Strawberry Spinach Poppy Salad

There's something about the first warm day of spring that makes you crave bright, fresh things—and this salad arrived in my kitchen on exactly one of those days, when the farmers market was overflowing with strawberries so red they seemed almost impossible. I remember standing in my kitchen with the windows thrown open, slicing those berries and thinking how something so simple could feel like a small celebration on a plate.

I made this for my sister one afternoon when she dropped by with her kids, and they actually asked for seconds—which, if you know anything about getting children to eat greens, feels like a small miracle. The pecans add this lovely crunch that keeps things interesting, and the feta offers just enough tang to balance the honey in the dressing.

Ingredients

• Baby spinach: Buy it already washed if you can—your future self will thank you, and it wilts beautifully under the warm vinaigrette.
• Fresh strawberries: Slice them just before assembling so they don't weep into the salad and turn everything soggy.
• Red onion: Thinly slice it so the sharpness doesn't overwhelm, and it adds a pretty pop of color that makes the whole bowl feel intentional.
• Crumbled feta cheese: The salt and creaminess here is what makes this salad feel less like diet food and more like something you actually want to eat.
• Pecans or walnuts: Toast them yourself if you have five minutes—it deepens their flavor and keeps them crispy even after the dressing hits.
• Extra virgin olive oil: Don't skip on quality here; you can taste the difference in a simple vinaigrette.
• Apple cider vinegar: It's slightly softer than regular vinegar and plays beautifully with the strawberries and honey.
• Honey or maple syrup: This is what rounds out the vinaigrette and keeps it from tasting too sharp—trust it.
• Poppy seeds: They're the secret ingredient that makes people ask what's different; they add texture and a subtle nuttiness.
• Dijon mustard: Just a teaspoon acts as an emulsifier, helping the oil and vinegar actually stay together.

Instructions

Gather your greens and toppings:

Wash and dry your spinach thoroughly—wet spinach will dilute your dressing, and you want every leaf to taste intentional. Slice the strawberries, thinly slice the red onion, and crumble your feta, then toss it all together in a large bowl with the toasted pecans.

Build your vinaigrette:

In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper until the mixture looks creamy and emulsified. The mustard helps keep the oil and vinegar from separating, so don't skip it.

Dress and serve:

Drizzle the vinaigrette over your salad just before you eat it, then gently toss everything together so every leaf gets coated. The timing matters here—dress it too early and the spinach wilts; too late and you miss the magic of fresh greens meeting warm flavors.

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What I love most about this salad is how it somehow became a bridge between seasons in my kitchen—a way to mark the moment when winter finally feels like it's loosening its grip. It's not heavy or complicated, but it doesn't feel like deprivation either.

The Poppy Seed Difference

Most people skip poppy seeds in vinaigrettes because they're not sure what to do with them, but they're the quiet hero here. They don't dissolve; they stay suspended in the dressing and add a subtle nuttiness and texture that elevates this from basic green salad to something you actually want to eat. The first time I added them was almost by accident—I had a jar of poppy seeds from a baking project and thought, why not?—and I've never made it without them since.

Fruit and Greens: A Love Story

There's an old rule that fruit and salad greens don't belong together, and whoever made that rule was wrong. Strawberries are tart enough to work as a vegetable when they're not quite peak-sweet, and they add moisture and a subtle complexity that makes every bite feel a little bit special. The honey in the dressing bridges the gap between sweet and savory, so nothing feels out of place.

Simple Swaps and Variations

This salad is forgiving, which is one of the reasons it's become a regular in my kitchen. You can swap the pecans for sunflower seeds or sliced almonds, use goat cheese instead of feta if you want something creamier, or even add grilled chicken if you need it to be a proper meal. The vinaigrette stays the same no matter what, and it's always the right choice.

• Try substituting goat cheese for a tangier, creamier flavor that still plays well with the strawberries.
• Add grilled chicken breast sliced thin if you want this to work as a full lunch or light dinner.
• Make the vinaigrette a day ahead and let the poppy seeds fully hydrate for an even better texture.

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This salad has become my answer to almost any "what should I make?" moment from spring through early fall. It's proof that the best dishes don't need to be complicated to feel intentional and delicious.

Recipe FAQs

→ What nuts can I use instead of pecans?

Walnuts are a great alternative, toasted to enhance their flavor. For a nut-free option, substitute with sunflower seeds or omit nuts entirely.

→ Can I make the vinaigrette ahead of time?

Yes, the poppy seed vinaigrette can be whisked and stored in the refrigerator for up to 3 days. Shake well before using.

→ What cheese pairs well with this salad?

Crumbled feta adds a creamy, tangy note, but goat cheese offers a smoother texture and rich flavor if preferred.

→ How can I turn this into a heartier dish?

Add grilled chicken or your favorite protein to make the salad more filling and suitable for a main course.

→ What beverages complement this salad?

A crisp Sauvignon Blanc or a fruity rosé pairs wonderfully, enhancing the fresh and tangy flavors in the salad.