Strawberry Spinach Poppy Vinaigrette

There's something about the first warm day of spring that makes me crave this salad—it showed up on my table almost by accident one Saturday when I had strawberries going soft in the fridge and a handful of spinach that needed rescuing. My partner took one bite and looked at me like I'd been holding out on a secret, especially once that poppy seed vinaigrette hit. It became our go-to salad that season, the one we'd make when friends dropped by unexpectedly.

I made this for a picnic last June where we sat under a big oak tree and everyone kept going back for more, asking what made the dressing taste so good. The hint of honey and that slight mustard tang became the thing people remembered, not the fancy restaurant salad from the week before.

Ingredients

• Baby spinach: Six cups washed and dried—the key is truly dry spinach, or your vinaigrette will get watery and sad.
• Fresh strawberries: One and a half cups hulled and sliced, and they should smell like strawberries when you cut them, not like nothing at all.
• Red onion: Half a small one, thinly sliced, brings a sharp note that wakes everything up without overpowering.
• Crumbled feta cheese: Half a cup, and good feta matters here—it's one of the main flavors pulling the whole thing together.
• Pecans or walnuts: Half a cup toasted and roughly chopped, and toasting them is not optional if you want them to taste like something.
• Extra virgin olive oil: Quarter cup, and this is worth buying something you'd actually taste on its own.
• Apple cider vinegar: Two tablespoons, the slightly sweet kind that doesn't feel like you're eating straight acid.
• Honey or maple syrup: One tablespoon to round out the sharp edges and balance the vinegar.
• Poppy seeds: One tablespoon, the real ones, not the decorative dust that comes in tiny containers.
• Dijon mustard: One teaspoon adds sophistication and helps everything emulsify together.
• Salt and pepper: Quarter teaspoon and an eighth teaspoon respectively, tasted and adjusted because every palate is different.

Instructions

Gather and prep your greens and toppings:

Wash your spinach and get it truly dry—use a salad spinner if you have one, or pat it gently with paper towels. Hull and slice your strawberries, thinly slice that red onion, crumble your feta, and toast your nuts in a dry skillet over medium heat for a few minutes until fragrant.

Build the salad bowl:

In a large salad bowl, layer the spinach, strawberries, red onion, feta, and toasted pecans. Don't dress it yet, or the spinach will start to wilt before anyone takes a bite.

Make the vinaigrette:

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper until it looks creamy and emulsified. If you're using a jar with a tight lid, shake it hard for about thirty seconds—that works just as well.

Dress and serve:

Drizzle the vinaigrette over the salad just before serving and toss everything gently so every leaf gets coated. Serve immediately while the spinach is still crisp and the strawberries haven't started to break down.

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There was a moment at that picnic when someone asked for the recipe and then said, 'This is so simple, why does it taste like you actually tried?' Sometimes the best things are just the right ingredients treated with a little respect, nothing fancy, just honest.

The Magic of Vinaigrette

The poppy seed vinaigrette is where this salad stops being okay and becomes something people actually want to eat again. The mustard acts like a little emulsifier keeping the oil and vinegar from just sitting there looking at each other, and the honey softens the vinegar's sharp edges just enough. I've made this vinaigrette a hundred times now, and I've never once had to apologize for how it turned out.

Strawberries and Greens, A Natural Pairing

Sweet and slightly tart strawberries against the mild earthiness of baby spinach is a combination that feels both obvious and surprising at the same time. The feta adds this creamy, salty contrast that ties everything together, and the pecans give you something to actually chew on instead of just wilting lettuce in your mouth. It's the kind of salad that works as a side dish but also feels substantial enough to be lunch on its own.

Variations and Flexibility

The beautiful thing about this salad is how forgiving it is. You can swap the feta for goat cheese if you want something creamier, or skip the cheese entirely if that's your style. The nuts can be anything you have on hand—walnuts, almonds, sunflower seeds if you're avoiding tree nuts—and it all works just fine. Keep the poppy seed vinaigrette though, because that's the thing that makes it feel intentional.

• Grilled chicken turns this into a full dinner salad that actually keeps you full.
• In winter you could roast some beets and toss them in, trading some freshness for earthiness.
• A handful of candied pecans instead of regular ones is fancy but not trying too hard.

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This salad tastes like spring on a plate, and it's one of those recipes that reminds you that sometimes the simplest things, made with a little care, are the ones people actually remember. Make it when strawberries are good, make it often, and watch people's faces light up.

Recipe FAQs

→ What can I substitute for pecans in the salad?

Walnuts or sunflower seeds work well as nut alternatives, adding similar crunch and flavor.

→ How do I make the poppy seed vinaigrette?

Mix olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper until fully emulsified.

→ Can I prepare this salad ahead of time?

It’s best to toss the dressing just before serving to keep the spinach crisp and ingredients fresh.

→ Are there any suggested cheese alternatives?

Goat cheese can replace feta for a creamier texture and different flavor profile.

→ How can I make the salad heartier?

Add grilled chicken or a protein of your choice to enhance its filling quality.