Before we officially say goodbye to strawberry season and welcome all of the other amazing fruits of the summer, its worth giving this Strawberry Spinach Salad with Poppy Seed Vinaigrette a try. The combination of fresh fruit, leafy greens, and a light summery vinaigrette make this whole food recipe loaded with real food nutrition a winner.
Strawberry Spinach Salad
Yield: 4 to 6 servings
Prep time: 10 minutes
6 cups spinach leaves
1 1/2 cups strawberries, cleaned, halved
1/2 cup pecans, chopped, toasted (if desired)
1/4 cup rice vinegar or white wine vinegar
2 tablespoons honey or agave
1/2 to 1 teaspoon Dijon mustard (to taste)
2 teaspoons poppy seeds
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/2 cup grapeseed oil or EVOO
- In a large bowl, toss spinach, strawberries, and pecans together.
- In a small bowl, whisk together vinegar, honey, mustard, poppy seeds, salt, and pepper until well combined. While whisking, slowly add the oil.
- Drizzle about half of the vinaigrette over the salad and toss. Add more if needed. Serve and enjoy!
Note: If you have leftover Poppy Seed Vinaigrette, store in an airtight container in the fridge for up to 1 week.