Nothing says spring like a vibrant bowl of greens and berries.
This Strawberry Spinach Salad balances tender baby spinach, juicy strawberries, creamy feta, and crunchy toasted pecans, all dressed in a tangy-sweet poppy seed–balsamic vinaigrette.
Easy to assemble and bursting with fresh flavors, it’s the perfect side or light meal for warm days.
Why You’ll Love This Recipe
Seasonal freshness – Juicy, ripe strawberries pair perfectly with delicate greens.
Texture contrast – Creamy feta, crunchy pecans, crisp onions, and tender spinach make each bite exciting.
Quick, simple prep – Minimal hands-on time; most ingredients can be prepared ahead.
Make-ahead flexibility – Toast pecans and whisk dressing in advance; toss with spinach and berries just before serving.
Versatile – Ideal as a refreshing side, light lunch, or potluck centerpiece.
What You’ll Need (Ingredient Highlights)
Raw pecans – Toasted until fragrant for warm, buttery crunch.
Red onion – Thinly sliced and soaked briefly to tame sharpness.
Baby spinach (or 50/50 spinach–arugula blend) – Provides a tender, slightly peppery base.
Fresh strawberries – Hulled and quartered for bursts of juicy sweetness.
Feta cheese – Crumbled from a block for creamy, tangy pockets.
Balsamic vinegar & extra-virgin olive oil – Form the tangy, smooth foundation of the dressing.
Poppy seeds, honey & Dijon mustard – Offer subtle nuttiness, sweetness, and mild tang.
Kosher salt & ground black pepper – Essential seasonings that enhance and balance all flavors.
Pro Tips Before You Start
Toast pecans carefully – Watch during the final minutes to prevent burning; let cool before chopping.
Soak onions briefly – Submerge in cold water for a few minutes, then drain and pat dry to reduce sharpness.
Use block-style feta – Crumble fresh feta yourself; pre-crumbled varieties often contain anti-caking agents and lack creaminess.
Emulsify dressing well – Whisk or shake until oil and vinegar combine fully; if separation occurs, re-whisk before using.
Dress just before serving – Toss greens and berries with dressing at the last moment to maintain crispness.
How to Make Strawberry Spinach Salad
Step 1: Toast the Pecans
Preheat the oven to 350°F (175°C). Spread pecans on an ungreased baking sheet in a single layer.
Bake until fragrant and lightly golden, about 8 to 10 minutes.
Transfer to a cutting board and let cool slightly, then roughly chop.
Step 2: Soak and Drain Onions
Place the thinly sliced red onions in a bowl and cover with cold water.
Let them sit for a few minutes as you prepare the rest of the salad.
Drain and pat dry before adding to the greens to keep their sharpness in check.
Step 3: Prepare the Poppy Seed Dressing
In a small bowl or liquid measuring cup, whisk together balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and ground black pepper until well combined.
Alternatively, combine in a mason jar with a tight-fitting lid and shake vigorously.
Step 4: Assemble the Salad Base
Place the baby spinach (and arugula, if using) in a large serving bowl.
Add the hulled and quartered strawberries.
Step 5: Combine Onions and Cheese
Drain the red onion slices and add them to the bowl.
Sprinkle in the crumbled feta cheese for creamy tanginess.
Step 6: Dress and Toss
Drizzle about half of the poppy seed dressing over the salad.
Gently toss the ingredients to coat the leaves evenly without bruising.
Taste and add more dressing as needed, tossing lightly until well coated but not drenched.
Step 7: Add Pecans and Serve
Sprinkle the toasted pecans over the tossed salad and give it one final, gentle toss.
Transfer to a platter or individual plates.
Serve immediately, with any extra dressing on the side for guests who want a bit more.
What to Serve It With
Grilled lemon-herb chicken – Marinated in lemon, garlic, and herbs; its savory profile complements the salad’s sweetness.
Crostini or garlic bread – Crunchy bread brushed with garlic butter makes a perfect vehicle for scooping leftover dressing.
Quinoa or farro bowl – Turn the salad into a heartier meal by serving it over warm grains.
Crispy prosciutto – Bake prosciutto strips until crisp and crumble over the salad for a salty, savory accent.
Chilled white wine or sparkling water – A refreshing beverage to balance the bright flavors.
Variations / Substitutions
Greens swap – Use baby kale (massaged with olive oil) or mixed spring greens instead of spinach.
Nut alternative – Replace pecans with toasted walnuts, almonds, or pistachios for a different crunch.
Cheese swap – Try goat cheese or fresh mozzarella pearls for a creamier, milder option.
Fruit additions – Add raspberries, blueberries, or mandarin segments for extra fruity bursts.
Herb infusion – Stir in torn mint or basil leaves with the spinach for added aromatic complexity.
Dairy-free dressing – Swap honey with maple syrup and use vegan mayo or avocado-based alternative for a creamy, plant-based version.
Spicy kick – Add red pepper flakes or chopped jalapeño to the dressing for subtle heat.
Storage & Leftovers
Keep components separate – Store toasted pecans, greens, strawberries, and dressing in individual airtight containers in the fridge for up to 2 days.
Assemble just before serving – Combine and toss ingredients right before eating to prevent sogginess.
Refresh wilted greens – Soak spinach in ice water for a few minutes, drain, pat dry, then toss with fresh dressing.
Avoid freezing – Fresh produce and creamy dressing do not retain their texture once frozen.
FAQs
Can I use fresh raspberries instead of strawberries?
Yes—raspberries add a tart-sweet contrast and pair well with the salad’s flavors.
Is it necessary to soak the red onion?
Soaking removes harsh bite; if you prefer a sharper onion flavor, skip this step.
Can I make the dressing ahead of time?
Absolutely—whisk or shake the dressing up to 24 hours in advance and refrigerate. Re-emulsify before using.
What’s the best way to toast pecans without an oven?
Toast in a dry skillet over medium heat, stirring constantly for about 3–4 minutes until fragrant.
How do I prevent strawberries from making the salad watery?
Add strawberries and toss just before serving; pat dry if they are especially juicy.
Can I add protein to make it a main dish?
Yes—grilled chicken, shrimp, or even chickpeas turn this salad into a satisfying entrée.
What can I use instead of feta cheese?
Swap in goat cheese or fresh mozzarella pearls for a different creamy, tangy element.
Final Thoughts
This Strawberry Spinach Salad with Poppy Seed Dressing is a celebration of fresh, seasonal ingredients—tender greens, sweet berries, and crunchy nuts—all tied together by a tangy, honeyed dressing.
Perfect for spring and summer gatherings or as a refreshing standalone lunch, its bright flavors and textures will delight every palate.
Strawberry Spinach Salad
Ingredients
For the Strawberry Spinach Salad:
- ¾ cup raw pecans
- ½ small red onion very thinly sliced
- 10 ounces fresh baby spinach or a 50/50 arugula–spinach blend
- 1 quart strawberries hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese block-style for best texture
For the Poppy Seed Dressing:
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons poppy seeds
- 1½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Toast Pecans: Preheat oven to 350°F (175°C).
- Spread pecans on an ungreased baking sheet in a single layer.
- Bake until fragrant and lightly golden, about 8–10 minutes.
- Transfer to a cutting board and roughly chop once slightly cooled.
- Soak Onion: Place thinly sliced red onion in a bowl of cold water.
- Let soak for a few minutes to mellow sharpness, then drain and pat dry.
- See full steps with tips & photos → https://mischacrossing.com/strawberry-spinach-salad-2/
