Ingredients:

  • 6 oz (170g) fresh baby spinach, washed and dried
  • 1 lb (450g) fresh strawberries, hulled and sliced
  • ½ cup (60g) red onion, thinly sliced
  • ½ cup (50g) toasted slivered almonds or pecans
  • ½ cup (60g) crumbled feta cheese or goat cheese (optional)
  • ¼ cup (60ml) balsamic vinegar
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) honey or maple syrup
  • 1 tablespoon (15ml) poppy seeds
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste

Instructions:

  1. Spread nuts on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-8 minutes, or until fragrant and lightly golden. Watch carefully to prevent burning! Remove from oven and let cool.
  2. In a small mixing bowl, whisk together balsamic vinegar, olive oil, honey, poppy seeds, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasonings as needed.
  3. In a large salad bowl, combine spinach, strawberries, and red onion.
  4. Pour the dressing over the salad and gently toss to coat. Be careful not to overdress; you want the ingredients to shine.
  5. Sprinkle with toasted almonds (or pecans) and crumbled feta or goat cheese (if using). Serve immediately.