Pin it There's something about a bowl of spinach and strawberries that stops me mid-afternoon, especially when the farmers market is overflowing with both at the same time. I grabbed a bunch of impossibly red berries and a handful of baby spinach one May morning, and instead of making something complicated, I just wanted to celebrate how good they already tasted together. The poppy seed dressing came later—a friend mentioned she'd been craving something sweet but tangy, and that's when everything clicked into place.
I made this for a small gathering on my back patio, and I remember being surprised at how quickly the bowl emptied. Someone asked if it was from a restaurant, and I got to tell them I'd thrown it together that morning. It felt like serving something more impressive than it actually was, which is maybe the best kind of recipe.
Ingredients
- Fresh baby spinach: Buy it a day or two before you need it so it's crisp and ready—wilted spinach changes the whole texture of the dish.
- Strawberries: Slice them just before assembling the salad or they'll weep into everything and get soggy.
- Toasted pecans or sliced almonds: The toasting makes all the difference; raw nuts taste flat by comparison and won't give you that satisfying crunch.
- Crumbled feta cheese: Optional, but it adds a salty, tangy note that plays beautifully against the sweetness of the berries and dressing.
- Red onion: Just a thin slice or two—it's there for a subtle bite, not to announce itself.
- Extra-virgin olive oil: Don't skip the quality here; a rough oil will dull the delicate flavors of everything else.
- Apple cider vinegar: The acidity is what makes the dressing sing and keeps it from tasting cloying.
- Honey or maple syrup: Either works, but they behave slightly differently—honey is more floral, maple is earthier.
- Poppy seeds: They add visual texture and a subtle, almost nutty flavor that ties the whole dressing together.
- Dijon mustard: A teaspoon is all you need to add depth and keep the dressing from being one-dimensional.
- Sea salt and black pepper: These are your final adjustments—taste as you go and season to your preference.
Instructions
- Gather and prep your salad:
- Lay out your spinach in a large bowl, then arrange the sliced strawberries on top. Scatter the nuts, feta, and red onion around, but don't mix yet—you want everything visible and fresh when you're ready to eat.
- Build the dressing:
- In a small bowl or jar, combine the olive oil, vinegar, honey, poppy seeds, mustard, salt, and pepper. Whisk or shake it hard until the dressing comes together and looks emulsified, almost creamy.
- Dress and serve:
- Pour the dressing over the salad just as you're about to eat it, then gently toss everything together until every leaf is coated. Serve right away so the spinach stays tender and the nuts stay crunchy.
Pin it What makes this salad special is how it bridges seasons—it feels like spring when the strawberries are bright and cheerful, but it's also a perfect light dinner in the middle of summer when you don't want anything heavy. It's become the dish I make when I want to feed people something that feels effortless but tastes like you cared.
Why This Dressing Works
Most people think poppy seed dressing has to be thick and creamy, but this one is light and pourable, which means it coats the spinach evenly without overwhelming the delicate greens. The honey adds sweetness, the vinegar adds brightness, and the poppy seeds add just enough personality to make people wonder what's different about it. It's the kind of dressing that works on almost any salad once you make it, so it's worth having in your rotation.
Customizing Your Salad
The beauty of this recipe is that it's a framework, not a rule book. I've added grilled chicken on nights when I wanted more protein, or a handful of candied pecans when I wanted extra sweetness. A friend who's vegan swaps the feta for cashew cheese and uses maple syrup, and it's just as good. The core of spinach, strawberries, nuts, and dressing is what makes it work, but everything else is fair game.
Timing and Storage
This salad is meant to be eaten immediately, which is part of its charm—there's no sitting around wondering if it's still good, no soggy leaves at the bottom of the bowl. If you're bringing it to a gathering, transport the salad components and dressing separately, then assemble it just before serving. Leftovers don't really exist with this one, but if they do somehow happen, eat them within a few hours or the magic is gone.
- Make the dressing up to a day ahead and store it in a jar in the fridge—it actually gets better as the flavors meld.
- Prep your ingredients in the morning and keep them in separate containers so everything is cold and ready when you want to eat.
- If the spinach starts to wilt before you serve, toss it with ice cubes for a minute to perk it back up.
Pin it This salad has become one of those recipes I return to again and again because it's simple, it's fast, and it always tastes like exactly what I wanted to eat. There's something satisfying about food that doesn't pretend to be more complicated than it is.
Recipe FAQs
- → What type of nuts work best in this salad?
Toasted pecans or sliced almonds add a pleasant crunch and complement the sweetness of strawberries perfectly.
- → Can the feta cheese be omitted or substituted?
Yes, feta can be left out or replaced with plant-based cheese to suit vegan preferences.
- → How should the poppy seed dressing be prepared?
Whisk together olive oil, apple cider vinegar, honey or maple syrup, poppy seeds, Dijon mustard, salt, and pepper until emulsified for a smooth dressing.
- → What are good protein additions to this dish?
Grilled chicken or salmon can be added for extra protein while maintaining freshness.
- → How soon should this salad be served after tossing?
Serve immediately after dressing to maintain optimal freshness and crunchy texture.
- → Is this salad suitable for gluten-free diets?
Yes, as written, all ingredients are gluten-free, but check labels for any added products.