We’ve had a nice break from the rain here in the Northwest and the local strawberries are already arriving at the produce stands! I usually have to wait another month or so to enjoy fresh, local berries, but I am not complaining about their early appearance this year.
I am not typically the type to combine fruit and vegetables into a toss salad, but we are eating a lot of produce lately, and I wanted to try something new.
This salad is so simple and so delicious. Much to my surprise my whole family really enjoyed the strawberry and spinach combination; however, my kindergartner did not care for the dressing. She’s not much of a poppy seed fan.
This salad is not only great tasting, but I think it’s really pretty, too! Although we enjoy it for an easy weeknight salad, it would also be perfect for a Spring brunch, Mother’s Day, or a shower.
The candied nuts are really optional, and obviously a less healthy choice than just using some lightly toasted nuts. However, they are super easy to make and taste amazing. I suggest only making a small batch though, as they are rather addictive. I posted them separately, as I think they are great on their own as sweet snack or dessert topping.
Strawberry & Spinach Salad
- about 6 cups baby spinach, washed and dried
- 2 cups strawberries, hulled and sliced
- 1 cup candied pecans or walnuts
- juice from half a lemon
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon poppyseeds
- In a large bowl, combine the spinach, strawberries, and nuts. Toss to combine.
- For the dressing: in a small bowl or glass jar with a tight-fitting lid, combine the dressing ingredients and whisk together (or shake if using jar). Dress each salad portion right before serving.