Save There's something about late May when the farmers market bursts with strawberries that makes me want to throw together a salad instead of heating up the kitchen. I was at my neighbor's garden party a few summers back, and she'd set out this simple spinach and strawberry situation that somehow made everyone slow down between conversations. The sweetness of the berries against the peppery spinach felt like spring had a flavor, and that poppy seed dressing—it was the kind of thing you'd swear was complicated but somehow wasn't.
I made this for my sister's baby shower on a sweltering afternoon, and the salad was one of the few things people actually came back for seconds on. There's something about a cold, crunchy salad when it's hot outside that feels like the most generous thing you can serve. She still texts me asking for the recipe when she's planning something for summer.
Ingredients
- Fresh baby spinach: Buy it the day you're making this—pre-bagged spinach can get slimy if it sits more than a few days, and you want those leaves to have some snap to them.
- Strawberries: The juicier they are, the better, because that juice mingles with the dressing and makes it taste less like you're following instructions and more like you know what you're doing.
- Toasted pecans or sliced almonds: Toast them yourself if you can, even just five minutes in a dry pan, because that's where the real flavor lives.
- Feta cheese: Crumble it by hand if you have time; the irregular pieces catch the dressing better than pre-crumbled stuff.
- Red onion: Thin slices matter here—thick ones taste aggressive, but paper-thin ones add a whisper of sharpness.
- Extra-virgin olive oil: Use one you actually like tasting, because it's the backbone of the dressing.
- Apple cider vinegar: This is the secret to the dressing not tasting too sweet—it keeps everything balanced.
- Honey or maple syrup: Either works, but they taste slightly different; honey is floral, maple is deeper.
- Poppy seeds: They add a subtle nuttiness and little specks of texture that feel fancy without trying.
- Dijon mustard: Just a teaspoon emulsifies the dressing and rounds out the flavors.
Instructions
- Assemble the foundation:
- Pile your spinach into a large bowl, then scatter the strawberries, nuts, feta, and thin red onion slices over the top. Don't toss yet—just let everything sit there waiting for its dressing.
- Make the dressing:
- Whisk the olive oil, apple cider vinegar, honey, poppy seeds, mustard, salt, and pepper together in a small bowl or jar until it emulsifies and looks thicker. You'll know it's right when you can see the oil and vinegar have stopped fighting each other.
- Dress and serve:
- Drizzle the dressing over everything just before you sit down to eat, then use salad tongs or two forks to toss gently so the leaves coat without getting bruised. Serve right away while the spinach is still crisp.
Save There was a moment at that baby shower when someone asked for thirds and said, 'I don't usually like salad,' and that's when I realized this dish doesn't feel like what people think salad tastes like. It tastes like summer decided to be edible.
Playing with Sweetness and Salt
The balance in this salad lives in the tension between sweet and sharp, and once you understand that, you can start playing with it. Some people lean into the sweet and add a splash more honey; others want the vinegar to speak louder. I've found that if you taste the dressing on its own before pouring it over everything, you can adjust it to match your mood that day.
Why Strawberries Matter More Than You Think
Strawberries aren't just decoration here—they're doing half the work. Their natural sweetness softens the poppy seed dressing and gives the spinach something to lean against. The best versions of this salad happen when you find strawberries that taste like strawberries instead of like the idea of strawberries, which usually means buying them from someone local during actual strawberry season.
Variations Worth Trying
Once you've made this salad the normal way a few times, you'll start seeing the template underneath and getting ideas. Some versions I've loved include swapping the feta for goat cheese, adding a handful of candied pecans for extra richness, or throwing in some fresh mint if you're feeling adventurous. If you need protein, grilled chicken strips or smoked salmon both sit beautifully on top and don't fight with the other flavors.
- Candied pecans take the sweetness further and add a caramelized depth that feels almost decadent.
- Fresh mint brings a cool brightness that makes the salad feel even more summery.
- Adding a soft-cooked egg or some smoked salmon turns it into something you could serve for lunch without anyone questioning it.
Save This is the kind of salad that makes you feel like you cooked something when really you just arranged pretty things on a plate and made a dressing that took five minutes. That's kind of the whole point.
Recipe Questions & Answers
- → Can I substitute the nuts in this salad?
Yes, you can use walnuts or candied pecans instead of pecans or almonds for different textures and flavors.
- → Is the feta cheese necessary?
Feta adds a creamy, tangy element, but you can omit it or use a plant-based alternative for a dairy-free option.
- → How is the dressing prepared?
The sweet poppy seed dressing is whisked together with olive oil, apple cider vinegar, honey or maple syrup, poppy seeds, Dijon mustard, salt, and pepper until emulsified.
- → Can I add protein to this dish?
Adding grilled chicken or salmon can enhance the salad with extra protein and make it more filling.
- → What occasions is this salad suitable for?
Its fresh and sweet profile makes it perfect for spring and summer gatherings or as a light, healthy meal any time.