Save to Pinterest There's something almost magical about the moment when fresh spinach catches the light in a bowl, and you know spring has finally arrived. I discovered this salad on a whim one afternoon when my garden's strawberries were at peak sweetness and I had a bunch of baby spinach that needed using. What started as a quick lunch became the dish I find myself making every few weeks when I want something that feels both indulgent and nourishing.
I remember bringing this to a potluck last June where everyone was expecting the usual heavy salads, and people actually came back for seconds. The combination of warm pecans against cool strawberries, with that creamy feta scattered throughout, seemed to surprise people in the best way. That's when I realized this wasn't just a salad—it was a conversation starter.
Ingredients
- Fresh baby spinach: Look for leaves that feel tender and bright green, not wilted or yellowing at the edges, because they'll taste fresher and stay crisp longer under the dressing.
- Strawberries: Hull them just before slicing so they don't weep their juice into the salad, and choose ones that smell sweet and feel firm to the touch.
- Toasted pecans or sliced almonds: Buy them already toasted if you can find them, or toast your own in a dry skillet for three minutes to wake up their flavor.
- Feta cheese: Crumble it by hand rather than using pre-crumbled for better texture, though it's completely optional if you want to keep things vegan.
- Red onion: A thin slice adds a sharp, bright note that keeps the salad from feeling too sweet, and you can leave it out if you're sensitive to raw onion.
- Extra-virgin olive oil: This is where quality really matters, so don't skip it or use a cooking oil that will mute the dressing's character.
- Apple cider vinegar: The acidity is what makes the dressing sing, cutting through the sweetness of the honey and the richness of the nuts.
- Honey or maple syrup: Either works beautifully, though I often use maple syrup because it feels less cloying and complements the poppy seeds.
- Poppy seeds: These tiny seeds add a pleasant nuttiness and visual texture, making the dressing feel intentional rather than ordinary.
- Dijon mustard: Just a teaspoon acts as an emulsifier, helping the oil and vinegar actually stay together instead of separating.
Instructions
- Build your salad base:
- Spread the spinach across your largest bowl, then scatter the sliced strawberries, toasted nuts, feta (if using), and red onion over top. Don't toss yet—let each ingredient stay visible and separate.
- Make the dressing:
- In a small jar or bowl, combine the olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper. Whisk vigorously for about thirty seconds until the mixture becomes creamy and pale, which means the mustard is doing its job as an emulsifier.
- Bring it together:
- Pour the dressing over the salad just before serving—this is crucial because spinach will wilt if dressed too early. Use salad tongs to gently toss everything together until each leaf is lightly coated.
- Serve immediately:
- The magic of this salad is the contrast between the warm toasted nuts and the cool, crisp greens, so get it to the table while everything still has personality.
Save to Pinterest There was an evening when a friend who swears they hate salads asked for the recipe after their first bite, and I realized that this dish had quietly become something people actually wanted to eat. That moment made me understand the power of balancing flavors—that sweetness, tanginess, nuttiness, and earthiness can work together instead of fighting.
When Spring Feels Right
This salad is peak springtime eating, when strawberries taste like actual strawberries instead of mealy imposters and you're craving something fresh after months of heavier meals. There's something about the combination of raw greens and fruit that makes you feel alive again, like you're eating the season itself. I find myself making it weekly from April through June, and then sometimes sneak in versions with out-of-season strawberries when I'm feeling nostalgic.
Making It Your Own
The beauty of this salad is that it's a foundation you can play with depending on what's in your kitchen or what you're craving. I've made it with candied pecans when I wanted extra sweetness, added grilled chicken when I needed more protein, and even thrown in goat cheese instead of feta for a tangier edge. The poppy seed dressing works with almost any fruit and green combination, so once you understand the basic ratio, you can adapt it endlessly.
Storage and Make-Ahead Tips
If you're planning ahead, you can prepare all the components separately and assemble the salad just before serving. The dressing actually improves after sitting for a few hours as the flavors meld together, so feel free to make it earlier in the day. Keep the spinach and strawberries separate from each other until the last moment, and store the nuts in an airtight container so they don't absorb any moisture and lose their crunch.
- The poppy seed dressing keeps in a jar in the refrigerator for up to five days, making it convenient for multiple salads throughout the week.
- Toast your nuts fresh if possible, or store them in the freezer and warm them gently before serving to restore their flavor and texture.
- Don't slice the strawberries until just before you're ready to eat, or they'll start weeping into the bowl and lose their vibrant appearance.
Save to Pinterest This salad has become my answer to the question of what to bring when you want people to feel taken care of without feeling fussy. It's proof that simple ingredients, when treated with attention and respect, can become something truly memorable.
Common Recipe Questions
- → What types of nuts work best in this salad?
Toasted pecans or sliced almonds add a delightful crunch and buttery flavor, complementing the fresh ingredients well.
- → Can I substitute the feta cheese?
Yes, for a dairy-free option, omit feta or use a plant-based cheese alternative to maintain creaminess without changing the taste profile.
- → How should the dressing be stored if made ahead?
Keep the poppy seed dressing refrigerated in a sealed container for up to three days, and whisk again before drizzling.
- → Is it possible to add protein to this dish?
Grilled chicken or salmon pairs nicely, enhancing the dish's heartiness while keeping flavors fresh and balanced.
- → What wine pairs best with this salad?
A chilled Sauvignon Blanc complements the fruity and tangy notes, enhancing the overall fresh and crisp taste experience.