Save The moment I discovered strawberries could actually shine in a salad was completely by accident. I had way too many berries from a farmers market haul and started throwing things together in a panic before guests arrived. That first bite changed everything—sweet against salty, creamy against crisp, this sudden explosion of flavors that made perfect sense.
My neighbor Sarah brought this to our annual block party last summer and I immediately demanded the recipe. She laughed and said it was just something she threw together when her garden went crazy with strawberries. Now I make it at least twice a week during season and people always ask for the recipe.
Ingredients
- Fresh baby spinach leaves: Baby spinach is tender and mild, unlike mature spinach which can be tough and bitter. Look for vibrant deep green leaves with no wilting or yellow edges.
- Strawberries: Season matters here. I learned the hard way that winter strawberries never ripen properly and will leave your salad tasting watery and sad.
- Toasted pecans or almonds: Toasting is not optional. Raw nuts taste bland in this salad. Toast them in a dry skillet over medium heat for 3-4 minutes until fragrant.
- Feta cheese: The salty creaminess bridges the gap between sweet fruit and earthy spinach. If you are not a feta fan, goat cheese works beautifully too.
- Extra-virgin olive oil: Use the good stuff here. You can really taste it in such a simple dressing.
- Apple cider vinegar: Provides brightness without harshness. White vinegar would be too sharp for delicate strawberries.
- Honey or maple syrup: Just enough to balance the acidity and help the dressing emulsify. Local honey adds lovely floral notes.
- Poppy seeds: These tiny seeds add subtle crunch and a slight nuttiness that ties everything together.
- Dijon mustard: The secret ingredient that keeps your dressing from separating. Dijon acts as an emulsifier.
Instructions
- Build your base:
- Start with cold spinach and room temperature strawberries for the best texture contrast. Add the onions now if you are using them so their flavor has time to mellow slightly.
- Make the magic dressing:
- Whisk everything together vigorously until it thickens slightly. You can also shake it in a jar which my kids actually fight over doing.
- The toss:
- Drizzle about three quarters of the dressing over the salad and toss gently with salad tongs. You want everything lightly coated not drowning.
- Finish with flair:
- Serve immediately on individual plates or a large platter. The spinach starts wilting pretty quickly once dressed so timing actually matters here.
Save This salad saved me during a dinner party last spring when my main dish ended up taking way longer than planned. Everyone was so distracted by how beautiful and refreshing it looked that nobody noticed the delay. Now I always keep these ingredients on hand as my backup plan.
Make Ahead Strategy
You can prep everything up to 4 hours ahead. Keep the spinach and strawberries separate in the fridge. Whisk the dressing just before serving and store nuts in a sealed bag so they stay crunchy. Never combine anything until the last minute.
Seasonal Swaps
When strawberries are not in season try fresh peaches or sliced pears. In fall I swap pecans for walnuts and sometimes add dried cranberries. Winter calls for sliced apples and toasted pumpkin seeds. The dressing works with pretty much any fruit combination you can imagine.
Serving Suggestions
This salad shines alongside grilled chicken fish or even as a light main course with crusty bread. I have served it at baby showers bridal showers and casual weeknight dinners. The vibrant colors make it photograph beautifully for social media too.
- Chill your salad bowl for 10 minutes before serving
- Add the nuts right before serving so they stay crisp
- Pair with a crisp white wine like Sauvignon Blanc
Save Simple elegant and endlessly adaptable. This salad has become my go to for impromptu gatherings and quiet weeknight dinners alike.
Recipe FAQs
- → What nuts work best in this salad?
Toasted pecans or sliced almonds provide a pleasant crunch, but walnuts or candied pecans can be used for variation.
- → Can I make this salad vegan?
Yes, simply omit the feta cheese or replace it with plant-based alternatives and use maple syrup instead of honey in the dressing.
- → How is the poppy seed dressing prepared?
Whisk together extra-virgin olive oil, apple cider vinegar, honey or maple syrup, poppy seeds, Dijon mustard, salt, and freshly ground black pepper until well emulsified.
- → Is it necessary to include red onion?
Red onion is optional but adds a mild pungency and crunch that complements the sweetness of the strawberries.
- → What proteins pair well with this salad?
Grilled chicken or salmon are excellent additions that enhance the salad's nutritional value and flavor balance.