Strawberry Spinach Poppy Vinaigrette

There's something about the first warm day of spring that makes you crave green, and that's exactly when I discovered how strawberries and spinach belong together on a plate. A friend brought this salad to a potluck, and I remember being skeptical about the combination until I tasted that poppy seed vinaigrette hitting the tender leaves. It was bright, tangy, and somehow both sweet and savory at once, and I've been making it ever since.

I made this for a baby shower on an unexpectedly hot afternoon, and everyone kept coming back for seconds because it was light but felt indulgent. One guest asked if I'd bought it from a restaurant, which is exactly the kind of compliment a simple salad can get when the ingredients are good and the proportions are right.

Ingredients

• Baby spinach: Look for tender leaves that are fresh and don't have that wet, slimy feel, because that means they've been sitting around too long; I learned to wash and dry mine at least an hour before serving.
• Fresh strawberries: Choose ones that smell fragrant and have no soft spots; slice them just before assembling the salad so they don't release too much juice and make everything soggy.
• Feta cheese: Crumble it yourself if you can, because pre-crumbled tends to have an odd texture; the tanginess is what makes this salad feel less like rabbit food.
• Toasted pecans or almonds: The toasting is non-negotiable, as it brings out the oils and gives you that crucial crunch that makes the texture interesting.
• Red onion: Slice it thin and don't be shy; the bite of raw onion against the sweet strawberries is what keeps this from being too one-note.
• Extra-virgin olive oil: Use one you actually like drinking, because you'll taste it directly in the vinaigrette.
• Apple cider vinegar: This is key to the flavor profile; white vinegar will make it taste thinner and sharper.
• Honey: A touch of sweetness rounds out the tangy vinegar without making the dressing cloying or syrupy.
• Dijon mustard: This acts as an emulsifier so the oil and vinegar actually stay together instead of separating.
• Poppy seeds: They add visual interest and a subtle, almost nutty flavor that ties the whole thing together.

Instructions

Build your dressing base:

Combine olive oil, apple cider vinegar, honey, mustard, poppy seeds, salt, and pepper in a small bowl or jar and whisk until it looks emulsified and the honey is dissolved throughout. If using a jar with a lid, just seal and shake for about 30 seconds to combine everything.

Assemble your salad:

In a large salad bowl, layer spinach, strawberries, feta, nuts, and red onion together gently; try not to crush the spinach or the strawberries as you combine them.

Dress and serve:

Drizzle the vinaigrette over the salad just before eating and toss with your hands or salad servers, using a light touch so everything gets coated but nothing gets bruised. Serve immediately while everything is still crisp.

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I served this to my mom once when she was having a rough week, and she sat down on my kitchen counter in her work clothes and just quietly ate the entire bowl while we talked. It felt ridiculous and perfect at the same time, because sometimes the simplest thing can be exactly what someone needs.

The Secret to Spring Salads

The best salads aren't about following a recipe exactly; they're about understanding what makes each element work together. With this one, you need contrast in every way: soft spinach against crispy nuts, sweet strawberries against salty feta, bright acidity against smooth oil. If you mess with the balance too much, it stops working, so be intentional about your swaps.

Variations That Actually Work

You can absolutely change things around if you need to, but think about what role each ingredient plays before you swap. Goat cheese is sharper than feta, so use less of it; sunflower seeds work if you don't have nuts, but you lose some richness; adding grilled chicken or salmon turns this into an actual meal instead of a side dish.

Make-Ahead Strategy

The beauty of this salad is that it asks almost nothing of you on the day you serve it, which makes it perfect for when you're already busy. Wash and dry your spinach the morning of, slice your strawberries an hour or two before guests arrive, toast your nuts the day before if you want, and make the dressing whenever suits you.

• Store the vinaigrette in a jar in the fridge for up to three days, and it actually gets more flavorful as it sits.
• Keep the salad components in separate containers so nothing gets crushed or wilted before showtime.
• If you're bringing this somewhere, pack the dressing in a small container and toss everything together right before serving.

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This salad reminds me that sometimes the most satisfying meals are the ones that take almost no time but taste like you actually cared. It's the kind of thing that makes people happy without making you stressed, which is really all any of us want from cooking.

Common Questions

→ What type of nuts work best in this salad?

Toasted pecans or sliced almonds complement the flavors well, adding a crunchy texture and nutty aroma.

→ Can I substitute the feta cheese?

Yes, goat cheese is a great alternative, offering a creamy tang that pairs nicely with the strawberries and spinach.

→ How is the poppy seed vinaigrette prepared?

Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until emulsified for a smooth, flavorful dressing.

→ Are there any allergen considerations for this dish?

This includes dairy from the cheese and tree nuts from pecans or almonds; nuts can be omitted or replaced with roasted seeds if needed.

→ What dishes pair well with this salad?

Grilled chicken or salmon are excellent complements, adding protein and heartiness to the fresh, bright flavors.