Ingredients
For the salad:
- 4 cups fresh baby spinach (100 g)
- 1 generous handful of young salad greens (baby red swiss chard, baby beet greens, arugula, red tatsoi)
- 1 1/2 cups fresh strawberries (200 g)
- 1 small red onion, thinly sliced
- 1/2 cup pecans, lightly toasted (50 g)
- 80 g feta cheese, crumbled
- sea salt and freshly ground pepper, to taste
For the dressing:
- 6 tablespoons extra-olive olive oil
- 2 tablespoons apple cider vinegar (unfiltered)
- 1 shallot, finely chopped
- 1 1/2 tablespoons tablespoons honey
- 1/2 teaspoon Dijon mustard
- 1 1/2 teaspoons poppy seeds
- 1/4 teaspoon sea salt
Instructions
- To make the dressing, whisk together the olive oil, apple cider vinegar, honey, shallot, Dijon mustard, poppy seeds, and sea salt in a small bowl until well combined.
- Wash and thoroughly dry the baby spinach and mixed greens. Toast the pecans in a dry skillet until fragrant, then transfer them to a plate and allow them to cool.
- Add the spinach, mixed greens, strawberries, red onion, feta, and toasted pecans to a large serving bowl and gently toss to combine. Just before serving, drizzle over the dressing and toss lightly. Season with sea salt and freshly ground black pepper to taste. Enjoy!
Nutrition
Notes
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