Strawberry Spinach Salad is the kind of recipe that instantly brightens your kitchen the moment you start preparing it.
When I made Strawberry Spinach Salad, the sweetness of fresh strawberries paired with the earthy scent of spinach created a balance that felt both refreshing and comforting. As I toasted the pecans, their warm, nutty aroma filled the air, adding a depth that made the whole dish feel a little more special.
The first bite was even better than expected—juicy berries, creamy feta, crisp greens, and that lightly tangy poppy seed dressing tying everything together.
Strawberry Spinach Salad is the kind of salad that doesn’t feel like a side dish but a full experience you actually look forward to eating.
Key Ingredients in Strawberry Spinach Salad
When I prepared this salad, I realized how each ingredient truly plays its role.
For the Strawberry Spinach Salad
- ¾ cup raw pecans
- ½ small red onion very thinly sliced
- 10 ounces fresh baby spinach I also love a 50/50 arugula and spinach blend
- 1 quart strawberries hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese buy the block-style feta, not pre-crumbled; the texture is much better
For the Poppy seed Dressing:
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Strawberry Spinach Salad
- Total Time: 25 min
- Yield: 6 servings
Description
Strawberry Spinach Salad is a fresh, vibrant mix of baby spinach, juicy strawberries, crumbled feta cheese, toasted pecans, and a sweet-tangy poppy seed dressing made with balsamic vinegar, honey, olive oil, and Dijon mustard.
Ingredients
For the Strawberry Spinach Salad
- ¾ cup raw pecans
- ½ small red onion very thinly sliced
- 10 ounces fresh baby spinach I also love a 50/50 arugula and spinach blend
- 1 quart strawberries hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese buy the block-style feta, not pre-crumbled; the texture is much better
For the Poppy seed Dressing:
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop.
Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).
Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).
Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries.
Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences.
Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Sa
- Method: tossad
- Cuisine: American
If you enjoy balanced meals like this, you might also love The Best Grilled Chicken or Creamy Cheesy Bowtie Pasta with Savory Ground Beef as satisfying complements to your weekly menu.
How to Make Strawberry Spinach Salad Step-by-Step
- Preheat your oven to 350°F and spread the pecans on a baking sheet. Toast them for 8 to 10 minutes until fragrant, then chop them roughly.
- Place the thinly sliced red onion in a bowl of cold water and let it sit while you prepare the rest. This simple step makes a big difference in flavor.
- In a small bowl, whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper until smooth and well combined.
- Add the fresh spinach to a large serving bowl and layer in the strawberries.
- Drain the onions and add them to the bowl. Drizzle half of the dressing and toss gently to coat.
- Sprinkle in the feta cheese and toasted pecans, then toss lightly again. Adjust dressing as needed and serve immediately.
Helpful Tips and Serving Ideas
- Use ripe, in-season strawberries for the best natural sweetness.
- Always toast your pecans for deeper flavor and better texture.
- Add grilled protein like chicken for a more filling meal.
- Serve immediately to keep the spinach fresh and crisp.
- Pair this salad with something light like a Chicken Caesar Wrap for a complete meal.
Conclusion
This Strawberry Spinach Salad quickly became one of those recipes I return to whenever I want something fresh yet satisfying. It’s simple to prepare, full of contrast in flavor and texture, and always feels like a dish you’d proudly share at the table.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.