Save There's something about late spring that makes me crave this salad—that specific afternoon when the farmers market suddenly has strawberries that actually taste like strawberries again, and you realize you've been eating winter food for too long. I first threw this together somewhat by accident, combining what I had on hand with a dressing my sister swore by, and it became the thing I make whenever I want to feel like the season has turned. The combination of tender spinach, those jammy strawberries, and a tangy-sweet dressing just works, no fuss required.
I made this for a dinner party last June and watched my friend Claire—who usually picks at salads—actually go back for seconds. She kept saying it was the dressing, but I think it was the whole thing: the bright berries against those tender greens, the nutty crunch, the way everything felt intentional without being fussy. That's when I knew this salad had staying power in my rotation.
Ingredients
- Fresh baby spinach: Use the tender stuff from a bag if you're in a rush—no need to chop or de-stem, it softens just enough from the warm dressing.
- Strawberries: Slice them thick enough that they don't disappear, thin enough that they release their juice into the salad.
- Toasted pecans or almonds: The toasting matters more than you'd think; it brings out a depth that raw nuts don't have, and it's what catches people's attention when they bite down.
- Feta cheese: Crumble it loose and generous—the pockets of salt and tang are what make this feel elevated.
- Red onion: Thinly sliced and optional, but I almost always add it because of how it plays against the sweet dressing.
- Extra-virgin olive oil: Don't skip this; the flavor difference is real and matters in something this simple.
- Apple cider vinegar: It's brighter than wine vinegar and has a subtle apple sweetness that echoes the strawberries.
- Honey or maple syrup: A tablespoon is enough to balance the vinegar without making it a dessert salad.
- Poppy seeds: These give the dressing its character and a subtle nuttiness that ties everything together.
- Dijon mustard: Just enough to emulsify the dressing and add a whisper of spice.
Instructions
- Gather and combine your base:
- Dump the spinach into a large bowl, scatter the strawberry slices over top, then add your nuts, feta, and red onion if using. Don't toss yet—just let them sit there waiting for their dressing.
- Build the dressing:
- In a small bowl or jar, whisk the olive oil, vinegar, honey, poppy seeds, mustard, salt, and pepper until it comes together and looks slightly thickened. This should take about a minute of steady whisking—you want the oil and vinegar to emulsify and cling to each other.
- Dress and toss:
- Pour the dressing over the salad and use salad tongs or two forks to gently toss everything until the spinach glistens and the ingredients are evenly coated. Be gentle enough that the strawberries stay whole but thorough enough that every leaf gets touched by dressing.
- Serve right away:
- This is a salad that's best eaten immediately, while the spinach is still crisp and the strawberries haven't started to weep too much into the greens. If you need to wait, keep the dressing separate and dress just before serving.
Save What I love most about this salad is how it makes spring feel intentional, like you planned something for once instead of just eating whatever's convenient. It's become the thing I make when I want to feel like I'm paying attention to the seasons and to the people I'm feeding.
Why This Dressing Changes Everything
Most vinaigrettes are an afterthought, but this one does the real work. The poppy seeds give it texture and a subtle earthiness, while the honey rounds out the sharp edges of the vinegar without making it cloying. It's sweet enough to feel like a treat, tart enough to wake up your palate, and it clings to the spinach in a way that makes every bite taste intentional. I've tried other dressings with this salad out of curiosity, and they're fine, but they're not this.
Flexibility and Variations
This salad is honest about what it is—a framework, not a strict rule. I've made it with candied pecans when I wanted something richer, added crumbled goat cheese instead of feta when that's what I had, and thrown in some thinly sliced radishes for extra crunch when the season felt right. In winter, I've used frozen strawberries that I thawed slightly, and while it's not quite the same, it still works. The core of spinach, fruit, nuts, and this dressing is sturdy enough to handle your variations.
Serving and Pairing
This salad feels at home at spring and summer gatherings, as a first course before something light, or as the main event on a warm evening when you don't want to turn on the oven. It pairs beautifully with chilled white wine—Sauvignon Blanc especially—and sits happily alongside grilled chicken or fish if you need more substance. I've learned that the key to serving it at a gathering is dressing it at the last possible moment, which sometimes means doing it in front of guests, which somehow makes it feel more impressive even though you're just whisking oil and vinegar together.
- For a heartier meal, top with grilled chicken breast or seared salmon for protein without weighing down the freshness.
- Add it to a cheese board as your vegetable moment, or serve it alongside fresh bread and soft cheese for a light lunch.
- If you're feeding vegetarians, remember that some feta may contain rennet, so check the label if that matters to you.
Save This salad has taught me that simple food, made with actual attention to ingredients and timing, is sometimes the most satisfying thing to eat. It's become my default move when I want to feel like I'm cooking for people, not just feeding them.
Recipe FAQs
- → What nuts work best in this salad?
Toasted pecans or sliced almonds add a satisfying crunch and complement the sweetness of the strawberries beautifully.
- → Can I make the dressing ahead of time?
Yes, the poppy seed dressing can be whisked together and stored in the fridge for up to 2 days. Shake well before using.
- → Is feta cheese necessary in this dish?
Feta cheese is optional and adds a creamy, tangy contrast; it can be omitted or substituted with plant-based cheese for a vegan option.
- → How can I add protein to this salad?
Grilled chicken or salmon are excellent additions that boost protein while maintaining the fresh, light character.
- → What wine pairs well with this salad?
Chilled Sauvignon Blanc pairs nicely, enhancing the fresh fruit and tangy elements of the salad.