Pin this There's a moment every spring when I'm suddenly craving something green and bright, and that's when this salad saved me. My neighbor brought it to a potluck one April afternoon, and I remember being skeptical about strawberries on spinach until I tasted that poppy seed dressing—it was tangy, slightly sweet, and completely unexpected. I asked for the recipe immediately, and since then, it's become my go-to when I want something that feels effortless but actually impresses people.
I made this for a casual Sunday brunch with friends, and someone asked if it was from a fancy restaurant because of how the colors looked on the plate. I just smiled and handed them a fork, knowing that sometimes the simplest dishes are the ones people remember.
Ingredients
- Fresh baby spinach: Use the tender leaves, not the tough mature ones—they should feel delicate in your hands, almost like they might bruise if you look at them wrong.
- Strawberries: Look for berries that smell sweet at the stem; that's your signal they're actually ripe and not just red.
- Toasted pecans or sliced almonds: Buy them already toasted if you can; it saves a step and they'll still be crunchy by serving time.
- Feta cheese: Optional, but the slight saltiness creates a nice tension with the sweet dressing—totally worth including.
- Red onion: Just a whisper of it, sliced paper-thin; too much and it overwhelms everything.
- Extra-virgin olive oil: This is where you use the good stuff, the kind that tastes peppery or grassy.
- Apple cider vinegar: The slight funk of it balances the honey beautifully.
- Honey or maple syrup: Either works; maple has a deeper flavor if you prefer that.
- Poppy seeds: They look like tiny specks but add nuttiness and visual texture.
- Dijon mustard: Just a teaspoon, but it's the secret that keeps the dressing from tasting one-dimensional.
Instructions
- Prep your pieces:
- Wash and gently pat the spinach dry—you want it crisp, not wet. Hull the strawberries and slice them thick enough that they don't disappear into the salad, about the width of your pinky finger.
- Build your base:
- Toss the spinach, strawberries, nuts, and cheese into a large bowl. If you're using red onion, slice it so thin you can almost see through it and scatter it over everything.
- Make the magic:
- Whisk the olive oil, vinegar, honey, poppy seeds, mustard, salt, and pepper together in a small jar or bowl. Taste it before you pour it on the salad—it should taste slightly over-seasoned on its own, because the spinach will mellow it.
- Bring it together:
- Drizzle the dressing over the salad just before you serve it, then toss gently with your hands or tongs until everything glistens. Serve right away while the nuts are still crunchy.
Pin this There was this one time when I served it at a dinner party and someone with dietary restrictions asked if there was feta in it. When I said it was optional, they sighed with relief—but then added it anyway because they said the salad tasted like spring and they didn't want to miss out. That's when I realized this dish has a way of making people feel like they're celebrating something, even if it's just an ordinary Wednesday.
The Sweetness Factor
The honey in the dressing isn't just sweetness for sweetness's sake; it's the bridge that makes strawberries and spinach actually want to be together. Without it, you'd have a salad that tastes confused, pulling in too many directions. The honey rounds everything out and makes the flavors feel intentional instead of random.
How to Make It Your Own
This is one of those salads that invites tinkering without falling apart. Swap the pecans for walnuts if that's what you have, or use candied pecans if you want extra sweetness. Add some grilled chicken or salmon if you need protein, or keep it vegetarian—it stands on its own either way. The structure is forgiving, which is one reason it became my standby recipe.
A Salad for All Seasons
Even though this screams spring and summer, I've made it in winter with strawberries from the market and it still feels bright. The green and red combination just makes you feel better, no matter what month it is.
- If you're using strawberries that aren't perfectly sweet, add an extra teaspoon of honey to the dressing.
- Slice the strawberries right before you serve, not hours ahead—they'll stay firmer and juicier.
- Keep all your ingredients separate until the last moment, then assemble like you're creating art on the plate.
Pin this This salad has taught me that sometimes the best dishes are the simplest ones, the ones that let each ingredient shine without fussing. Make it for someone you want to impress, or make it just for yourself on a day when you need something that tastes like happiness.
Recipe FAQs
- → Can I substitute the nuts in this salad?
Yes, toasted pecans or sliced almonds work well, and you can also try walnuts or candied pecans for different textures and flavors.
- → Is it possible to make a vegan version?
Absolutely, simply omit the feta cheese or replace it with a plant-based alternative and use maple syrup instead of honey in the dressing.
- → How should the dressing be prepared and used?
Whisk together olive oil, apple cider vinegar, honey or maple syrup, poppy seeds, Dijon mustard, salt, and pepper until emulsified, then drizzle over the salad and toss gently.
- → Can this dish be served with proteins?
Yes, grilled chicken or salmon can be added to enhance protein content and make it more filling.
- → What is the best way to serve this salad?
Serve immediately after tossing with dressing to enjoy optimal freshness and crunch.