Ingredients:

  • 10 ounces fresh spinach, washed and dried
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 1/2 cup pecans, roughly chopped
  • 1/4 cup crumbled feta cheese or goat cheese (optional)
  • 1/4 cup olive oil, extra virgin
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Heat a small skillet over medium heat. Add chopped pecans and toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool slightly.
  2. In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, poppy seeds, salt, and pepper until well combined.
  3. In a large salad bowl, combine spinach, strawberries, blueberries, and raspberries.
  4. Drizzle the poppy seed vinaigrette over the salad. Toss gently to coat.
  5. Sprinkle toasted pecans (and crumbled cheese, if using) over the salad.
  6. Serve the salad immediately for the best texture.