Save to Pinterest There's something about a strawberry spinach salad that catches people off guard—the moment they taste that sweet burst of berries against peppery greens, then hit the candied pecans, their eyes light up. I learned this salad years ago when a friend brought it to a potluck, and I spent the entire evening asking her for the recipe instead of mingling. Turns out, it wasn't some secret family treasure, just a few good ingredients treated with respect and a dressing that actually tastes like it came from your kitchen, not a bottle.
I made this for a spring brunch once when someone unexpected showed up at the door, and I had almost no time to prepare anything substantial. Twenty minutes later, I was setting down a salad that looked like I'd been planning it all week, and the relief on my face when everyone asked for seconds was real. That's when I realized this recipe wasn't just good—it was reliable in a way that mattered when you needed it.
Ingredients
- Baby spinach: Six cups of tender leaves provide the canvas here, and washing them well makes a difference that shows when you bite into it.
- Fresh strawberries: One and a half cups, hulled and sliced—peak ripeness matters because that sweetness is what makes people stop mid-chew and actually taste what they're eating.
- Pecan halves: A half cup for the candied version; their richness is why you toast them in butter and sugar instead of just tossing them on raw.
- Red onion: Just a quarter of a small one, thinly sliced and optional—it adds a sharp note that makes everything else taste more alive.
- Feta cheese: Half a cup crumbled if you're using it; it's salty and tangy and catches the dressing like little flavor traps.
- Butter and sugar for pecans: Two tablespoons of each transform something ordinary into something you'll catch yourself eating straight from the parchment.
- Olive oil: Three tablespoons is the foundation of a dressing that actually coats the greens.
- Apple cider vinegar: Two tablespoons brings brightness without being sharp.
- Honey: One tablespoon sweetens it just enough to balance the mustard.
- Poppy seeds: One tablespoon scattered throughout—they add texture and a subtle nuttiness.
- Dijon mustard and salt: A half teaspoon of mustard and a quarter teaspoon of salt are the unsung heroes that tie everything together.
- Black pepper: Freshly ground, to taste—it makes you remember you're grinding it.
Instructions
- Toast the pecans in buttered sweetness:
- Melt butter in a small skillet over medium heat, then add pecans and sugar, stirring constantly for about three to four minutes until the pecans are coated and the sugar melts into them. You'll smell them before you see them change color, and that's when you know to move them to parchment paper to cool and harden into crunchy nuggets.
- Whisk the dressing together:
- In a small bowl or jar, combine olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper, whisking until the whole thing becomes smooth and emulsified. Taste it straight from the whisk and adjust until it makes you happy.
- Build your salad:
- Toss spinach, strawberries, red onion, and feta into a large bowl, then scatter the cooled pecans across the top. Hold off on the dressing until the very last moment, then drizzle and toss gently so you don't bruise anything.
Save to Pinterest I remember my sister ate this salad at my table and asked if I'd somehow made strawberries taste like something new, like I'd discovered a flavor nobody else had access to. It wasn't invention—it was just strawberries at their peak, spinach that didn't come from the bottom of the bag, and everything else arranged so those two things could be what you noticed first. That's when I understood that cooking well isn't always about doing something complicated; sometimes it's about letting good things taste like themselves.
Why This Salad Works Right Now
Spring and summer are when strawberries show up looking like they mean business, and this salad gives them the stage they deserve. The cool, peppery spinach keeps the sweetness from overwhelming you, and the pecans add a textural contrast that makes every bite feel intentional. It's the kind of salad that makes people feel lighter and fuller at the same time, which is a trick worth knowing.
Making It Your Own
This is a template more than a rule book—swap almonds for pecans if that's what you have, or leave out the feta if you're cooking for someone who doesn't eat dairy. Grilled chicken breast makes it substantial enough for a main course instead of a side, and avocado slices sink into the greens like they belong there. The poppy seed dressing is mild enough not to overpower whatever you add, which is exactly why it works as the foundation.
Dressing Lessons and Timing
A good vinaigrette is three parts oil to one part acid, and this one follows that ratio closely, which means the greens get coated without drowning. The poppy seeds add visual interest and a gentle crunch, while the Dijon mustard is the quiet ingredient that keeps everything from tasting flat and one-dimensional. Make your dressing first if you're organized, or make it while the pecans cool—it won't hurt to sit for a few minutes, and you'll actually have time to taste it and adjust before anything goes on the plate.
- If you're serving a crowd, keep the dressing on the side and let people dress their own portions.
- Leftover dressing keeps for three days and works beautifully on other salads, roasted vegetables, or grain bowls.
- Whisk it again right before using if the oil and vinegar have separated—that's normal and easy to fix.
Save to Pinterest This salad reminds me that sometimes the best food is the simplest—just good ingredients treated with attention and a little butter. It's become one of those recipes I make when I want to feel like I'm doing something right in the kitchen.
Recipe FAQs
- → How do you make candied pecans for this salad?
Melt butter in a skillet over medium heat, add pecan halves and sugar, stirring frequently until the pecans are coated and the sugar melts. Cool on parchment before adding to the salad.
- → Can I substitute the poppy seed dressing ingredients?
Yes, you can swap honey for maple syrup for a vegan option or adjust vinegar and mustard levels to taste. The dressing should remain creamy and slightly tangy.
- → What are good additions to enhance this salad?
Adding grilled chicken or sliced avocado boosts protein and richness, while walnuts or almonds can replace pecans if preferred.
- → Is this salad suitable for gluten-free diets?
Yes, as long as pecans and other ingredients are certified gluten-free, this salad fits well within gluten-free dietary needs.
- → How should I serve and store this salad?
Toss with dressing just before serving to keep ingredients fresh and crisp. Store components separately in airtight containers if preparing ahead.