Spinach and strawberries were never supposed to go together. At least, that is what I thought as a kid, sitting on my mother’s kitchen floor while she worked her magic with garden greens and sweet fruit. But then you taste it: lush berries meeting that earthy spinach, creamy feta softening the edges, pecans adding crunch like a scatter of wood chips underfoot in an old Vilnius park. Suddenly, it makes perfect sense.
This salad is not a side for me. It is the kind of thing I throw together when friends are coming for lunch and I want the table to glow with color. The strawberries are tender and bright, the spinach crisp, and those pecans—oh, I have forgotten them in the oven enough times to know they are worth the trouble. What pulls the whole thing into a real dish is the poppy seed dressing. Tangy and sweet, clinging to the leaves and fruit just enough, it is like the ribbon tying together a homemade gift.
I suppose I love this bowl most because it feels generous. Every mouthful is different. And honestly, I have never met anyone who did not go back for seconds.
To make the Strawberry Salad, you will need the following ingredients:
Preheat the oven to 350°F. Spread ¾ cup raw pecans in a single layer on an ungreased baking sheet and bake for 8 minutes, until fragrant and the center is tan when broken in half. Alternatively, toast the pecans in a skillet over medium heat, shaking the pan to avoid burning, about 8 minutes.
Let the nuts cool slightly, then transfer to a cutting board and roughly chop.
Place the sliced red onions in a bowl and cover with cold water. Set aside while you proceed with the recipe.
In a liquid measuring jug or small bowl, whisk together 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, and ⅛ teaspoon ground black pepper until well combined. Alternatively, shake the ingredients together in a mason jar with a tight-fitting lid.
In a large serving bowl, add 10 ounces spinach, 2 cups sliced strawberries, and the drained red onion. Add about half of the dressing and gently toss to coat.
Add ¾ cup crumbled feta and toasted pecans. Gently toss to combine. Add more dressing, as desired.
Serve immediately.
Swap half the spinach for arugula or add a pinch of chili flakes for a peppery, bright contrast.
Toss in blueberries or raspberries. Makes every bite a surprise, and the salad looks party-ready.
Use sesame seeds—pretty and subtly nutty.
Prep components in advance, but assemble just before serving to avoid sogginess.
Swap feta for a plant-based cheese or sliced avocado with lime juice for creaminess and tang.
Use apple cider vinegar instead—bright, zippy, and salad-friendly.
This is not a salad that tries too hard or needs to impress anyone. It just brings simple, real flavors together and lets each shine. Most days, that is exactly what I look for. If, like me, you measure success by happy forks and empty bowls, this little recipe will become a favorite in no time. Enjoy every delightful forkful.
Always a crowd-pleaser, this Strawberry Salad with tangy poppy seed dressing never disappoints. The fresh spinach adds a crisp texture that counters the soft, juicy strawberries, creating a refreshing balance. The poppy seed dressing, enriched with golden honey and balsamic vinegar, adds moisture and a layer of natural sweetness. A final addition of toasted pecans and creamy feta perks up the fruit and brightens the salad. Enjoy this vibrant dish at your next gathering!
Yes, I love this salad as a side dish to cucumber soup on hot days.
