Springtime Strawberry Spinach Salad

• •8 oz fresh baby spinach
• •2 cup fresh strawberries, hulled and sliced
• •4 oz goat cheese, crumbled
• •0.5 cup pecan halves, roughly chopped
• •0.3 medium red onion, thinly sliced
• •0.5 cup extra virgin olive oil
• •3 tablespoon apple cider vinegar
• •2 tablespoon honey
• •1 teaspoon Dijon mustard
• •1 teaspoon poppy seeds
• •0.5 teaspoon salt
• •0.3 teaspoon freshly ground black pepper

Instructions

1. 1

   Preheat a small, dry skillet over medium-low heat. Add the chopped pecans and toast, stirring frequently, for 3-5 minutes until fragrant and lightly browned. Be careful not to burn them. Remove from heat and set aside to cool completely.

2. 2

   Prepare the poppy seed dressing: In a small bowl or jar, whisk together the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper until well combined and emulsified. If using a jar, you can simply shake it vigorously.

3. 3

   In a large salad bowl, combine the fresh baby spinach, sliced strawberries, cooled toasted pecans, and thinly sliced red onion.

4. 4

   Just before serving, drizzle about half of the prepared dressing over the salad ingredients. Gently toss to coat everything evenly. Add more dressing to taste, if desired.

5. 5

   Sprinkle the crumbled goat cheese over the top of the salad. Serve immediately as a refreshing main course or a substantial side dish.

Chef's Tips

• 💡For an added protein boost, grill or pan-sear chicken breast or salmon, slice, and add it to the salad.
• 💡To save time, you can prepare the dressing up to 2 days in advance and store it in an airtight container in the refrigerator. Shake well before using.
• 💡If you don't have goat cheese, crumbled feta cheese or blue cheese can be a delicious alternative, though it will change the flavor profile slightly.
• 💡For extra crunch, consider adding a handful of croutons or sunflower seeds.
• 💡Always dress the salad just before serving to prevent the spinach from wilting and becoming soggy.