Save The first time I made this salad was for a last-minute brunch when friends dropped by unexpectedly. I had fresh spinach from the farmers market and strawberries that needed to be used, so I threw them together with whatever nuts I could find in the pantry.
My neighbor actually stopped by while I was whisking the dressing and ended up staying for lunch. She said it was the best salad she had all summer.
Ingredients
- 150 g (5 oz) fresh baby spinach leaves: Tender baby spinach works best here, no tough stems
- 250 g (9 oz) strawberries, hulled and sliced: Pick berries that are deep red and fragrant
- 60 g (½ cup) toasted pecans or sliced almonds: Toasting them brings out a nutty richness
- 50 g (½ cup) crumbled feta cheese: The creamy saltiness balances the sweet strawberries
- 2 tablespoons red onion: Thin slices add just enough bite
- 60 ml (¼ cup) extra-virgin olive oil: A quality oil makes the dressing sing
- 2 tablespoons apple cider vinegar: Bright acidity that cuts through the richness
- 1 tablespoon honey or maple syrup: Just enough to mellow the vinegar
- 1 tablespoon poppy seeds: They add a subtle crunch and visual pop
- 1 teaspoon Dijon mustard: This helps the dressing emulsify properly
- ¼ teaspoon sea salt: Enhances all the flavors
- Freshly ground black pepper: A few twists bring it all together
Instructions
- Prep your base:
- In a large salad bowl, combine the spinach, strawberries, nuts, feta cheese, and red onion.
- Whisk the dressing:
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper until well emulsified.
- Toss gently:
- Drizzle the dressing over the salad just before serving and toss to coat evenly.
- Serve fresh:
- Serve immediately for optimal freshness and crunch.
Save This became my go-to contribution for potlucks after I brought it to a summer barbecue and the bowl was empty before anyone even touched the burgers.
Make It Yours
Swap out candied pecans for walnuts if that is what you have, or try goat cheese instead of feta for a tangier twist.
Perfect Pairings
A chilled Sauvignon Blanc or crisp white wine cuts through the richness beautifully.
Quick Variations
Add grilled chicken or salmon if you want to make it a full meal, or skip the cheese entirely for a vegan version using maple syrup instead of honey.
- Try adding sliced avocado for creaminess
- Cucumber adds nice crunch
- Fresh mint leaves brighten everything up
Save Simple, fresh, and the kind of salad that makes you actually crave greens.
Common Recipe Questions
- → Can I substitute nuts in the salad?
Yes, walnuts or candied pecans can replace almonds or pecans to vary the crunch and flavor profile.
- → Is there a way to make the dressing vegan-friendly?
Use maple syrup instead of honey to keep the sweet balance while maintaining a vegan-friendly dressing.
- → How should I prepare the spinach for best texture?
Use fresh baby spinach leaves and gently toss them with the dressing right before serving to preserve their tenderness and crispness.
- → What cheese options can complement this salad?
Crumbled feta adds a tangy creaminess, but plant-based cheeses work well for alternative preferences.
- → Can this dish be enhanced with protein?
Adding grilled chicken or salmon provides extra protein and makes the salad more filling.
- → What type of vinegar is used in the dressing?
Apple cider vinegar gives a mild tang that balances the sweetness of honey and poppy seeds beautifully.