A vibrant mix of fresh greens, juicy strawberries, crunchy pecans, and creamy feta, this spinach strawberry salad is a delightful balance of flavors and textures. The poppy seed dressing brings everything together with its rich tanginess and subtle sweetness. Whether served as a light lunch, a side dish, or the star of the meal, this salad is refreshing, satisfying, and effortlessly elegant.
Ingredients Overview
Each ingredient plays a key role in making this salad flavorful and well-balanced. Baby spinach provides a fresh, slightly earthy base, while ripe strawberries introduce natural sweetness and a juicy bite. Pecans add a layer of crunch and a nutty richness, enhanced further by toasting. Red onions bring a sharp contrast that is mellowed by soaking, making them more palatable while keeping their crisp texture. The crumbled feta contributes a creamy, salty element that ties everything together beautifully.
The poppy seed dressing is a perfect complement, with balsamic vinegar providing a deep, slightly tangy note. Olive oil adds smoothness, while honey balances the acidity with a gentle sweetness. Dijon mustard enhances the dressing’s body and depth, ensuring it emulsifies properly. Poppy seeds offer a slight crunch and visual appeal, rounding out the dressing’s complexity.
For substitutions, walnuts or almonds can replace pecans for a different crunch. Goat cheese or blue cheese can stand in for feta, adding a more pronounced creaminess. For a different dressing profile, apple cider vinegar or white balsamic can be swapped in for balsamic vinegar, giving a lighter, fruitier touch.
Step-by-Step Preparation
Toasting the pecans enhances their nutty flavor and deepens their crunch. Even a slight toast in the oven at 350°F can transform them from simple nuts to golden, aromatic bites. The key is to spread them in a single layer on an ungreased baking sheet and allow them to toast for 8 to 10 minutes. Stirring occasionally ensures even browning. The moment they release a fragrant, toasty aroma and turn warm tan inside, they’re ready. Any longer and they risk becoming bitter, so keeping an eye on them in the final minutes is crucial. Once out of the oven, they should be cooled before roughly chopping to retain their crisp texture.
Thinly slicing the red onions is only half the battle; soaking them in cold water makes all the difference. This process removes the pungent bite that raw onions often have while preserving their crunch. If short on time, adding a splash of vinegar or lemon juice to the soaking water can speed up the mellowing process.
A good dressing should be well-balanced, and emulsification is key. Whisking together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and black pepper ensures a smooth consistency. For an even more convenient method, shaking everything in a tightly sealed mason jar creates a perfectly blended dressing in seconds. Extra dressing can be stored in the refrigerator, but bringing it to room temperature and giving it a vigorous shake before use ensures the best consistency.
Layering the salad correctly ensures that every bite is packed with flavor. Starting with a generous bed of spinach allows for a strong base, while evenly scattering the quartered strawberries ensures natural sweetness is distributed throughout. Draining the red onions before adding them prevents excess moisture from pooling at the bottom. Drizzling half of the dressing first and tossing gently prevents the leaves from becoming weighed down, keeping the salad fresh and light. The feta and pecans should be sprinkled in last to retain their texture, with a final light toss just before serving.
Recipe Tips & Frequently Asked Questions
How to keep the salad fresh and crisp when making it ahead of time:
Store the dressing separately and add just before serving.
Ways to customize the salad with seasonal fruits or extra toppings:
Swap strawberries for blueberries, raspberries, or sliced pears. Add sunflower seeds for extra crunch.
Adjusting the dressing to personal taste preferences:
Increase honey for more sweetness or add a touch of lemon juice for extra brightness.
Can I use different greens instead of spinach?
Yes, a mix of arugula, romaine, or even baby kale works well.
What’s the best way to store leftover dressing?
Keep it in an airtight container in the fridge for up to a week. Shake well before using.
How can I make this salad dairy-free or nut-free?
Replace feta with dairy-free cheese or avocado, and use toasted pumpkin or sunflower seeds instead of pecans.
What to Serve With This Recipe
This salad pairs beautifully with a variety of proteins. Grilled chicken, shrimp, or salmon add heartiness while keeping the dish light. For a vegetarian option, chickpeas or quinoa bring protein and texture.
On the side, crusty bread or a warm baguette with butter complements the fresh flavors. A light pasta dish or roasted sweet potatoes can turn this into a more substantial meal. For a summer-inspired meal, serve alongside grilled vegetables or a citrus-infused couscous.
Storage and Leftovers
For the best texture, store the salad and dressing separately. The dressed salad should be eaten immediately, as spinach wilts quickly when exposed to moisture. If storing leftovers, keep the spinach and toppings in an airtight container for up to two days, adding fresh dressing when ready to eat. Refrigerated dressing may solidify slightly due to the olive oil; leaving it at room temperature for 10 minutes and shaking vigorously restores its consistency.
This spinach strawberry salad is a masterpiece of contrasting flavors—sweet, tangy, nutty, and creamy all in one bite. With its simple preparation and endless adaptability, it’s a go-to recipe for any occasion, from casual lunches to elegant dinner pairings. The freshness of the ingredients shines through, making every forkful a burst of vibrant taste. Whether sticking to the classic combination or experimenting with personal twists, this salad never disappoints.
Ingredients
For the Strawberry Spinach Salad:
10 ounces fresh baby spinach (or a 50/50 mix of spinach and arugula for added peppery notes)
1 quart strawberries, hulled and quartered (about 1 pound)
¾ cup raw pecans
½ small red onion, very thinly sliced
¾ cup crumbled feta cheese (opt for block-style feta for a better texture)
For the Poppy Seed Dressing:
¼ cup balsamic vinegar
3 tablespoons extra-virgin olive oil
1 ½ tablespoons poppy seeds
1 ½ tablespoons honey
½ teaspoon Dijon mustard
½ teaspoon kosher salt
â…› teaspoon ground black pepper
Instructions
Toast the Pecans
Preheat the oven to 350°F. Arrange the pecans in a single layer on an ungreased baking sheet. Toast for 8 to 10 minutes, stirring occasionally, until they release a nutty aroma and the interior turns a warm tan color when broken in half. Keep a close watch during the final minutes to prevent burning. Transfer the toasted pecans to a cutting board and roughly chop them once cooled.
Prepare the Onions
Place the thinly sliced red onion in a bowl of cold water and let them soak while preparing the rest of the salad. This step helps mellow the sharp bite of raw onion while preserving its crisp texture.
Make the Dressing
In a small mixing bowl or a large liquid measuring cup, whisk together the balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, Dijon mustard, salt, and black pepper until fully emulsified. Alternatively, combine the ingredients in a mason jar, seal it tightly, and shake vigorously until well blended.
Assemble the Salad
In a large serving bowl, arrange the baby spinach as the base. Scatter the quartered strawberries evenly over the greens. Drain the red onion and add it to the mix. Drizzle half of the dressing over the salad and gently toss to coat the leaves. Assess the amount of dressing— the spinach should be lightly coated but not drenched. Adjust with more dressing if needed. Finally, sprinkle in the crumbled feta and chopped pecans, giving the salad a light toss just before serving.
Serve immediately with additional dressing on the side for those who prefer extra flavor.
Spinach Strawberry Salad Recipe
Ingredients
For the Strawberry Spinach Salad:
- 10 ounces fresh baby spinach or a 50/50 mix of spinach and arugula for added peppery notes
- 1 quart strawberries hulled and quartered (about 1 pound)
- ¾ cup raw pecans
- ½ small red onion very thinly sliced
- ¾ cup crumbled feta cheese opt for block-style feta for a better texture
For the Poppy Seed Dressing:
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- â…› teaspoon ground black pepper
Instructions
Toast the Pecans
- Preheat the oven to 350°F. Arrange the pecans in a single layer on an ungreased baking sheet. Toast for 8 to 10 minutes, stirring occasionally, until they release a nutty aroma and the interior turns a warm tan color when broken in half. Keep a close watch during the final minutes to prevent burning. Transfer the toasted pecans to a cutting board and roughly chop them once cooled.
Prepare the Onions
- Place the thinly sliced red onion in a bowl of cold water and let them soak while preparing the rest of the salad. This step helps mellow the sharp bite of raw onion while preserving its crisp texture.
Make the Dressing
- In a small mixing bowl or a large liquid measuring cup, whisk together the balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, Dijon mustard, salt, and black pepper until fully emulsified. Alternatively, combine the ingredients in a mason jar, seal it tightly, and shake vigorously until well blended.
Assemble the Salad
- In a large serving bowl, arrange the baby spinach as the base. Scatter the quartered strawberries evenly over the greens. Drain the red onion and add it to the mix. Drizzle half of the dressing over the salad and gently toss to coat the leaves. Assess the amount of dressing— the spinach should be lightly coated but not drenched. Adjust with more dressing if needed. Finally, sprinkle in the crumbled feta and chopped pecans, giving the salad a light toss just before serving.
- Serve immediately with additional dressing on the side for those who prefer extra flavor.
Notes
- Dress the salad just before serving for the best texture and freshness.
- If not eating the entire salad at once, only dress the portion you plan to eat.
- Store leftover undressed salad in the refrigerator for up to 4 days.
- Keep leftover dressing in an airtight container, such as a jar, for up to 5 days.
- Shake the dressing well before using.
- Nutrition is estimated based on using two-thirds of the dressing, as the full amount may not be needed.
