Pin It There's something about the first warm day of spring that makes me crave this salad. I stumbled onto the combination while experimenting in my kitchen one afternoon, tossing together whatever looked fresh at the farmer's market—spinach that practically glowed green, strawberries so ripe they smelled like summer, and a handful of pecans I'd been saving. The moment I drizzled that poppy seed dressing over everything, I knew I'd found something special.
I made this for a potluck last June, and it was the first thing gone. My friend Sarah kept circling back for more, asking how I got the dressing to taste so balanced—not too sweet, not too vinegary. When I told her it was just olive oil, apple cider vinegar, and honey mixed together, she was shocked at how simple it was. That's when I realized this recipe had crossed from my personal favorite into something worth sharing.
Ingredients
- Fresh baby spinach leaves: Use the tender kind that doesn't require aggressive chopping; it wilts just slightly under the warm dressing.
- Strawberries: Slice them just before serving so they stay firm and juicy, releasing their natural sweetness into every bite.
- Toasted pecans or sliced almonds: The crunch is non-negotiable here—buy them already toasted to save time and ensure they stay crispy.
- Crumbled feta cheese: Optional but recommended; it adds a salty tanginess that plays beautifully against the sweetness.
- Red onion: Just a whisper of it thinly sliced keeps things from tasting too one-note.
- Extra-virgin olive oil: Don't skimp—this is a main flavor player, not a background ingredient.
- Apple cider vinegar: It's milder than white vinegar and pairs perfectly with strawberries.
- Honey or maple syrup: Honey dissolves easier, but maple syrup adds earthiness if that's your preference.
- Poppy seeds: These tiny seeds are the secret ingredient that makes people ask what you did differently.
- Dijon mustard: A teaspoon acts as an emulsifier, helping the dressing hold together smoothly.
Instructions
- Gather and prep your ingredients:
- Wash and dry your spinach thoroughly—water clinging to the leaves dilutes the dressing. Slice your strawberries, chop your nuts if they're whole, and measure everything out so assembly is effortless.
- Build the salad base:
- In a large bowl, gently combine the spinach, strawberries, nuts, feta, and red onion. This is where you create the foundation for everything that follows.
- Make the dressing:
- In a small jar or bowl, whisk together the oil, vinegar, honey, poppy seeds, mustard, salt, and pepper until it looks emulsified and creamy. Taste it straight from the spoon—it should be tangy with a gentle sweetness.
- Dress and serve:
- Drizzle the dressing over the salad just before serving and toss gently to coat everything evenly. Serve immediately while the spinach is still crisp and the nuts haven't started to soften from the moisture.
Pin It My mom tried this at a family dinner and actually asked for the recipe, which doesn't happen often. That small moment—her genuine surprise and interest—reminded me that the best meals are the ones that make people pause and take notice.
Why the Poppy Seed Dressing Works
Most people overlook poppy seeds thinking they're just decoration, but they're actually the MVP of this dressing. They add visual interest, a subtle nuttiness, and a gentle crunch that keeps every bite interesting. I learned this the hard way after making this salad without them once—it was fine, but forgettable. The poppy seeds transform it into something you actually remember.
Making It Your Own
This salad is forgiving and adaptable. I've made it with candied pecans when I wanted something sweeter, and with walnuts when that's what was on hand. Some seasons I add grilled chicken breast for protein, and other times I keep it vegetarian. The core—spinach, strawberries, and that dressing—remains the constant.
Serving Suggestions and Storage
Serve this salad as a light lunch, a side to grilled fish, or even as a starter before a heavier main course. It pairs beautifully with chilled white wine like Sauvignon Blanc, and the sweetness complements both savory and slightly rich dishes. For best results, keep the components separate until the last moment, and remember that this is a serve-immediately kind of salad.
- If you're making this for a crowd, have the dressing in a small pitcher so people can add as much or as little as they want.
- Leftover dressing keeps in a sealed jar in the fridge for about a week, making it useful for other salads too.
- Toast your own nuts fresh if possible—they taste noticeably better than pre-toasted versions sitting in grocery store bags.
Pin It This salad has become my go-to when I want something that feels special but doesn't demand hours in the kitchen. It's proof that simple ingredients, when thoughtfully combined, become something worth making again and again.
Your Questions Answered
- → Can I substitute the nuts in this salad?
Yes, walnuts or candied pecans can replace the pecans or almonds to add different textures and flavors.
- → Is there a vegan alternative for the cheese used?
You can omit the feta or use a plant-based cheese to keep the salad vegan-friendly without compromising taste.
- → How should the dressing be prepared?
Whisk olive oil, apple cider vinegar, honey or maple syrup, poppy seeds, Dijon mustard, salt, and pepper until emulsified, then drizzle over the salad before serving.
- → Can this dish be prepared in advance?
It's best served fresh to maintain the crispness of spinach and strawberries, but ingredients can be prepped and combined shortly before serving.
- → What proteins pair well with this salad?
Grilled chicken or salmon complements the flavors, adding substance to the light, fresh components.