Fresh strawberries, spinach, feta, and pecans are tossed with a tangy poppy seed vinaigrette in this Strawberry Spinach Salad. Quick and easy to prepare, it’s the perfect salad for spring and summer.
One of my favorite things about moving into the warmer spring and summer months is all of the fresh produce. While I know there are plenty of seasonal items in the winter, there’s just something about all the fresh berries and veggies in the spring and summer. This strawberry spinach salad is one of my favorite spring and summer recipes because it combines lots of spring/summer ingredients with a tangy, flavorful vinaigrette. Plus it’s so simple to make!
3 Reasons I Love This Strawberry Spinach Salad
What makes this salad so great? Here are a few things!
- Perfect for spring and summer. I can’t get enough of this salad as soon as spring produce comes in season. It’s one of those recipes that just screams “summertime”!
- Side salad or entree. I usually serve this strawberry spinach salad as a side salad to grilled meats and other protein but it can easily be turned into a full meal too.
- Super simple to make. This salad is incredibly foolproof and easy to make. It takes just a few minutes to toast the pecans. Otherwise, it’s a completely cooking-free recipe.
Recipe Ingredients
Both the salad and the dressing are made from just a handful of ingredients. Scroll down to the recipe card below for the exact measurements.
Ingredients for salad:
- Spinach – I like to use baby spinach but regular spinach works too.
- Pecans – The pecans are toasted before adding them to the recipe, so start with raw pecans.
- Feta – I recommend getting a brick of feta and crumbling it yourself. The pre-crumbled feta is not as creamy.
- Red onion – Thinly sliced to avoid biting into giant chunks of onion.
- Strawberries – Pick the ripest, juiciest strawberries available. Hull and quarter before assembling the salad.
Poppyseed Dressing:
- Balsamic vinegar – The base of the dressing.
- Poppy seeds – Add a slightly sweet, nutty flavor.
- Dijon mustard – Adds a bit of earthy slightly spicy flavor.
- Extra virgin olive oil – Use a quality oil for the best flavor.
- Honey – Sweetens the vinaigrette.
- Salt & black pepper
How To Make Strawberry Spinach Salad
It takes just a few minutes to prepare and assemble this salad. The printable version of the instructions can be found in the recipe card below.
- Prep. Wash the spinach and dry it on paper towels if needed. Preheat the oven to 350F.
- Toast the pecans. Spread the raw pecans on a baking sheet. Bake for 6-8 minutes, until fragrant. Allow to cool then coarsely chop and set aside.
- Soak the onions. Add the sliced onions to a bowl of cold water. This helps remove the “bite” but maintains the flavor.
- Prepare the dressing. Combine the dressing ingredients in a measuring cup or jar with a lid. Stir or shake to combine.
- Assemble. Add the spinach to a large bowl then top with the strawberries, onions, nuts, and feta. Pour half the dressing on the salad and toss to combine. Add more balsamic vinaigrette dressing as needed or serve it on the side.
Tips & Variations
Here are a few general tips for making this strawberry spinach salad, as well as a few variations.
- Soak the onions. Soaking the onions really enhances this salad and it only takes a few minutes. It takes away the “bite” of the onion but not the flavor, which means the onion doesn’t overpower the other ingredients.
- Wait to add the dressing. You can prepare the salad in advance, but do not dress it until just before serving as it will get soggy.
- Pecan alternatives. Other nuts, such as walnuts and almonds, can be added in place of the pecans. I just recommend toasting them first as it does add a lot of flavor.
- Try a different cheese. If feta cheese isn’t your thing, goat cheese and blue cheese crumbles also work well in this salad.
- Add some chicken. While this is a great side salad as-is, to turn it into a full meal, I like to add some grilled chicken slices.
- Replace or add fruits. Blueberries or raspberries are a nice option.
Serving Suggestions
I typically serve this strawberry spinach salad as a side salad. It pairs beautifully with everything from pan seared steak to oven baked salmon. Larger portions can also be served as a light lunch or dinner. I like to add grilled chicken to turn it into a more filling salad for meals. I also usually add a side of garlic bread.
How To Store Leftovers
Strawberry spinach salad will last for 1-2 days in the fridge. Note that if you anticipate having leftovers, it’s best to not add the dressing to the entire salad as it will make it soggy.
More Easy Salad Recipes
Strawberry Spinach Salad
Ingredients
- 10 ounces fresh baby spinach
- 1 cup pecans
- ¾ cup crumbled feta
- ¼ cup red onion thinly sliced
- 1 pound strawberries hulled and quartered
Dressing Ingredients
- ¼ cup Balsamic Vinegar
- 1 ½ Tablespoons poppy seeds
- ½ teaspoon Dijon mustard
- 3 Tablespoons extra virgin olive oil
- 1 ½ Tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- If your spinach hasn’t been prewashed, wash and dry out on paper towels.
- Preheat the oven to 350 degrees. Add the raw pecans to an ungreased baking sheet in a single layer.
- Bake the pecans for 6-8 minutes or until fragrant. Watch closely as they can burn quickly.
- Remove pecans from the oven and allow them to cool. Once cool, coarsely chop the pecans and set aside.
- Add the thinly sliced onions to a small bowl of cold water while you prepare the salad. This removes the strong “bite” of the onion but still holds the flavor.
Dressing Instructions
- In a measuring cup or mason jar with a lid, add the vinegar, poppy seeds, mustard, oil, honey, salt and pepper. Either whisk to combine or screw the lid on tightly and shake mix.
- Assemble the salad by adding the spinach to a large bowl. Then add the prepared strawberries, the drained onions, nuts and feta. Pour half the dressing on the salad and gently toss to combine. Add additional dressing to coat the salad properly but you don’t want it sitting in a pool at the bottom.
Last Step:
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