Pin It There's something about late spring that makes me crave this salad, probably because it's when my farmers market haul finally matches my appetite instead of my optimism. I was standing there one Saturday morning, holding a quart of strawberries still warm from the sun, when the vendor mentioned they'd just gotten the first tender spinach of the season—sweeter and more delicate than the winter stuff. That's when it clicked: why not put them together? The result was so simple it almost felt like I'd discovered something obvious, but honestly, that's when the best recipes happen.
I made this for a picnic once where everyone was supposed to bring something, and I threw it together at the last minute without telling anyone what was in the dressing. Three people asked for the recipe before we even finished eating, which made me realize something: people always underestimate how satisfying a good salad can be. The strawberries caught the light through the plastic container, and someone said it looked almost too pretty to eat—then immediately took a second helping.
Ingredients
- Fresh baby spinach leaves: Use the tender stuff if you can find it—the thick, rubbery spinach will make your salad feel like a chore instead of a pleasure.
- Strawberries, hulled and sliced: Pick ones that smell like strawberries, not cardboard; that's half the battle right there.
- Toasted pecans or sliced almonds: The toasting is non-negotiable—it wakes up the nuttiness and gives you that crucial crunch that makes eating a salad feel worth your time.
- Crumbled feta cheese: Optional, but it adds this salty, creamy thing that makes the sweetness of the fruit taste even more interesting.
- Red onion, thinly sliced: Use a sharp knife and slice it thin, or nobody will appreciate your generosity.
- Extra-virgin olive oil: This is one of those places where the oil actually matters; use something you'd eat straight from the bottle.
- Apple cider vinegar: The subtle fruitiness complements strawberries in a way regular vinegar just doesn't.
- Honey or maple syrup: Both work, but maple syrup brings an earthy note that I find myself reaching for more often.
- Poppy seeds: They look beautiful scattered through the dressing and add a tiny pop of texture with each bite.
- Dijon mustard: A teaspoon is barely noticeable but it rounds out the dressing so it doesn't taste like sweetened oil.
- Sea salt and freshly ground black pepper: Taste as you go—what tastes right depends on how sweet your strawberries were.
Instructions
- Build your foundation:
- Pile the spinach into your bowl like you're making a nest, then scatter the strawberries and nuts over top. This isn't a step that needs precision—it's as simple as it looks.
- Shake your dressing:
- If you're using a jar, put everything in and shake it until it looks creamy and the poppy seeds are distributed throughout. If you're whisking in a bowl, take your time and watch the mixture transform from greasy to emulsified—that's when you know it's ready.
- Come together:
- Drizzle the dressing over the salad just before everyone sits down to eat, then toss it gently so every leaf gets coated but the strawberries don't turn into mush. The whole thing should glisten.
- Serve and eat:
- The moment this salad hits the table is its prime—the spinach is still perky, the strawberries haven't started weeping, and the nuts haven't softened. Don't wait around.
Pin It There was this one time when someone at the table said the salad reminded them of spring in a place they'd never been, which made me realize that food does something time and place can't quite do on their own. That's when I stopped thinking of this as just a salad and started thinking of it as a small, edible story.
Why Strawberries and Spinach Belong Together
Strawberries are naturally sweet but sharp, and spinach is mild and slightly mineral—alone, strawberries can feel one-note, and alone, spinach can taste like you're eating something virtuous instead of something delicious. Put them together and something almost magical happens: the sweetness makes the spinach taste more tender, and the spinach's earthiness stops the strawberries from being cloying. It's one of those combinations where the parts are both improved by their neighbor, which is how you know you're onto something real.
The Poppy Seed Dressing Secret
I didn't invent this dressing, but I spent embarrassing amounts of time trying to get it right before I figured out the actual secret: it's not the poppy seeds that make it special. It's the Dijon mustard, which most people either forget or omit because they think it's going to taste like hot dog condiments. It's not. One teaspoon stirred into something sweet and acidic basically makes your taste buds sit up straighter and pay attention to everything else on your plate.
Variations That Actually Work
This salad is one of those dishes that's sturdy enough to handle improvisation. I've made it with grilled chicken when I needed lunch to feel more substantial, and I've added candied walnuts when I wanted to dial up the fancy. Once, in a moment of questionable judgment, I added beets, and it became something completely different and honestly still delicious—though at that point it's more of an entirely new salad than a variation.
- Toss in some fresh goat cheese instead of feta if you want something creamier and less salty.
- A handful of toasted seeds like pumpkin or sunflower works beautifully if you're out of nuts or allergic.
- Fresh mint or basil scattered over the top at the very end adds a brightness that feels revelatory in summer.
Pin It This salad asks so little of you and gives so much back in return, which is probably why I keep making it over and over. Every time feels like a small, edible version of kindness.
Recipe Questions & Answers
- → What nuts work best in this salad?
Toasted pecans or sliced almonds add a crunchy texture and complement the sweet and tangy ingredients well. Walnuts or candied pecans are great alternatives.
- → Can I prepare the dressing in advance?
Yes, the poppy seed dressing can be whisked together and stored in the fridge for up to 2 days. Rewhisk before serving for best texture.
- → How can I make this dish vegan?
Omit the feta cheese or substitute with a plant-based alternative. Also, replace honey with maple syrup in the dressing.
- → What protein options pair well with this salad?
Grilled chicken or salmon complement the fresh ingredients and add a satisfying protein boost.
- → Is this salad suitable for gluten-free diets?
Yes, all components including the dressing are naturally gluten-free as prepared here.