Ingredients:

  • 170g (6 oz) fresh baby spinach
  • 450g (1 lb) fresh strawberries, hulled and vertically sliced
  • 100g (3.5 oz) feta cheese, crumbled
  • 50g (1/2 cup) pecan halves
  • 0.25 red onion, shaved paper-thin
  • 60ml (1/4 cup) extra virgin olive oil
  • 30ml (2 tbsp) aged balsamic vinegar
  • 1 tsp Dijon mustard
  • 0.5 tsp honey
  • 0.125 tsp fine sea salt
  • 0.125 tsp freshly cracked black pepper

Instructions:

  1. Place the 50g of pecan halves in a cold, dry skillet over medium heat. Note: Starting with a cold pan allows the heat to penetrate the center of the nut before the outside burns.
  2. Toast the pecans for 3–5 minutes, tossing frequently, until they release a warm, woody aroma. Remove them from the heat immediately so they don't over toast.
  3. Grab a small glass jar and pour in the 60ml of olive oil, 30ml of balsamic vinegar, 1 tsp Dijon mustard, and 0.5 tsp honey.
  4. Screw the lid on tight and shake vigorously for 30 seconds until the liquid looks opaque and velvety.
  5. Place your 170g of washed and thoroughly dried baby spinach into your large serving bowl.
  6. Add the 450g of vertically sliced strawberries and the 0.25 of shaved red onion on top of the greens.
  7. Drizzle the dressing from the jar over the salad components.
  8. Toss everything gently with large spoons until the leaves are evenly glistening but not weighed down.
  9. Sprinkle the 100g of crumbled feta and the cooled pecans over the top.
  10. Finish with a final pinch of sea salt and freshly cracked black pepper until the colors look bright and seasoned. Cranberry Fluff Salad Recipe: Creamy Side for 10 Servings — Master this cranberry fluff salad recipe for a vibrant holiday side. Includes...Strawberry Jello Salad Recipe in 30 Minutes — Master the Strawberry Jello Salad Recipe with our step-by-step guide. Learn h...Taco Salad With Catalina Dressing Recipe for 6 Servings — Master this taco salad with catalina dressing recipe. Featuring a step-by-ste... $img_2$