Spinach Strawberry Salad
Make Spinach Strawberry Salad with toasted pecans and poppy seed dressing for a bright, easy side.
Ingredients
- 3/4 cup raw pecans
- 1/2 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))
- 3/4 cup crumbled feta cheese (buy the block-style feta, not pre-crumbled; the texture is much better)
- 1/4 cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons poppy seeds
- 1 1/2 tablespoons honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
Step 1: Toast the pecans
Preheat your oven and spread the raw pecans in a single layer on a baking sheet, watching them closely as they darken and become fragrant — you want warm, toasty pecans with a deep nutty scent and a light tan center when broken. Transfer the hot nuts to a cutting board and roughly chop while they’re still warm, producing a mix of crunchy halves and irregular bite-sized pieces that will add a toasted, caramelized texture to the finished salad.
Step 2: Soak the red onion and make the poppy seed dressing
Place the very thinly sliced red onion in a small bowl and cover with cold water; this softens the onion’s edge, trading intense bite for a crisp, mellow sweetness. In a separate small mixing bowl or a glass measuring cup, whisk together balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and a pinch of black pepper until the dressing is glossy and slightly emulsified — the poppy seeds suspended in the dark vinaigrette create a speckled, tactile quality that’s both visual and textural. If you prefer, shake these ingredients in a mason jar until well combined; either way you’ll end up with a cohesive, pourable dressing with a shiny surface that clings to leaves.
Step 3: Toss the spinach with strawberries and dressing
Empty the baby spinach (or a 50/50 arugula–spinach blend) into a large serving bowl, add hulled, quartered strawberries and drain the sliced red onion before adding it in. Drizzle about half of the prepared poppy seed dressing over the greens and gently toss so the leaves are evenly moistened and glisten with a thin, dark sheen — the goal is lively, barely-wet leaves rather than a saturated, soupy bowl. Pause now to taste and adjust: add a touch more dressing if you prefer a brighter punch, but keep the salad fresh and airy.
Step 4: Finish with feta and pecans, serve immediately
Scatter the crumbled block-style feta across the dressed salad, letting small creamy clusters nestle between glossy spinach leaves and ruby strawberry quarters. Add the roughly chopped toasted pecans for crunchy contrast, toss very lightly to distribute, and serve immediately so the leaves remain vibrant and the textures stay distinct — cool, crisp spinach, juicy strawberries, salty creamy feta, and warm toasted pecans.
Notes
- Toast pecans until fragrant but not burnt, then chop while warm for best texture.
- Soak sliced red onion in cold water for a few minutes to mellow its bite.
- Use block-style feta and crumble it yourself for creamier texture.
- Dress the salad sparingly and toss gently to avoid soggy greens.
- Store dressing separately and assemble the salad just before serving.