Save There was a moment last spring when my garden's strawberry patch finally burst into ripeness all at once, and I had this sudden panic about what to do with three overflowing baskets. I'd been craving something lighter than the heavy salads I'd been making all winter, something that would let those berries shine without drowning them in cream. That's when this salad clicked into place—not from a recipe, but from tasting strawberries at a farmers market and thinking about how their bright sweetness would play against peppery greens and nuts. The poppy seed dressing came later, borrowed from a memory of someone's brunch.
I made this for a potluck one June afternoon where everyone else brought casseroles and pasta salads, and this little bowl of red and green somehow became the thing people kept coming back to. It was the kind of small win that makes you feel smarter in the kitchen than you actually are, watching people react to the combination of sweet fruit and that slight pepper from the seeds.
Ingredients
- Fresh baby spinach: The tender kind matters here—it wilts slightly from the warm vinaigrette without turning into mush, and it has a delicate flavor that won't fight with the strawberries.
- Strawberries: Slice them right before you serve so they stay firm and bright, not tired and weepy.
- Toasted pecans or sliced almonds: The toasting makes them taste nuttier and gives you that crucial crunch that keeps the salad from feeling soft.
- Feta cheese: Optional but worth it—the sharp saltiness is the secret third voice in this conversation.
- Red onion: A thin slice adds a whisper of bite that makes everything taste sharper and more alive.
- Extra-virgin olive oil: Use something you'd actually taste on its own, because you absolutely will in this dressing.
- Apple cider vinegar: The sweetness of cider vinegar matters more than regular vinegar would here.
- Honey or maple syrup: This isn't candy—it's just enough sweetness to balance the vinegar and let the fruit flavor breathe.
- Poppy seeds: They add a gentle texture and a slightly nutty flavor that ties everything together.
- Dijon mustard: Just a teaspoon helps emulsify the dressing and adds complexity without any heat.
Instructions
- Gather and prepare everything:
- Get your spinach in the bowl, slice those strawberries right before you're ready to mix, and have the nuts and cheese ready to go. This whole salad depends on freshness, so don't let things sit around waiting for you.
- Build the salad base:
- Toss the spinach with strawberries, nuts, feta, and red onion in a big bowl—you want everything mixed evenly so each bite has a little of everything.
- Make the dressing:
- In a small jar or bowl, whisk together the oil, vinegar, honey, poppy seeds, mustard, salt, and pepper until it looks like it's holding together. If you use a jar with a lid, you can shake it instead of whisking, which honestly is easier and more fun.
- Finish and serve:
- Drizzle just enough dressing over the salad to coat everything lightly, then toss gently so you don't bruise the berries. Serve right away while the spinach is still crisp and the nuts still have their crunch.
Save This salad became something people specifically asked me to bring after that first potluck, which meant I'd stumbled onto something that actually worked. The best part was realizing that sometimes the simplest ideas—fruit on greens, a little dressing, done—are the ones that stick around.
The Magic of Poppy Seeds
I used to skip poppy seeds in dressings thinking they didn't matter much, and then I made this salad without them one afternoon and everything fell flat. Those tiny seeds do something almost invisible—they add texture, a gentle nuttiness, and a visual fleck that makes the dressing look intentional instead of basic. They're the small thing that makes people taste the dressing instead of just eating it.
Playing With Variations
The framework here is flexible if you think about it. I've made it with blueberries instead of strawberries on a whim, and it worked just as well—maybe even better in late summer when strawberries have lost their snap. The dressing is the real anchor, so once you nail that, you can swap proteins, greens, even nuts without breaking anything.
Making It Your Own
The beauty of this salad is how fast it comes together, which means you can make it whenever fresh berries show up. On a hot evening when nothing else sounds good, this is what saves dinner.
- If you're feeding vegans, skip the feta and nobody will miss it—the salad is already interesting enough.
- Candied pecans make this feel more special if you're bringing it somewhere, though honestly the regular toasted kind is perfect.
- Chill your bowl for five minutes before assembling if your kitchen is warm—it keeps everything fresher longer.
Save This salad proved to me that the best recipes aren't always the complicated ones. It's the ones that know what they are and do it right, letting good ingredients speak for themselves.
Recipe Questions
- → What nuts work best with this salad?
Toasted pecans or sliced almonds provide a satisfying crunch and complement the sweetness of strawberries perfectly.
- → Can the dressing be made ahead of time?
Yes, the poppy seed dressing can be whisked together in advance and stored in the refrigerator for up to 3 days.
- → Is there a way to make this dish vegan-friendly?
Omit the feta cheese or replace it with a plant-based alternative, and use maple syrup instead of honey in the dressing.
- → How can I add protein to this dish?
Grilled chicken or salmon can be added to boost protein while maintaining the fresh flavor profile.
- → What wine pairs well with this salad?
Chilled white wines like Sauvignon Blanc enhance the salad's fresh and fruity notes without overpowering them.