Strawberry Spinach Salad
This Strawberry Spinach Salad combines crisp baby spinach with juicy strawberries, tangy feta cheese, crunchy toasted pecans, and a homemade sweet poppy seed dressing that ties everything together perfectly. Ready in just 20 minutes, it's elegant enough for dinner parties yet simple enough for weeknight meals.
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
Ingredients
For the Salad
- 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
For the Poppy Seed Dressing
- 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
Instructions
- 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.
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.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 17gProtein: 6gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 17mgSodium: 315mgPotassium: 380mgFiber: 3gSugar: 11gVitamin A: 55IUVitamin C: 95mgCalcium: 15mgIron: 12mg
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