Strawberry Spinach with Poppy

There's something about the moment strawberries hit their peak sweetness that makes me abandon all my winter salad habits. I was standing in the farmers market last June, strawberries piled high in front of me, when the vendor casually mentioned she'd been eating them with spinach and nuts all week. That simple suggestion spiraled into this salad, which has somehow become the dish I make whenever I want to feel like summer is already here, even when it's not quite ready to arrive.

I made this for a potluck once where I was nervous about contributing, and watching people come back for seconds told me everything. My friend Sarah said it was the only salad she'd actually want to eat again, which sounds small but somehow meant everything.

Ingredients

• Baby spinach: Fresh and washed makes all the difference—wet spinach gets heavy and wilts, so dry it properly with a towel if you have the time.
• Fresh strawberries: Slice them moments before assembly so they don't weep into the spinach and turn everything soft.
• Red onion: The sharpness cuts through the sweetness in a way that feels intentional, not accidental.
• Crumbled feta cheese: It adds a salty, creamy note that makes every bite feel more complete.
• Toasted pecans: Toasting them first brings out a richness that raw nuts can't match—it's worth the extra two minutes.
• Extra virgin olive oil: Use one you actually like the taste of, because you'll taste it directly here.
• Apple cider vinegar: The mild tang pairs perfectly with strawberries without overpowering them.
• Honey or maple syrup: Just enough to balance the sharpness of the vinegar.
• Poppy seeds: These little seeds add texture and a subtle nuttiness that makes the dressing feel special.
• Dijon mustard: A small amount acts as an emulsifier so the dressing doesn't separate immediately.

Instructions

Build the base:

Toss your dry spinach with the strawberries, red onion, feta, and pecans in a large bowl right before you're ready to eat. This timing prevents the spinach from getting sad or wet.

Make the vinaigrette:

In a separate jar or small bowl, shake or whisk together the olive oil, apple cider vinegar, honey, poppy seeds, mustard, salt, and pepper until it looks emulsified and the poppy seeds are distributed throughout. If it separates, just shake it again before serving—that's completely normal and fine.

Dress and serve:

Pour the vinaigrette over the salad just before eating, then toss gently so everything is coated but the spinach doesn't get bruised. Serve immediately while everything is still crisp.

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There was a morning when my partner bit into this salad and said it tasted like spring was a flavor, and I've never forgotten that. It became the thing we made when we needed to remember that the seasons actually do change and good things come back around.

The Magic of Balance

What makes this salad feel effortless is that every element serves a purpose without trying too hard. The sweetness of the strawberries, the salt of the feta, the crunch of the nuts, and the brightness of the vinaigrette all exist in conversation with each other. Once you understand that balance, you can play with it—swap in goat cheese, try different nuts, adjust the honey if you want it sweeter or the vinegar if you want it sharper.

When You Want to Make It a Meal

On nights when you want this to be dinner rather than a side, grilled chicken breast, sliced salmon, or even crispy tofu turns it into something heartier. The strawberries and poppy seed dressing are sweet enough that they play well with proteins that have some char or richness to them, which means you can actually build something interesting without starting from scratch.

Variations and Substitutions

The beauty of this salad is that it adapts to what you have and what you're craving. Goat cheese can replace feta if you want something creamier, or you can skip the cheese entirely if that's what works for you. Almonds or walnuts work just as well as pecans, and if nuts aren't an option, sunflower seeds or pumpkin seeds give you the same textural satisfaction.

• Swap the vinegar for rice vinegar if you want something gentler, or use lemon juice if you prefer brightness over tang.
• If strawberries aren't in season, raspberries or blueberries work beautifully with the same vinaigrette.
• A pinch of fresh mint or basil scattered on top at the end brings unexpected freshness that makes people ask what you did differently.

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This salad is the kind of thing that proves you don't need complicated recipes or expensive ingredients to make something that people actually want to eat. Every time you make it, you'll find a way to make it better than the last time, and that's when it stops being a recipe and starts being yours.

Common Questions

→ What type of nuts work best in this salad?

Toasted pecans or walnuts add a delightful crunch and complement the sweet and tangy flavors perfectly.

→ Can I substitute the feta cheese with another option?

Yes, goat cheese can be used for a creamier texture and a milder tang.

→ How should the dressing be mixed?

Whisk olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper until fully emulsified before drizzling over the salad.

→ Is this salad suitable for nut allergies?

For nut-free versions, substitute pecans with sunflower seeds or omit nuts entirely.

→ What are some complementary dishes or drinks to pair with this salad?

This salad pairs wonderfully with a crisp Sauvignon Blanc, fruity rosé, or as a side to grilled chicken for a heartier option.