dressing won’t just separate instantly. Once whisked, taste and tweak salt and pepper to balance sweetness and tang perfectly.
Gently tossing the salad
Treat the greens like fragile little treasures—gently but thoroughly toss the salad to evenly coat each leaf and slice of strawberry with the dressing. Use large salad servers or clean hands to lift and fold rather than stir aggressively. This way, the fragile spring mix and baby kale won’t bruise or wilt before serving. The goal is a light embrace of flavors, not a wrestling match in the bowl.
Adding fresh herbs
If you choose basil, chop it roughly right before adding it to the salad to keep those vibrant, aromatic oils alive. Basil can quickly lose its zing if it gets smooshed or added too early. It’s that little pop of green that makes folks say, “Oh wow, what’s that?” while sneaking in extra freshness without overpowering.
FAQ
Can I substitute the pecans with other nuts?
Absolutely! Walnuts, almonds, or even pistachios work great. Toast them the same way to bring out their best flavor and crunch.
What if I don’t have Dijon mustard for the dressing?
No worries! You can swap it with a small amount of regular mustard or even a pinch of mustard powder. It helps emulsify the dressing but isn’t a strict must-have.
How far ahead can I prep this salad?
Prep the nuts, slice the strawberries, and crumble the feta a few hours ahead. Keep the greens separate and toss everything with dressing right before serving to avoid sogginess.
Can I use frozen strawberries?
Fresh is best here because frozen strawberries get watery as they thaw, making the salad soggy. If frozen is all you have, drain them well and pat dry, but fresh is really worth the effort.
How do I store leftovers?
If you have leftovers (lucky you!), keep them undressed in an airtight container in the fridge for up to a day. Once dressed, it’s best eaten immediately, as the greens wilt quickly.
Can I make the dressing without honey?
You sure can! Try a little maple syrup or agave as a natural sweetener, or just leave it out if you prefer a more tangy dressing. Adjust seasoning to taste.
Conclusion
This delightful salad bursts with flavors that mirror the joys of a sunny day. The combination of fresh salad greens and sweet strawberries creates a vibrant base, while the toasted pecans add a satisfying crunch, and the feta cheese introduces a creamy tang that makes each bite exciting. Tossed with a simple yet zesty dressing, this salad is not just a side dish—it’s an experience that embraces the essence of fresh ingredients coming together. Whether you’re enjoying it as a flavorful partner to grilled chicken or as a refreshing meal on its own, it’s sure to bring smiles at your table. Don’t forget, if you have leftover dressing (which I doubt you will because it’s so good), it keeps well in the fridge for a couple of days, just give it a good shake before using!
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