Strawberry Spinach with Dressing

I threw this salad together one Sunday after realizing I had too many strawberries and not enough time. The contrast of sweet berries against peppery spinach surprised me in the best way. I made the dressing in an old jam jar, shook it up, and never looked back. It became my go-to whenever I needed something bright and fast.

I brought this to a potluck once and watched three people go back for seconds before the main course even arrived. Someone asked if I catered it. I laughed and told them it was spinach, berries, and a jar I shook in my car on the way over. Honestly, the simplicity is what makes it shine.

Ingredients

• Fresh baby spinach: The tender leaves hold dressing beautifully without wilting too fast, and they add a mild earthy backdrop that lets the berries pop.
• Fresh strawberries: Choose firm, ripe berries and slice them just before tossing so they stay juicy and bright.
• Red onion: Slice it thin and soak in cold water for a few minutes if you want to soften the bite.
• Crumbled feta cheese: The salty, creamy chunks melt slightly into the dressing and add richness without weighing things down.
• Pecans or walnuts: Toasting them for a few minutes brings out their sweetness and gives the salad a nutty crunch that balances the soft fruit.
• Sunflower seeds: Optional, but they add a little extra texture and a subtle earthiness.
• Extra virgin olive oil: Use a good one since it is the base of your dressing and you will taste it in every forkful.
• Apple cider vinegar: Adds brightness and a gentle fruity note that complements the strawberries.
• Honey or maple syrup: Just enough sweetness to round out the acidity and bring everything into harmony.
• Fresh lemon juice: A squeeze of citrus keeps the dressing lively and prevents it from tasting flat.
• Dijon mustard: This is the secret emulsifier that holds the dressing together and adds a subtle kick.
• Poppy seeds: They look pretty and add a faint nuttiness that ties the whole bowl together.

Instructions

Mix the dressing:

In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, lemon juice, Dijon mustard, and poppy seeds. Season with salt and pepper to taste, then set it aside to let the flavors meld.

Prep the salad base:

In a large salad bowl, combine baby spinach, sliced strawberries, red onion, feta cheese, pecans, and sunflower seeds if using. Keep everything loose and airy so the dressing can coat evenly.

Dress and toss:

Drizzle the poppy seed dressing over the salad just before serving. Toss gently with your hands or tongs to coat all ingredients without bruising the greens.

Serve immediately:

This salad is best enjoyed right away while the spinach is crisp and the strawberries are still firm. Plate it up and dig in.

Save

One spring afternoon, I packed this salad in a big glass bowl and took it to a picnic in the park. The sunlight hit the strawberries just right, and for a few minutes, everyone stopped talking and just ate. It felt like the salad had done all the work for me, turning a simple gathering into something a little more special.

Making It Your Own

You can swap goat cheese for feta if you want something creamier, or toss in grilled chicken or chickpeas for extra protein. I have also used almonds instead of pecans when that is what I had on hand, and it worked just as well. The dressing is forgiving, so adjust the sweetness or tang to match your mood.

Pairing and Serving

This salad pairs beautifully with a crisp Sauvignon Blanc or a chilled rose, especially on a warm evening. It works as a light lunch on its own or as a colorful side dish alongside roasted chicken or grilled fish. I have even served it at brunch next to a quiche, and it disappeared faster than the pastries.

Storage and Prep Ahead

You can prep the ingredients a few hours ahead and store them separately in the fridge, then toss everything together right before serving. The dressing keeps well in a sealed jar for up to a week, just give it a good shake before using. Do not dress the salad in advance or it will turn soggy and sad.

• Make the dressing the night before and let the flavors develop in the fridge.
• Slice the strawberries and onions up to four hours ahead and keep them covered.
• Toast the nuts in bulk and store them in an airtight container for easy salads all week.

Save

This salad has earned a permanent spot in my rotation because it feels fancy without any fuss. Every time I make it, I am reminded that good food does not need to be complicated, just fresh, balanced, and made with a little care.

Recipe FAQ

→ How do I make the poppy seed dressing?

Whisk together olive oil, apple cider vinegar, honey or maple syrup, fresh lemon juice, Dijon mustard, and poppy seeds. Season with salt and pepper to taste.

→ Can I substitute the nuts in this dish?

Yes, pecans can be replaced with walnuts or almonds to suit your preference or allergy needs.

→ What ingredients add creaminess to this dish?

Crumbled feta cheese adds a creamy texture and a tangy flavor that complements the sweet strawberries and spinach.

→ How should this salad be served for best flavor?

Dress the salad just before serving and toss gently to evenly coat the ingredients, preserving their freshness and crunch.

→ Are there options to make this dish vegan?

Use maple syrup instead of honey and substitute feta with a plant-based cheese alternative to keep it vegan-friendly.