📖 Instructions

1. Rinse the Spinach: Place the spinach in a colander and rinse thoroughly under cold water. Gently rub the leaves to remove any dirt or sand. Its so importent to get all the grit out!
2. Dry the Spinach: Transfer the rinsed spinach to a salad spinner and spin until the leaves are dry. If you don't have a salad spinner, gently pat the spinach dry with paper towels. Set aside.
3. Prepare the Strawberries: Hull the strawberries by removing the green tops. Slice the strawberries into thin, even slices. I find that slicing them about 1/4 inch thick works perfectly, but feel free to adjust based on your preference. Place the sliced strawberries in a bowl.
4. Toast the Pecans (Optional): If using pecans, toast them in a dry skillet over medium heat for 3-5 minutes, or until fragrant and lightly browned. Watch them carefully to prevent burning. Alternatively, you can toast them in the oven at 350°F (175°C) for about 5-7 minutes. Let the pecans cool slightly, then roughly chop them. I really feel like the toasting brings out a bit of flavour!
5. Combine Salad Ingredients: In a large bowl, combine the dried spinach, sliced strawberries, and chopped pecans (if using).
6. Make the Vinaigrette: In a small jar or container with a lid, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, poppy seeds, salt, and black pepper. Close the lid tightly and shake vigorously until the dressing is well combined and emulsified. Alternatively, you can whisk the ingredients together in a small bowl.
7. Dress the Salad: Just before serving, pour the vinaigrette over the salad. Start with a small amount and add more as needed, tossing gently to coat the leaves and berries evenly. Be careful not to overdress the salad, as this can make the spinach soggy. Maybe don't add all the dressing in one go?
8. Serve Immediately: Serve the Luminous Strawberry Spinach Salad immediately. Garnish with a few extra strawberry slices or a sprinkle of poppy seeds, if desired.