Strawberry Spinach Salad

There's something about the combination of sweet strawberries and crisp spinach that just works. This strawberry spinach salad has been my go-to for spring brunches and summer BBQs for years — it's the one dish that disappears first every single time. The dressing is perfectly balanced between tangy and sweet, and the candied pecans add that irresistible crunch everyone raves about. You'll have this gorgeous salad on the table in about fifteen minutes, and it looks like you spent way more time than you actually did. Trust me, once you make this version with homemade poppy seed dressing, you'll never go back to store-bought.

Ingredients

Here's everything you need to make this beautiful strawberry spinach salad — most ingredients you probably already have on hand.

For the Salad:

• 8 cups (240g) fresh baby spinach leaves, washed and dried
• 2 cups (300g) fresh strawberries, hulled and sliced
• ½ cup (60g) crumbled feta cheese
• ½ small red onion, thinly sliced (about ½ cup/50g)
• ⅔ cup (80g) candied pecans (store-bought or homemade)

For the Poppy Seed Dressing:

• ⅓ cup (80ml) olive oil
• 3 tablespoons (45ml) white wine vinegar or apple cider vinegar
• 2 tablespoons (30ml) honey
• 1 tablespoon (15g) Dijon mustard
• 1 tablespoon (10g) poppy seeds
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Optional Add-Ins:

• ½ cup (60g) sliced almonds, toasted
• ¼ cup (30g) dried cranberries
• 4 oz (115g) grilled chicken breast, sliced (for a main course)

You can find candied pecans in the salad topping section of most grocery stores, but they're also super easy to make at home with just butter, brown sugar, and pecans. If you're sensitive to raw onion, soak the sliced red onion in ice water for ten minutes before adding it to the salad — it'll mellow out the sharpness without losing the crunch.

How to Make Strawberry Spinach Salad

This comes together so quickly you'll be amazed — just toss, dress, and serve.

1. Make the dressing. In a small bowl or mason jar, combine the olive oil, white wine vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper. Whisk vigorously for about 30 seconds until the dressing is emulsified and smooth, or shake the jar with the lid on until everything's well combined. Set aside while you prep the salad.
2. Prep the spinach. Make sure your baby spinach is completely dry — any water will dilute the dressing and make the salad soggy. If you washed it yourself, spin it in a salad spinner or pat it gently with paper towels. Place the dried spinach in a large serving bowl.
3. Slice the strawberries. Hull the strawberries and slice them about ¼-inch (6mm) thick. You want them thin enough to distribute throughout the salad but thick enough to hold their shape and not get mushy.
4. Slice the red onion. Cut your red onion half into very thin slices — paper-thin is ideal so they're not too overpowering. If you want a milder onion flavor, soak the slices in a bowl of ice water for 5-10 minutes, then drain and pat dry before using.
5. Combine the salad ingredients. Add the sliced strawberries, crumbled feta cheese, and sliced red onion to the bowl with the spinach. Toss everything together gently with your hands or salad tongs until the ingredients are evenly distributed.
6. Add the candied pecans. Sprinkle the candied pecans over the top of the salad. If you're making this ahead, wait to add the pecans until just before serving so they stay crunchy.
7. Dress the salad. Give the poppy seed dressing one more quick whisk or shake. Drizzle about half the dressing over the salad and toss gently to coat. Taste and add more dressing as needed — you might not need all of it depending on your preference.
8. Serve immediately. This salad is best enjoyed right away while the spinach is still crisp and the pecans are crunchy. Serve any extra dressing on the side so guests can add more if they like.

Recipe Variations

What to Serve With Strawberry Spinach Salad

This salad pairs beautifully with so many dishes — here are some of our favorite combinations:

• Grilled chicken or salmon: The light, fruity flavors complement grilled proteins perfectly without competing for attention.
• Quiche or frittata: Serve this alongside a brunch spread with egg dishes — the freshness cuts through the richness beautifully.
• BBQ favorites: This is the perfect summer BBQ side to bring to potlucks. It holds up well and balances out heavier grilled meats.
• Soup and sandwich combo: Pair with tomato soup and grilled cheese for a lighter lunch that still feels satisfying.
• Pasta dishes: Serve alongside creamy pasta — the crisp salad provides a nice textural contrast and refreshing counterpoint.

Storage & Make-Ahead Tips

Here's how to keep this salad fresh and prep components ahead:

• Fridge storage: Once dressed, this salad doesn't keep well — the spinach will wilt. However, you can store the undressed salad components separately in an airtight container for up to 1 day. Keep the dressing separate and toss everything together just before serving.
• Dressing storage: The poppy seed dressing keeps beautifully in a sealed jar or container in the fridge for up to 1 week. Shake well before using as the oil and vinegar will separate.
• Prep-ahead strategy: Wash and dry your spinach up to 2 days ahead and store in a container lined with paper towels. Slice strawberries the morning of. Make the dressing up to a week ahead. Assemble everything right before serving.
• Freezing note: This salad doesn't freeze well due to the fresh ingredients, but you can freeze the candied pecans separately for up to 3 months if you make a big batch.

Common Mistakes to Avoid

Frequently Asked Questions

Can I use regular spinach instead of baby spinach?

You can, but baby spinach is definitely better here. Regular spinach has tougher leaves and thicker stems that can be chewy in a raw salad. If you only have regular spinach, remove the tough stems and tear the leaves into smaller, bite-sized pieces before using.

What can I substitute for candied pecans?

Regular toasted pecans work great if you want to skip the sweetness. You could also use toasted sliced almonds, walnuts, or sunflower seeds for a nut-free version. For extra crunch without nuts, try crispy chickpeas or croutons.

How do I keep strawberries from making the salad watery?

Make sure your strawberries are completely dry after washing them. Pat them with paper towels if needed. Also, slice them right before assembling the salad — the longer cut strawberries sit, the more juice they'll release.

Can I make this salad vegan?

Absolutely! Skip the feta cheese or use a vegan feta alternative. Make sure your honey is replaced with maple syrup or agave nectar in the dressing. Everything else is already plant-based.

Why is my poppy seed dressing separating?

That's totally normal — oil and vinegar naturally separate. The Dijon mustard acts as an emulsifier to help them stay together temporarily, but they'll eventually separate again. Just give it a good shake or whisk right before using and it'll come back together perfectly.

📌 Love this recipe?
Pin it for later and discover more delicious recipes at Top Lifestyle News!