Strawberry Spinach Salad

# Ingredient List:

→ Salad

01 - 6 cups baby spinach, washed and dried

02 - 1 1/2 cups fresh strawberries, hulled and sliced

03 - 1/2 cup candied pecans

04 - 1/4 small red onion, thinly sliced (optional)

05 - 1/2 cup crumbled feta cheese (optional)

→ Candied Pecans

06 - 1/2 cup pecan halves

07 - 2 tablespoons granulated sugar

08 - 1 tablespoon butter

→ Poppy Seed Dressing

09 - 3 tablespoons olive oil

10 - 2 tablespoons apple cider vinegar

11 - 1 tablespoon honey

12 - 1 tablespoon poppy seeds

13 - 1/2 teaspoon Dijon mustard

14 - 1/4 teaspoon salt

15 - Freshly ground black pepper, to taste

# Steps:

01 - Melt butter in a small skillet over medium heat. Add pecans and sugar, stirring constantly until pecans are coated and sugar is melted, approximately 3 to 4 minutes. Transfer pecans to parchment paper to cool and break apart once cooled.

02 - Whisk together olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper in a small bowl or jar until emulsified. Set aside.

03 - In a large bowl, combine spinach, strawberries, red onion, and feta cheese if using. Add candied pecans, drizzle with dressing just before serving, and toss gently to coat.

# Expert Advice:

01 -

It comes together in twenty minutes, and most of that is just waiting for pecans to cool and strawberries to stop releasing their juice everywhere.
The candied pecans taste restaurant-quality but honestly come from five minutes of attention and a tiny bit of kitchen magic.
It works as a light lunch, a side dish that nobody forgets, or the kind of thing you bring to a gathering where people ask for the recipe before dessert arrives.

02 -

Never add the dressing until you're ready to eat; spinach wilts faster than you'd expect, and strawberries will give up their juice and turn everything pink and wet.
The candied pecans can be made hours ahead and stored in an airtight container, which means most of the work can be done before guests arrive.

03 -