Pioneer Woman Spinach Strawberry Salad

This vibrant Pioneer Woman Spinach Strawberry Salad is prepared using fresh baby spinach, strawberries, raw pecans, red onion, and crumbled feta cheese. This refreshing Spinach Strawberry Salad recipe is perfect for a light lunch or as a side dish for dinner, taking about 20 minutes to prepare and can serve up to 4 people.

Pioneer Woman Spinach Strawberry Salad Ingredients

For the Strawberry Spinach Salad:

• 10 ounces fresh baby spinach
• 1-quart strawberries, hulled and quartered (about 1 lb)
• 3/4 cup raw pecans
• 1/2 small red onion, very thinly sliced
• 3/4 cup crumbled feta cheese

For the Poppy Seed Dressing:

• 1/4 cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons poppy seeds
• 1 1/2 tablespoons honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

How To Make Pioneer Woman Spinach Strawberry Salad

1. Toast the Pecan: Preheat the oven to 350°F. Spread the pecans on a baking sheet in a single layer. Bake them for 8 to 10 minutes until they are fragrant and lightly toasted. Once done, remove the pecans from the oven and roughly chop them. Set the chopped pecans aside to cool completely.
2. Soak the Onions: Place the thinly sliced red onion in a bowl filled with cold water. Allow them to soak while you prepare the other ingredients.
3. Prepare the Poppy Seed Dressing: In a small bowl or jar, combine the balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and black pepper. Whisk the ingredients together until well blended. If you are using a jar, shake it well to combine all the dressing ingredients thoroughly.
4. Mix the Salad Base: In a large salad bowl, place the fresh baby spinach and quartered strawberries. Drain the soaked red onions and add them to the bowl. Pour about half of the prepared poppy seed dressing over the salad. Toss the salad gently to coat the spinach leaves evenly with the dressing.
5. Add Cheese and Pecans: Add the crumbled feta cheese and the toasted pecans to the salad bowl. Gently toss the salad to mix the cheese and pecans evenly with the spinach and strawberries. Make sure all ingredients are well distributed throughout the salad.
6. Serve the Salad: Serve the spinach strawberry salad immediately to ensure maximum freshness. Offer the remaining poppy seed dressing on the side for those who prefer extra dressing. Enjoy this vibrant and delicious salad as a refreshing dish for any occasion.

Recipe Tips

• Add some extra crunch: Toast a handful of sunflower seeds and sprinkle them over the salad just before serving for a delightful crunch and added nutrition.
• Enhance the sweetness: Drizzle a little maple syrup over the salad if your strawberries are not as sweet as you’d like. This will balance the flavors nicely.
• Boost the protein: Add some grilled chicken or shrimp to the salad to make it a more filling and protein-packed meal.
• Mix up the greens: Use a mix of baby spinach and arugula for a peppery twist and more complex flavor profile in your salad.

What To Serve With Strawberry Spinach Salad 

Serve your vibrant Spinach Strawberry Salad with roasted sweet potatoes, quinoa pilaf, garlic herb grilled chicken, lemon butter salmon, or a tangy citrus couscous salad.

You can also pair it with avocado toast, stuffed bell peppers, or crispy chickpea fritters.

How To Store Strawberry Spinach Salad 

To Refrigerate: Store the leftover salad in an airtight container in the refrigerator. Keep the dressing separate to prevent the salad from becoming soggy. Consume within two days for the best taste and texture.

To Freeze: Freezing spinach strawberry salad is not recommended. The fresh ingredients, especially the spinach and strawberries, will lose their texture and flavor when frozen and thawed.

Frequently Asked Questions

How do I keep the strawberries fresh in the salad?

To keep the strawberries fresh, add them to the salad just before serving. If preparing in advance, store the strawberries separately in an airtight container in the refrigerator. This prevents them from becoming mushy and maintains their bright, fresh flavor.

What can I use instead of pecans if I have a nut allergy?

If you have a nut allergy, replace pecans with sunflower seeds or pumpkin seeds for a similar crunch. These seeds are nut-free and provide a good alternative without compromising the texture of the salad. Ensure the seeds are toasted for the best flavor.

Pioneer Woman Spinach Strawberry Salad Nutrition Facts

• Calories: 249kcal
• Carbohydrates: 16g
• Protein: 6g
• Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 17mg
• Fiber: 4g
• Sugar: 10g

Try More Salad Recipes:

• Ramen Noodle Salad
• Cornbread Salad
• Broccoli Salad

Pioneer Woman Spinach Strawberry Salad

Author: Mohamed Shili Cuisine:American, UK Courses:Salads

Prep time: 15 minutesCook time: 10 minutesTotal time: 25 minutesServings:6 servingsCalories:294 kcal Best Season:Summer

Description

This vibrant Pioneer Woman Spinach Strawberry Salad is prepared using fresh baby spinach, strawberries, raw pecans, red onion, and crumbled feta cheese. This refreshing Spinach Strawberry Salad recipe is perfect for a light lunch or as a side dish for dinner, taking about 20 minutes to prepare and can serve up to 4 people.

Pioneer Woman Spinach Strawberry Salad Ingredients

For the Strawberry Spinach Salad:

• 10 ounces fresh baby spinach
• 1-quart strawberries, hulled and quartered (about 1 lb)
• 3/4 cup raw pecans
• 1/2 small red onion, very thinly sliced
• 3/4 cup crumbled feta cheese

For the Poppy Seed Dressing:

• 1/4 cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons poppy seeds
• 1 1/2 tablespoons honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

How To Make Pioneer Woman Spinach Strawberry Salad

1. Toast the Pecan: Preheat the oven to 350°F. Spread the pecans on a baking sheet in a single layer. Bake them for 8 to 10 minutes until they are fragrant and lightly toasted. Once done, remove the pecans from the oven and roughly chop them. Set the chopped pecans aside to cool completely.
   
2. Soak the Onions: Place the thinly sliced red onion in a bowl filled with cold water. Allow them to soak while you prepare the other ingredients.
   
3. Prepare the Poppy Seed Dressing: In a small bowl or jar, combine the balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and black pepper. Whisk the ingredients together until well blended. If you are using a jar, shake it well to combine all the dressing ingredients thoroughly.
   
4. Mix the Salad Base: In a large salad bowl, place the fresh baby spinach and quartered strawberries. Drain the soaked red onions and add them to the bowl. Pour about half of the prepared poppy seed dressing over the salad. Toss the salad gently to coat the spinach leaves evenly with the dressing.
   
5. Add Cheese and Pecans: Add the crumbled feta cheese and the toasted pecans to the salad bowl. Gently toss the salad to mix the cheese and pecans evenly with the spinach and strawberries. Make sure all ingredients are well distributed throughout the salad.
   
6. Serve the Salad: Serve the spinach strawberry salad immediately to ensure maximum freshness. Offer the remaining poppy seed dressing on the side for those who prefer extra dressing. Enjoy this vibrant and delicious salad as a refreshing dish for any occasion.

Keywords:Pioneer Woman Spinach Strawberry Salad, spinach salad with poppy seed dressing, strawberry salad dressing, strawberry feta spinach salad, summer salad with strawberries