Looking for a fresh, vibrant salad that actually makes you excited about eating greens?
This Strawberry Spinach Salad combines crisp baby spinach with juicy strawberries, tangy feta cheese, crunchy pecans, and a sweet poppy seed dressing that ties everything together perfectly.
It’s the kind of salad that disappears at potlucks, earns compliments at dinner parties, and makes weeknight meals feel special.
I first made this salad for a spring brunch at my sister’s house, thinking I’d bring something light and simple.
The salad bowl was empty within minutes, and I’ve been making it regularly ever since.
What I love most is how the sweet strawberries balance the peppery spinach, while the feta adds just the right amount of saltiness.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Total Time | 20 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Strawberry Spinach Salad
This salad is pure spring and summer on a plate. It’s incredibly simple to throw together, yet it looks and tastes like something you’d order at a fancy restaurant.
The combination of textures keeps every bite interesting. You get crisp greens, soft strawberries, creamy cheese, and crunchy nuts all in one forkful.
It’s flexible enough to serve as a light lunch on its own or as a stunning side dish for grilled chicken or fish.
Plus, the homemade poppy seed dressing takes just minutes to whisk together and tastes so much better than anything from a bottle.
Here’s why you’ll make this salad again and again:
- Ready in 20 minutes from start to finish
- Uses simple, fresh ingredients you can find anywhere
- The poppy seed dressing is sweet, tangy, and absolutely addictive
- Works beautifully for meal prep if you keep components separate
- Naturally vegetarian and can easily be made dairy-free
- Looks stunning on the table for special occasions
- Kids actually enjoy eating their greens with this one
Read Also: Willow Tree Chicken Salad Recipe
Ingredients
This salad comes together with fresh, colorful ingredients that complement each other beautifully.
You’ll need crisp greens, sweet berries, tangy cheese, and crunchy nuts, all brought together with a simple homemade dressing.
For the Salad:
- 8 ounces baby spinach, washed and dried
- 1 pound fresh strawberries, hulled and sliced
- 1/4 medium red onion, thinly sliced
- 4 ounces feta cheese, crumbled
- 1/2 cup pecans, toasted and roughly chopped
For the Poppy Seed Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- 1 small shallot, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Kitchen Equipment Needed
You don’t need any fancy equipment to make this salad, just a few basic kitchen tools that you probably already have in your cupboards.
- Large salad bowl or serving platter
- Small skillet for toasting pecans
- Mason jar with lid or small mixing bowl for dressing
- Sharp knife and cutting board
- Salad tongs or large spoons
- Measuring cups and spoons
- Whisk (if not using a jar)
If the strawberries are coming from your garden or the farmer’s market, this strawberry huller makes prep work so much faster and saves your fingers from getting stained.
Recommended Products for This Recipe
After making this salad countless times, I’ve found a few products that really elevate the final result and make the whole process smoother.
1. OXO Good Grips Salad Spinner
Getting your spinach completely dry is crucial for this salad since wet greens won’t hold the dressing well.
This salad spinner makes the job effortless and stores the greens beautifully in the fridge.
The pump mechanism is so much easier than the pull-cord versions, and it actually gets the leaves crispy-dry.
2. Premium Poppy Seeds
The quality of your poppy seeds makes a noticeable difference in the dressing. Fresh, high-quality poppy seeds have a subtle nutty flavor that really shines through.
I buy mine in smaller quantities to ensure they’re always fresh since they can go rancid if stored too long.
3. Raw Pecan Halves
For the best flavor and texture, start with raw pecan halves and toast them yourself.
Pre-toasted nuts often taste stale, and the fresh, buttery flavor you get from toasting at home is incomparable. Buy them in bulk and store in the freezer to keep them fresh.
4. Sheep’s Milk Feta Cheese
If you can find authentic sheep’s milk feta, grab it. The texture is creamier and the flavor is more complex than the cow’s milk versions you typically find pre-crumbled.
It’s worth seeking out at specialty stores or ordering online.
You might also enjoy: Fruit and Yogurt Parfait
Step-by-Step Instructions: How to Make Strawberry Spinach Salad
Making this salad is incredibly straightforward, but I’ll walk you through each step to ensure your salad turns out perfectly every time. The key is in the preparation and assembly.
1. Prepare the Poppy Seed Dressing
- Add the olive oil, white wine vinegar, honey, Dijon mustard, minced shallot, poppy seeds, salt, and pepper to a mason jar with a tight-fitting lid
- Seal the jar tightly and shake vigorously for 30-45 seconds until the dressing is completely emulsified and looks creamy
- Alternatively, whisk all ingredients together in a small bowl until well combined
- Taste and adjust seasoning if needed, adding more honey for sweetness or vinegar for tanginess
- Set the dressing aside at room temperature while you prepare the salad components
- If making ahead, refrigerate the dressing and shake or whisk again before using since it will separate
2. Toast the Pecans
- Heat a small dry skillet over medium-low heat, allowing it to warm up for about 1 minute
- Add the pecans to the dry skillet and spread them in a single layer
- Toast for 3-5 minutes, stirring or shaking the pan frequently to prevent burning
- Watch them carefully as they can go from perfect to burnt quickly
- You’ll know they’re done when they smell fragrant and nutty and have darkened slightly
- Remove from heat immediately and transfer to a plate to cool
- Once cooled, roughly chop the pecans into smaller pieces for easier eating
3. Prepare the Strawberries and Vegetables
- Rinse the strawberries under cold water and pat them dry with paper towels
- Remove the green tops and hulls using a paring knife or strawberry huller
- Slice each strawberry into thin rounds, about 1/4 inch thick, so they’re easy to eat on a fork
- Peel the red onion and slice it in half from root to tip
- Cut thin slices from one half using a sharp knife, creating delicate half-moon shapes
- If the onion flavor is too sharp for your taste, soak the slices in cold water for 5-10 minutes, then drain
- Rinse the baby spinach thoroughly and use a salad spinner to remove all excess water
4. Assemble the Salad Base
- Place the completely dry baby spinach in a large salad bowl or serving platter
- Make sure the bowl is large enough to toss everything without spilling
- If serving immediately, you can dress the spinach now by drizzling 2-3 tablespoons of dressing over the greens
- Toss gently with salad tongs or clean hands to coat each leaf evenly
- If not serving right away, keep the dressing separate to prevent the greens from wilting
5. Add the Toppings
- Arrange the sliced strawberries over the dressed spinach, distributing them evenly
- Scatter the thinly sliced red onion across the salad
- Sprinkle the toasted pecans over the top, reserving a few for garnish if desired
- Crumble the feta cheese with your fingers and distribute it throughout the salad
- For a prettier presentation, you can arrange some strawberries, pecans, and feta on top after tossing
6. Dress and Serve
- Drizzle additional poppy seed dressing over the assembled salad to taste
- Start with 2-3 tablespoons and add more as desired, keeping in mind you can always add more but can’t take it back
- Toss everything together gently just before serving to ensure even coating
- Serve immediately while the greens are crisp and the strawberries are fresh
- Place any remaining dressing in a small pitcher or bowl alongside the salad for those who want extra
- Garnish with a few reserved pecans and a light sprinkle of black pepper if desired
This pairs beautifully with my Grilled Lemon Herb Chicken Skewers for a complete spring meal.
Tips for The Best Strawberry Spinach Salad
Making a great salad is all about the details. These tips will help you create a strawberry spinach salad that’s restaurant-quality every single time.
Pro tips for success:
- Dry your greens thoroughly: Wet spinach won’t hold the dressing and will make your salad watery. Use a salad spinner or pat dry with paper towels.
- Slice strawberries uniformly: Thin, even slices ensure every bite has the perfect ratio of strawberry to greens.
- Toast your own nuts: Pre-toasted nuts often taste stale. Freshly toasted pecans add incredible flavor and crunch.
- Don’t overdress: Start with less dressing than you think you need. You can always add more, but an overdressed salad is soggy and unpleasant.
- Soak the onions: If raw red onion is too pungent for you, soak sliced onions in ice water for 10 minutes to mellow the flavor.
- Choose ripe berries: The sweetness of the strawberries is crucial. Select bright red, fragrant berries without white or green shoulders.
- Assemble just before serving: Dressed greens wilt quickly. If making ahead, keep all components separate and toss right before eating.
- Use quality olive oil: Since the dressing is so simple, the quality of your olive oil really shines through. Use your best extra virgin.
- Shake the dressing well: Oil and vinegar naturally separate. Give it a good shake or whisk right before drizzling over the salad.
Serving Suggestions
This strawberry spinach salad is incredibly versatile and works beautifully in so many different meal scenarios.
It’s substantial enough to be a meal on its own or elegant enough to accompany your fanciest dinner.
For a light lunch, serve this salad with a crusty slice of Einkorn Bread or a warm bowl of Mushroom Soup on the side.
Here are my favorite ways to serve this salad:
- As a main course: Top with grilled chicken, shrimp, or salmon for a protein-packed meal
- For brunch: Serve alongside quiche, frittata, or Avocado Toast
- At barbecues: It’s the perfect fresh complement to grilled meats and burgers
- For special occasions: This salad looks beautiful on a buffet table for Easter, Mother’s Day, or spring gatherings
- With pasta: Pair it with my Garlic Shrimp Pasta for a light but satisfying dinner
- As a side salad: Serve smaller portions alongside Parmesan Crusted Chicken or any grilled protein
Read Also: Smoothie Bowl Recipe
Variations of Strawberry Spinach Salad
One of the best things about this salad is how adaptable it is. You can easily customize it based on what you have on hand or your personal preferences.
Try these delicious variations:
- Mixed greens version: Use half spinach and half arugula for a peppery kick, or try all arugula for a more assertive flavor
- Different berries: Swap strawberries with raspberries, blueberries, or blackberries, or use a mix of all of them
- Cheese swaps: Try creamy goat cheese instead of feta, or use blue cheese crumbles for a bolder flavor
- Nut alternatives: Substitute walnuts, almonds, or candied pecans for the regular toasted pecans
- Add protein: Top with grilled chicken, seared salmon, or crispy chickpeas to make it a complete meal
- Balsamic version: Skip the poppy seed dressing and use a simple balsamic vinaigrette instead
- Citrus twist: Add mandarin orange segments or sliced blood oranges for extra color and sweetness
- Avocado addition: Creamy avocado slices add richness and make the salad more filling
- Seeds instead of nuts: Use sunflower seeds or pumpkin seeds for a nut-free version
- Grain bowl style: Serve over cooked quinoa or farro for a heartier meal
Another favorite: Greek Yogurt with Granola
Storage and Reheating
This salad is best enjoyed fresh, but with proper storage techniques, you can prep components ahead of time for easy assembly later.
Storage tips:
- Dressed salad: Once dressed, this salad should be eaten immediately as the greens will wilt. Don’t plan on storing leftovers.
- Undressed components: Store washed and dried spinach in the fridge for up to 3 days in a sealed container lined with paper towels
- Sliced strawberries: Keep in an airtight container in the refrigerator for up to 2 days, but they’re best used the same day
- Toasted pecans: Store cooled pecans at room temperature in an airtight container for up to 1 week, or freeze for up to 3 months
- Poppy seed dressing: Refrigerate in a sealed jar or container for up to 5 days. Shake well before using as it will separate
- Meal prep approach: Store all components separately and assemble individual portions as needed throughout the week
- Red onions: Slice and store in an airtight container in the fridge for up to 3 days
- Feta cheese: Keep crumbled feta in its original brine or in an airtight container for up to 1 week
Nutritional Facts
Per serving (based on 6 servings):
- Calories: 285
- Total Fat: 22g
- Saturated Fat: 5g
- Cholesterol: 17mg
- Sodium: 315mg
- Total Carbohydrates: 17g
- Dietary Fiber: 3g
- Sugars: 11g
- Protein: 6g
- Vitamin A: 55% DV
- Vitamin C: 95% DV
- Calcium: 15% DV
- Iron: 12% DV
Note: Nutritional information is approximate and will vary based on specific ingredients and portion sizes used.
You might also enjoy: Blueberry Breakfast Muffins Recipe
Health Benefits of Key Ingredients
This isn’t just a pretty salad. It’s packed with nutrients that support your overall health in meaningful ways.
Spinach is an absolute nutritional powerhouse, loaded with vitamins A, C, and K, plus iron, folate, and magnesium.
The antioxidants in spinach help protect your cells from damage and support healthy vision.
Here’s what each ingredient brings to the table:
- Spinach: Rich in iron for healthy blood, vitamin K for bone health, and lutein for eye health
- Strawberries: Packed with vitamin C, manganese, and antioxidants that support heart health and reduce inflammation
- Pecans: Contain heart-healthy monounsaturated fats, fiber, and minerals like zinc and manganese
- Feta cheese: Provides calcium for strong bones, probiotics for gut health, and protein for satiety
- Red onion: Contains quercetin, an anti-inflammatory compound, plus prebiotic fiber for digestive health
- Olive oil: Full of healthy fats and antioxidants that support heart health and reduce inflammation
- Poppy seeds: Provide small amounts of calcium, iron, and fiber
FAQs About Strawberry Spinach Salad
1. Can I make this salad ahead of time?
You can prep all the components ahead of time and store them separately in the refrigerator.
Wash and dry the spinach, slice the strawberries, toast the pecans, and make the dressing up to a day in advance.
However, don’t assemble or dress the salad until just before serving, or the greens will wilt and become soggy.
2. What can I substitute for feta cheese?
Goat cheese is an excellent substitute and provides a similar tangy, creamy element. Blue cheese crumbles work well if you want a stronger flavor.
For a dairy-free version, try diced avocado or omit the cheese entirely and add extra nuts for richness.
3. Can I use a different type of lettuce instead of spinach?
Absolutely! Arugula adds a peppery bite that pairs wonderfully with the sweet strawberries. Spring mix or butter lettuce also work beautifully.
You can even use a combination of half spinach and half arugula for more complex flavor.
4. How do I keep the strawberries from making the salad watery?
Make sure your strawberries are completely dry after washing, and pat them with paper towels if needed.
Slice them just before assembling the salad rather than hours in advance.
If your berries are very juicy, you can place them on a paper towel-lined plate for a few minutes to absorb excess moisture.
5. What other nuts work well in this salad?
Walnuts, sliced almonds, and pine nuts all work beautifully. For something special, try candied pecans or walnuts for an extra touch of sweetness.
Just make sure to toast any raw nuts to bring out their flavor and add crunch.
Read Also: Peanut Butter Toast Recipe
Strawberry Spinach Salad
Ingredients
- 8 oz baby spinach 226g, washed and dried thoroughly
- 1 lb fresh strawberries 454g, hulled and sliced into ¼-inch rounds
- 1/4 medium red onion thinly sliced into half-moon shapes
- 4 oz feta cheese 113g, crumbled; sheep’s milk feta preferred
- 1/2 cup pecans about 60g, toasted and roughly chopped
- 1/3 cup extra virgin olive oil 80ml; use best quality available
- 3 tbsp white wine vinegar 45ml
- 2 tbsp honey 30ml
- 1 tbsp Dijon mustard 15ml; helps emulsify the dressing
- 1 tbsp poppy seeds
- 1 small shallot minced
- 1/4 tsp salt
- 1/8 tsp black pepper plus more for garnish
Equipment
- Large salad bowl or serving platter
- Small skillet For toasting pecans
- Mason jar with lid For making dressing; a small mixing bowl works too
- Sharp knife and cutting board
- Salad tongs or large spoons
- Measuring cups and spoons
- Whisk If not using a jar for the dressing
- Salad spinner Recommended for drying spinach thoroughly
- Strawberry huller (optional) Makes hulling faster and keeps fingers stain-free
Method
- Combine olive oil, white wine vinegar, honey, Dijon mustard, minced shallot, poppy seeds, salt, and pepper in a mason jar, seal tightly, and shake vigorously for 30–45 seconds until emulsified. Taste and adjust sweetness or tanginess as needed, then set aside.
- Heat a small dry skillet over medium-low heat, add pecans in a single layer, and toast for 3–5 minutes, stirring frequently, until fragrant and slightly darkened. Transfer immediately to a plate to cool, then roughly chop.
- Hull and slice strawberries into thin rounds (about ¼ inch thick), then pat dry. Slice the red onion into thin half-moons; soak in cold water for 5–10 minutes and drain if you prefer a milder flavor.
- Rinse baby spinach and spin dry in a salad spinner, or pat thoroughly with paper towels — completely dry greens are essential for the dressing to adhere properly.
- Place spinach in a large salad bowl, then arrange strawberries, red onion, toasted pecans, and crumbled feta evenly over the top.
- Drizzle 2–3 tablespoons of poppy seed dressing over the salad, toss gently to coat, and serve immediately with remaining dressing on the side.
Nutrition
Notes
- Dry greens thoroughly: Wet spinach won’t hold dressing and makes the salad watery — a salad spinner works best.
- Toast your own nuts: Freshly toasted pecans taste far superior to pre-toasted; watch them carefully as they burn quickly.
- Choose ripe berries: Select bright red, fragrant strawberries without white or green shoulders for the best sweetness.
- Tame the onion: Soak red onion slices in ice water for 10 minutes then drain to mellow the sharp bite.
- Don’t overdress: Start with less dressing than you think you need — you can always add more, but soggy salad can’t be fixed.
- Make-ahead tip: Prep all components separately up to a day in advance and assemble only right before serving.
- Dressing storage: Refrigerate leftover dressing in a sealed jar for up to 5 days; shake well before using.
- Cheese substitutions: Swap feta for creamy goat cheese, blue cheese crumbles, or diced avocado for a dairy-free option.
- Nut alternatives: Walnuts, sliced almonds, pine nuts, or candied pecans all work beautifully in place of regular pecans.
- Add protein: Top with grilled chicken, seared salmon, or crispy chickpeas to turn this into a complete meal.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Strawberry Spinach Salad is proof that simple ingredients can create something truly special.
The combination of sweet strawberries, crisp spinach, tangy feta, and crunchy pecans never gets old, and the homemade poppy seed dressing takes it over the top.
I hope this salad becomes a regular feature at your table, just as it has at mine.
Give it a try and let me know how it turns out in the comments below.
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