Strawberry Spinach Salad

# 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 unsalted 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

# Method:

01 - Melt butter in a small skillet over medium heat. Add pecan halves and granulated sugar, stirring constantly until pecans are coated and sugar dissolves, approximately 3 to 4 minutes. Transfer pecans onto parchment paper and allow to cool before breaking apart.

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 well emulsified. Set aside.

03 - Combine baby spinach, sliced strawberries, red onion, and feta cheese (if using) in a large salad bowl. Add candied pecans. Drizzle with poppy seed dressing just before serving and toss gently to coat evenly.

# Expert Advice:

01 -

The candied pecans make everything taste like you actually spent time in the kitchen, even though they only take five minutes.
It comes together in under twenty minutes, which means you can literally throw it together while people are arriving.
The poppy seed dressing tastes homemade in a way that bottled dressings just can't match.

02 -

Never dress the salad more than a few minutes before serving, or the spinach will wilt and the pecans will lose their crunch.
If you're bringing this to a potluck or gathering, pack the dressing separately and assemble it there, which also keeps everything looking fresh and vibrant.

03 -