Save to Pinterest I discovered this salad on a warm afternoon when my neighbor knocked on my door with a basket of strawberries from her garden, practically glowing red in the summer sun. She mentioned she'd been craving something fresh and light, and I remembered having a bag of baby spinach in the fridge. What started as a casual "let's see what we can make" turned into something so vibrant and addictive that we made it again three days later, and it's been a regular on my table ever since.
The first time I made this for a brunch party, I got nervous about the feta—wondering if it would feel too heavy against the berries. I sprinkled it on anyway, took one bite, and realized the salty-creamy richness was exactly what the salad needed to feel complete and grown-up instead of just fruit and leaves.
Ingredients
- Fresh baby spinach: Use the tender kind from the bag rather than loose leaves; it wilts slightly with the warm dressing but stays delicate and doesn't need chopping.
- Strawberries: Pick ones that smell sweet at the stem, and slice them just before tossing so they don't weep liquid into the leaves.
- Toasted pecans or sliced almonds: The toasting matters more than you'd think—it wakes up the nuttiness and keeps them from tasting like cardboard.
- Crumbled feta cheese: This is optional but worth it; the salt and tang balance the fruit's sweetness beautifully.
- Red onion: Just a whisper of this if you're using it; thinly sliced raw onion gives sharp little pops of flavor.
- Extra-virgin olive oil: Don't cheap out here—the quality of the oil becomes more noticeable in such a simple dressing.
- Apple cider vinegar: Its slight sweetness complements the strawberries in a way regular vinegar doesn't.
- Honey or maple syrup: This softens the vinegar's bite and helps emulsify the dressing so it clings to every leaf.
- Poppy seeds: These give the dressing visual intrigue and a subtle nutty crunch.
- Dijon mustard: A teaspoon acts as an emulsifier and adds depth you won't be able to name but will definitely taste.
Instructions
- Gather and prep your ingredients:
- Wash and dry your spinach well—moisture is the enemy of a fresh-tasting salad. Slice your strawberries and have everything within arm's reach before you start tossing.
- Build the base:
- In a large salad bowl, add your spinach, strawberries, nuts, feta, and red onion if you're using it. This is where you can taste as you go and adjust ratios to what feels right to you.
- Make the dressing:
- In a small bowl or jar, add the olive oil, vinegar, honey, poppy seeds, mustard, salt, and pepper. Whisk or shake it hard for about thirty seconds until it emulsifies and turns slightly thicker and paler.
- Dress and serve right away:
- Drizzle the dressing over the salad just before serving and toss gently so the spinach doesn't bruise. The moment you toss it is the moment to eat it; the leaves stay crispest this way.
Save to Pinterest I made this for a garden party last June when the light was still bright at eight in the evening, and someone asked for the recipe before they'd even finished their plate. That moment—when food becomes something people want to recreate in their own kitchens—is when you know you've landed on something special.
Why This Salad Works
There's a reason this combination shows up on restaurant menus everywhere—it hits every note your palate craves. The tender spinach provides an earthy base that doesn't fight the fruit; the strawberries add natural sweetness and juiciness; the nuts give texture and richness; the feta brings salt and creaminess; and the dressing ties it all together with a balance of sweet, tangy, and savory that feels effortless but is actually quite carefully considered.
Making It Your Own
This salad is forgiving and flexible, which is part of its charm. Swap the nuts around based on what's in your pantry—candied pecans add a dessert-like quality, walnuts bring earthiness, and sliced almonds keep things delicate. If you want protein, grilled chicken breast or warm salmon transforms it from side dish to main course without changing the essential character of the thing.
Serving and Storage Tips
Serve this salad chilled or at room temperature depending on the weather and your mood; there's no wrong choice. The spinach and strawberries are best enjoyed the same day you make them, but the dressing keeps in a jar in the fridge for about a week, which means you can throw this together on any random Tuesday without warning.
- Keep the spinach and dressing separate until serving to maintain maximum crispness.
- If you're bringing this to a gathering, pack everything in separate containers and assemble on site.
- Taste the dressing before using it—you might want a touch more honey or vinegar depending on your strawberries' sweetness.
Save to Pinterest This salad has quietly become the thing I make when I want to feel like I tried without actually trying very hard. It's proof that the simplest combinations, made with attention and real ingredients, often taste the best.
Common Questions
- → What nuts work best in this salad?
Toasted pecans and sliced almonds both add a pleasant crunch and slight sweetness. Walnuts or candied pecans are great alternatives.
- → Can the dressing be made vegan?
Yes, substitute honey with maple syrup and omit feta cheese to keep it plant-based while maintaining sweet and tangy flavors.
- → How should the dressing be prepared?
Whisk olive oil, apple cider vinegar, honey or maple syrup, poppy seeds, Dijon mustard, salt, and pepper together until emulsified for a smooth, balanced dressing.
- → Is this salad suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making it safe for gluten-sensitive individuals.
- → Can protein be added to this dish?
Grilled chicken or salmon pair well and can be added for extra protein without overpowering the fresh flavors.