Spinach Strawberry Salad
A 15-minute Jain spinach strawberry salad with feta, toasted pecans, and honey-balsamic dressing. No onion or garlic. Sweet-salty summer side or light lunch.
Ingredients
For the salad
- 6 ounces baby spinach washed and spun very dry; about 5 to 6 oz
- 2 cups strawberries hulled and sliced; about 3/4 to 1 pound; pat dry if wet
- 1/2 cup feta cheese crumbled from a block in brine; up to 3/4 cup
- 1/2 cup pecans toasted and roughly chopped; almonds or walnuts work
For the honey-balsamic dressing
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon honey up to 1 1/2 tablespoons, to taste
- salt pinch, to taste (feta is salty)
- black pepper freshly ground, to taste
- 1/2 teaspoon Dijon mustard optional; check label for onion or garlic; skip if preferred
- 1 teaspoon poppy seeds optional
- lemon zest optional, from 1/2 lemon
- 1/4 teaspoon roasted cumin powder optional; or a light dusting of chaat masala
Instructions
Toast the pecans
- Warm a dry skillet over medium heat. Add the pecans and toast 3 to 5 minutes, stirring often, until fragrant and a shade darker.
- Tip onto a plate to cool, then chop roughly.
Whisk the dressing
- In a small jar or bowl, whisk the balsamic vinegar, olive oil, honey, salt, black pepper, and optional Dijon, poppy seeds, and lemon zest until combined.
- Taste; it should be sweet-tart and lightly peppery, not sticky-sweet or oily.
Prep the fruit and greens
- Hull and slice the strawberries. Place dry baby spinach in a wide serving bowl.
- Add most of the strawberries and most of the cooled pecans.
Assemble and serve
- Drizzle over most of the dressing and fold once or twice so the leaves are lightly coated, not swimming.
- Scatter the feta and remaining strawberries and pecans on top. Fold once more.
- Taste and add a pinch of roasted cumin or chaat masala if the berries were mild. Serve right away.
Notes
Spin the spinach very dry and pat wet berries before dressing so the salad does not wilt or flood.
Toast the pecans; raw nuts make the onion-free bowl taste flat. Add feta last and dress lightly.
Paneer cubes work as a swap for feta; season the dressing a little more boldly because paneer is milder.
Prep nuts, dressing, and berries a few hours ahead. Assemble with spinach and feta just before serving. Store leftovers airtight up to 1 day.
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