Strawberry Spinach Salad

There's something about the first warm day of spring that makes me crave something bright and alive on a plate. I was standing at the farmers market, strawberries piled impossibly high, when an older woman next to me said they were perfect raw—no cooking needed. That simple comment stuck with me, and I went home determined to build a salad around that idea, one that celebrated the fruit without hiding it.

I made this for a potluck last June and watched people go back for thirds, which rarely happens with salads. Someone asked for the recipe, and I realized I'd never written it down—I'd just been throwing it together by feel. That afternoon I finally committed it to memory, tweaking the vinaigrette until it felt like something I could explain.

Ingredients

• Baby spinach: Look for the tender, delicate leaves that wilt slightly when dressed but keep enough structure to hold the fruit and cheese without turning to mush.
• Fresh strawberries: Slice them about 10 minutes before serving so they release just enough juice to flavor the salad without becoming soggy.
• Red onion: A thin slice adds a sharp, peppery bite that balances the sweetness of the berries and the richness of the feta.
• Crumbled feta cheese: The salt and tang are essential—they anchor all the bright, fresh flavors in the bowl.
• Toasted pecans: Toasting them for even 3 minutes in a dry pan brings out their buttery depth and keeps them crisp longer.
• Extra virgin olive oil: Use something you'd actually taste on bread; it matters here more than anywhere else.
• Apple cider vinegar: The slight fruit notes complement the strawberries in a way regular vinegar never could.
• Honey or maple syrup: A small amount softens the vinegar's edge and lets the poppy seeds shine without adding sweetness that would make the whole thing cloying.
• Poppy seeds: These tiny seeds add texture and a subtle nutty flavor that ties everything together.
• Dijon mustard: Just a teaspoon acts as an emulsifier and adds complexity you won't consciously taste but will definitely feel.

Instructions

Gather and prep your ingredients:

Wash and dry your spinach completely—water clinging to the leaves will dilute the vinaigrette and make everything weep. Slice the strawberries and red onion while the pecans are still warm from toasting, so their aroma fills your kitchen.

Build the salad bowl:

Layer the spinach first, then scatter the strawberries, onion, feta, and pecans on top. Don't toss yet—just let it all sit there, a study in contrasts.

Make the vinaigrette:

Whisk the olive oil, vinegar, honey, and mustard together in a small jar or bowl until they emulsify into something creamy and unified. The poppy seeds will sink and swirl, adding visual interest and texture with every taste.

Bring it together:

Drizzle the vinaigrette over the salad just before you eat it, then toss gently, letting the oil coat the leaves without bruising them. Serve immediately while the pecans are still crisp.

Save

I served this to my daughter's friend who was visiting, and she asked if the strawberries were cooked. When I said no, she got quiet, took another bite, and said it was the first salad she'd ever actually wanted to eat. That moment reminded me that the best dishes aren't fancy—they're just thoughtful.

The Story Behind the Vinaigrette

I borrowed the poppy seed concept from a salad I had at a restaurant years ago, but their version was heavy and cloying. I kept wondering how to capture that floral, subtle quality without making it taste like sugar. It took three tries—the first was too tangy, the second too sweet—before I landed on this balance of acid, honey, and mustard. Now when I make it, I remember standing in my kitchen at dusk, tasting and adjusting, feeling like I'd finally cracked a code.

Why This Works Year-Round

In spring and summer, the strawberries are at their peak, bright and necessary. But I've made this in fall with the last of the season's berries, and it still sings. In winter, when fresh strawberries feel like a luxury, I skip them entirely and add thinly sliced apples or pears, letting the poppy seed vinaigrette do the heavy lifting. The formula is flexible enough to adapt, which is why I keep coming back to it.

Variations and Switches

The beauty of this salad is how easily it transforms depending on what you have or what you're craving. Swap the spinach for arugula if you want something peppery, or use a spring mix for texture variety. The nuts can be almonds, walnuts, or sunflower seeds—whatever you have toasted and ready. Some versions I've made include a handful of fresh mint or basil in summer, or crispy chickpeas when I want more protein and substance without adding meat.

• Grill some chicken breast and slice it thin to make this a complete meal that feels restaurant-worthy.
• Add a small apple sliced thin for extra crunch and a hint of tartness that plays beautifully with the strawberries.
• Keep the vinaigrette in a jar in the fridge for up to a week—it's just as good on roasted vegetables or grain bowls.

Save

This salad taught me that simple food, made with attention and care, is always better than anything complicated. It's become my go-to for those moments when you want to eat something that tastes like spring tastes.

Recipe FAQs

→ What makes the vinaigrette unique?

The vinaigrette features poppy seeds combined with olive oil, apple cider vinegar, honey, and Dijon mustard, creating a tangy, slightly sweet dressing.

→ Can I substitute nuts in this salad?

Yes, you can replace pecans with other nuts like walnuts or use sunflower seeds for a nut-free option.

→ How should the spinach be prepared?

Use fresh baby spinach leaves, washed and thoroughly dried to prevent sogginess in the salad.

→ Is feta cheese essential in this dish?

Feta adds a creamy, salty contrast, but goat cheese can be used for a milder, creamier flavor alternative.

→ Can this salad be served as a main course?

Adding grilled chicken or another protein can transform this salad into a hearty main dish.