Serves: 6

Prep time: 15 mins

Cook time: 10 mins

Ingredients

Strawberry Spinach Salad:

•  3/4 cup raw pecans
•  1/2 small red onion — very thinly sliced
•  250 grams fresh baby spinach 
•  2 punnets of strawberries — hulled and quartered
•  3/4 cup crumbled feta cheese

Poppy Seed Dressing:

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

Method

1. Preheat the oven to 180C
2. Spread the pecans in a single layer of a baking paper and bake for 8 to 10 minutes
3. When the pecans smell fragrant and the pecan is broken in half, transfer to a chopping board and roughly chop.
4. Place the sliced red onion in a bowl and cover with cold water.
5. To prepare the dressing, in small mixing bowl cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined.
6. Place the spinach in a large serving bowl and add the strawberries.
7. Drain the red onion and add to the bowl.
8. Drizzle about half of the dressing over the salad and toss to coat the leaves.
9. Add the feta and pecans. Toss lightly to combine.
10. Serve immediately, with extra dressing on the side as desired.

Image and full recipe source: Well Plated