Spinach Strawberry Salad

This vibrant spinach strawberry salad celebrates the arrival of spring with a perfect balance of sweet, tangy, and savory elements. The combination of fresh spinach, juicy strawberries, crunchy pecans, and creamy feta creates a colorful, nutrient-rich dish that's equally at home as a light lunch or an impressive side for gatherings.

I first made this salad when hosting a spring brunch where I needed something that would please everyone without requiring last-minute preparation. The vibrant colors and balanced flavors made it an instant hit, with several guests requesting the recipe before they left. Since then, it's become my reliable go-to whenever I need a foolproof dish that brightens the table.

Ingredients

• Fresh spinach – Creates a tender, mild base that allows the other ingredients to shine. Its soft texture and subtle flavor make it perfect for those who might not typically enjoy leafy greens.
• Ripe strawberries – Provide natural sweetness and vibrant color. Their juicy texture and slight acidity create a perfect contrast to the spinach.
• Toasted pecans – Contribute essential crunch and nutty depth. The toasting process transforms them from good to extraordinary by intensifying their flavor.
• Crumbled feta – Adds creamy richness and a salty tang that balances the sweet strawberries. Using block feta and crumbling it yourself ensures maximum creaminess.
• Red onion – Delivers gentle pungency that cuts through the sweetness. Soaking in water first preserves the flavor while removing any harsh aftertaste.
• Balsamic poppy seed dressing – The combination of tangy balsamic vinegar, sweet honey, and tiny poppy seeds creates a dressing that ties all the elements together while adding its own dimension of flavor.

Step-by-Step Instructions

Toast the pecans –

Spread pecans on a baking sheet and toast in a 350°F oven for 8-10 minutes until fragrant and golden. This crucial step enhances their flavor and crunch dramatically.

Soak the red onions –

Place thinly sliced red onions in a bowl of cold water for 10 minutes, then drain and pat dry. This simple technique preserves their flavor while removing the harsh bite.

Prepare the dressing –

Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, poppy seeds, salt, and pepper until well combined. The Dijon helps emulsify the dressing for a smooth, cohesive blend.

Assemble the base ingredients –

In a large bowl, combine the fresh spinach, sliced strawberries, and drained red onions. The vibrant colors already make it look appealing.

Dress with restraint –

Drizzle a portion of the dressing over the salad and toss gently. Start with less than you think you need – you can always add more, but you can't remove excess.

Add the finishing touches –

Sprinkle with crumbled feta and chopped toasted pecans. These ingredients are added last to prevent them from sinking to the bottom of the bowl.

Final toss and assessment –

Gently toss once more and evaluate if additional dressing is needed. The leaves should be lightly coated, not swimming in dressing.

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The beauty of this salad lies in its simplicity and the quality of its ingredients. The juicy strawberries, tender spinach, crunchy toasted pecans, and creamy feta create a symphony of textures and flavors that's far greater than the sum of its parts.

My grandmother always said that the secret to a memorable salad is contrast – in flavors, textures, and colors. When I first made this recipe for her, she took one bite and nodded approvingly: "This has everything a good salad needs: sweet, salty, crunchy, and creamy." Her simple assessment perfectly captures why this combination works so beautifully.

Perfect Make-Ahead Strategy

• Toast nuts up to 1 week ahead (store in airtight container)
• Prepare dressing up to 5 days ahead (refrigerate and shake before using)
• Wash and dry spinach up to 3 days ahead (store with paper towel in container)
• Slice strawberries and onions the morning of serving
• Assemble and dress the salad just before serving for maximum freshness

Creative Variations

• Substitute half the spinach with peppery arugula for more complex flavor
• Add blueberries or mandarin oranges for additional color and sweetness
• Swap the pecans for toasted walnuts, almonds, or sunflower seeds
• Try goat cheese or mild blue cheese instead of feta for a different creamy element
• Add grilled chicken or quinoa to transform it into a complete meal

Serving Suggestions

• Grilled proteins like chicken, salmon, or shrimp for a complete meal
• Quiche or frittata for a perfect brunch pairing
• Crusty bread and a glass of crisp white wine for a light lunch
• Holiday ham or turkey as a refreshing side dish

After making this salad countless times, I've found it's one of those recipes that reliably brings joy to the table. There's something about the combination of sweet strawberries, tender spinach, crunchy nuts, and tangy dressing that signals the arrival of brighter days, even when the weather hasn't quite caught up. Whether served as a starter, side, or light main course, this salad has a way of disappearing quickly and generating compliments with every bite.

Frequently Asked Questions

→ Can I make this salad ahead of time?

You can prep all components ahead of time, but only dress the salad right before serving to prevent wilting. Store undressed salad in the fridge for up to 4 days.

→ What can I substitute for feta cheese?

Goat cheese works beautifully as a substitute. For a dairy-free option, try avocado chunks or a plant-based cheese alternative.

→ Can I use frozen strawberries?

Fresh strawberries work best for texture and flavor. Frozen strawberries will release too much moisture when thawed and make the salad soggy.

→ What protein goes well with this salad?

Grilled chicken, salmon, or shrimp make excellent additions. For vegetarian options, add chickpeas or quinoa.

→ How long does the dressing keep?

The homemade dressing keeps well in an airtight container in the refrigerator for up to 5 days. Just shake well before using.

→ Can I use a different nut instead of pecans?

Absolutely! Walnuts, almonds, or candied nuts all work great. For a nut-free version, try roasted sunflower seeds or pumpkin seeds.