Strawberry Spinach Poppy Seed Vinaigrette

There's something about the way strawberries and spinach come together that feels like spring decided to show up on a plate. I discovered this salad on one of those rushed Tuesday afternoons when I had guests coming and nothing in the fridge felt interesting enough—until I spotted bright red berries next to a bag of baby spinach and remembered my neighbor mentioning a vinaigrette she swore by. Twenty minutes later, people were asking for the recipe before they'd even finished eating.

I made this for a potluck one June when the weather finally felt warm enough to not apologize for bringing a salad. Someone brought heavy pasta, someone else brought dessert, and there I was with what I thought was just a simple side dish—except it disappeared first, and three people asked me to make it again the following week. That's when I realized it wasn't about the individual ingredients; it was about how they actually listened to each other.

Ingredients

• Baby spinach, 150 g: Use the tender kind that doesn't need cooking; the slight peppery bite gets gentler when the warm vinaigrette touches it.
• Fresh strawberries, 250 g: Slice them right before assembly so they stay bright and don't weep their juice all over everything.
• Feta cheese, 60 g crumbled: The salt and tanginess cut through the sweetness in a way that makes each bite feel balanced.
• Toasted pecans or sliced almonds, 50 g: Toast them yourself if you can; the smell alone tells you when they're ready, usually about five minutes in a dry pan over medium heat.
• Red onion, 2 tbsp thinly sliced: The thin slices soften slightly when they hit the dressing, losing their harsh edge but keeping their snap.
• Extra-virgin olive oil, 60 ml: This is where quality actually matters—a good oil makes the difference between nice and memorable.
• Apple cider vinegar, 30 ml: It has a gentler personality than regular vinegar, almost fruity in the right light.
• Honey, 2 tsp: Just enough sweetness to make the vinegar feel like a friend instead of an attack.
• Dijon mustard, 1 tsp: This tiny amount acts like a secret handshake, bringing all the flavors closer together.
• Poppy seeds, 1 tbsp: They're why this dressing has personality; they add texture and a subtle nutty note that lingers.
• Salt and freshly ground black pepper: Taste as you go; the dressing should make you pause and appreciate it on its own.

Instructions

Whisk the vinaigrette:

In a small bowl, combine olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper. Whisk until it looks emulsified and creamy, about a minute of actual effort. The mustard helps everything come together, and you'll feel the texture shift under your whisk.

Prepare the salad base:

In your serving bowl, pile the spinach, add the strawberry slices, scatter the feta and nuts, and distribute the red onion slices across the top. Don't toss yet; let everything sit loosely so you can see all the colors.

Dress and serve:

Pour the vinaigrette over the salad right before people sit down, then toss gently with your hands or two spoons until every spinach leaf has a light coat. Serve immediately while everything is still cool and crisp.

Pin It

My mother tasted this once and said it reminded her of eating outside on the first warm day of the year, which isn't something I intended but somehow became the best compliment. That's what happens when simple ingredients respect each other—they create moments that feel bigger than what they are.

Why the Poppy Seed Dressing Is the Real Star

The dressing does something unexpected: it's both bright and creamy, tangy and sweet, without being confused about who it is. The poppy seeds aren't just texture; they add a whisper of nuttiness that makes people wonder what you did differently. This is the kind of vinaigrette that makes you want to taste it by itself, then immediately want it on everything.

Make It Your Own

The beauty of this salad is how it handles substitutions. Goat cheese works beautifully if you want something even tangier, and walnuts can replace the pecans without missing a beat. Some people add fresh mint or a handful of arugula, and I've even seen someone crisp up some prosciutto and crumble it in, which turned it into something their family now requests constantly.

Small Details That Change Everything

The difference between a good salad and one people remember often comes down to temperature and timing. Keep your bowl cool if you can, and don't slice the strawberries until you're ready to serve. These tiny choices compound into something that tastes like you actually know what you're doing in the kitchen.

• Slice strawberries just before assembly to keep them firm and their juice contained.
• Make sure your spinach is truly dry; water droplets dilute the dressing faster than you'd expect.
• Taste the vinaigrette before committing; a pinch more honey or salt takes it from good to something people ask about.

Pin It

This is the kind of salad that reminds you why eating seasonal matters, and why sometimes the simplest combinations are the ones worth making again and again.

Recipe FAQs

→ Can I use a different green?

Yes, arugula or mixed spring greens work beautifully as a substitute for baby spinach if you prefer a peppery taste.

→ How long does the dressing last?

The poppy seed vinaigrette can be stored in an airtight container in the refrigerator for up to one week.

→ Is this dish nut-free?

It contains tree nuts by default, but you can omit the pecans or swap them for roasted sunflower seeds to make it nut-free.

→ Can I add protein to this?

Grilled chicken, salmon, or shrimp make excellent additions to turn this light side into a hearty main course.

→ What cheese substitutes work best?

Goat cheese is a fantastic alternative to feta, offering a similar creamy texture and tangy flavor profile.