Save There's something about the first warm day of spring that makes you want to eat salad straight from a garden. I was at a farmer's market years ago, standing in front of a pile of the most fragrant strawberries I'd ever seen, when an older woman next to me mentioned she puts them in salads with greens and nuts. That single suggestion changed everything—suddenly salad wasn't just the side dish you tolerated, it became the main event.
I made this for my sister's garden party last June, and she served it in this big wooden bowl while everyone sat under string lights. Someone had their first bite and just closed their eyes—no exaggeration. That's when I realized this wasn't fancy or complicated, it was just honest food that tastes like it matters.
Ingredients
- Fresh baby spinach: Buy it loose if you can because bagged leaves sometimes wilt faster; the tender texture matters here.
- Strawberries: Choose ones that smell sweet and slice them thickly so they don't get lost in the greens.
- Toasted pecans or almonds: The toasting brings out their flavor, so taste one before you toss them in—this is where the salad gets its crunch and richness.
- Feta cheese: Crumble it yourself if you have time; it breaks up better and tastes fresher than pre-crumbled.
- Red onion: This is optional but don't skip it if you like a little bite; slice it thin so it doesn't overpower.
- Extra-virgin olive oil: Good olive oil tastes different, and you'll notice it here where it's not cooking away.
- Apple cider vinegar: This gives the dressing a gentle tang that doesn't scream vinegar.
- Honey or maple syrup: Either works, but honey creates a smoother dressing while maple syrup adds earthiness.
- Poppy seeds: They look pretty and add a subtle nuttiness that ties everything together.
- Dijon mustard: Just one teaspoon keeps the dressing from tasting too sweet and adds dimension.
- Sea salt and black pepper: Fresh pepper from a grinder makes a real difference in the taste.
Instructions
- Gather and prepare:
- Wash the spinach gently and pat it dry—wet greens make the salad soggy. Hull your strawberries and slice them just before you assemble everything; they start weeping juice quickly once cut.
- Build your salad:
- Put spinach in a big bowl, then scatter strawberries, nuts, feta, and red onion on top. Don't toss yet; keep everything loose and layered so you can see what you're eating.
- Make the dressing:
- Combine all dressing ingredients in a small jar and shake it hard for about 30 seconds until the mixture turns creamy and the oil and vinegar stop separating. You can also whisk it in a bowl, but the jar method is faster and cleaner.
- Bring it together:
- Pour the dressing over the salad right before serving—waiting even five minutes will start to wilt things. Toss gently with your hands or salad tongs so nothing gets crushed.
- Serve and enjoy:
- Get it to the table quickly while everything is at its best. If you're making this ahead, keep the dressing separate and dress the salad only when people are ready to eat.
Save The first time someone brought this to a potluck at my office, it was gone within minutes while the heavier casseroles sat untouched. That's when I understood that people don't just want food—they want to feel like someone cared enough to make something light and beautiful.
The Sweet and Savory Balance
This salad works because nothing overwhelms anything else. The strawberries bring sweetness, the poppy seed dressing brings honey and tang, the spinach brings earthiness, and the nuts bring richness. It sounds like a lot, but when you taste it all together, it feels balanced and clean, not confused. The key is not adding more dressing than you think you need—it's easy to overdo it, and then the salad becomes heavy instead of bright.
Making It Your Own
This is one of those recipes that begs for small changes based on what you have or what you're in the mood for. Some seasons I add candied pecans instead of plain ones for extra crunch and caramel notes. Other times I use walnuts because they're what I have on hand. The dressing stays the same—that's the backbone—but the salad itself can shift and adapt.
When to Serve This
This salad shines when strawberries are at their peak, usually late spring through early summer, but I've made it year-round with frozen strawberries thawed and drained. It pairs beautifully with grilled chicken if you're looking for protein, or keep it vegetarian as written. It works as a light lunch on its own, a sophisticated side at a dinner party, or the thing you bring to a potluck that people actually eat.
- If you're worried about it getting soggy during transport, pack the dressing separately and dress it right before serving or eating.
- Add grilled chicken, salmon, or chickpeas if you want to turn it into a full meal.
- For a vegan version, skip the feta and use maple syrup in the dressing instead of honey.
Save This salad reminds me that sometimes the most memorable meals are the simple ones, made with good ingredients and a little care. Eat it outside if you can.
Kitchen Questions
- → Can I use other nuts instead of pecans or almonds?
Yes, walnuts or candied pecans work well and add a different crunch and flavor to the dish.
- → Is it possible to make a vegan version?
Absolutely. Simply omit the feta or replace it with a plant-based cheese and swap honey for maple syrup in the dressing.
- → How should I store leftovers to keep freshness?
Keep dressing and salad components separate if possible, and store the salad refrigerated in an airtight container. Toss just before serving.
- → Can I add protein to this salad?
Grilled chicken or salmon are excellent additions to boost protein and complement the existing flavors.
- → What wine pairs best with this salad?
A chilled Sauvignon Blanc or a light, crisp white wine pairs well with the fresh and sweet elements in this dish.