Strawberry Spinach Salad

Strawberry Spinach Salad is one of my favorite ways to use fresh, juicy strawberries when they’re at their best. I love them with salty feta cheese and toasted pecans, especially once everything gets coated in the creamy poppyseed dressing. That sweet, salty, tangy combination is what keeps me coming back for another forkful.

It only takes about 15 minutes to put together, so it’s an easy side for dinner, but I’d happily serve it for Easter, Mother’s Day, a summer barbecue, or any time strawberries are in season.

Veldon and I have been a little obsessed with salads this summer. I’ve been making all kinds of them, and this Strawberry Spinach Salad was definitely a hit. He loved it, and even his kids had some and enjoyed it, which always feels like a win.

I also love how pretty this one looks on the table. The bright red strawberries, green spinach, feta, and pecans make it look like you put a lot more effort into it than you actually did. If you’re having people over and want a salad that looks impressive without being fussy, this is a good one.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Fresh baby spinach: The leaves are nice and tender, and I love that there’s no chopping involved. Just make sure it’s dry before you add everything else.
• Fresh strawberries: Slice them shortly before serving to keep them fresh and juicy.
• Feta cheese: The salty feta balances the sweetness of the strawberries and dressing. Use crumbled feta or chop up a block of feta into small pieces.
• Pecans: I use toasted pecans for extra crunch and nutty flavor. Let them cool completely before adding them to the salad. See my post with tips on how to toast nuts.
• Red onion: Slice it as thinly as you can so you get a little bite without overpowering everything else. If your onion is especially strong, soak the slices in cold water for about 10 minutes, then drain and pat dry.

Poppyseed Dressing

• Mayonnaise: This makes up the creamy base of the poppyseed dressing. I use regular mayonnaise.
• Milk: Just a couple of tablespoons loosen the mayonnaise enough to make the dressing easy to drizzle and toss with the spinach.
• Granulated sugar: A little sugar gives poppyseed dressing its signature sweetness and works especially well with the fresh strawberries.
• Apple cider vinegar: This adds the tang that keeps the dressing from tasting overly sweet. Give the bottle a shake before measuring.
• Poppy seeds: They add that classic poppyseed dressing look and a very subtle nutty flavor.
• Salt: You only need a pinch to bring the flavors in the dressing together. Taste before adding more since the feta already adds plenty of saltiness.

How to Make Strawberry Spinach Salad

• Step One: Add spinach, strawberries, feta, nuts, and red onion to a large bowl.
• Step Two: Whisk together all dressing ingredients in a small bowl until smooth.
• Step Three: Drizzle the dressing over the salad just before serving, then toss gently.

What I Learned Making This Recipe

• Thinly sliced red onion is the way to go. You want a little bite in each serving, not a big chunk of raw onion taking over the whole salad.
• The pecans are much better toasted. It only takes a few extra minutes, and they taste nuttier and add a really nice crunch.
• Don’t add the dressing too early. The spinach starts to soften pretty quickly once it’s dressed. I wait until we’re ready to eat, then toss everything together.
• A little dressing goes a long way. I like to start with some of it, toss the salad, and add more if needed. It’s easier to add more than to fix an overdressed salad.
• Ripe strawberries make a big difference. Since they’re such a big part of the salad, I especially like making this when strawberries are sweet and in season.
• A wide bowl makes tossing easier. There’s more room to gently mix everything without crushing the strawberries or sending half the salad over the side.
• Don’t slice the strawberries too thin. Slightly thicker slices hold up better once the salad is tossed and don’t get as soft as quickly.

Variations and Substitutions

• Swap the pecans: Walnuts, sliced almonds, or candied pecans all work well here.
• Try a different cheese: Goat cheese is a good substitute for feta if you like something a little creamier. Crumbled blue cheese would give the salad a stronger flavor.
• Use other fresh berries: Blueberries or raspberries can be added along with the strawberries, or used in place of some of them.
• Add avocado: Sliced avocado makes the salad a little more filling and works really well with the strawberries and feta.
• Change up the greens: You can replace some or all of the spinach with spring mix or arugula. Arugula will give it a more peppery bite.
• Make it a meal: Add grilled chicken, sliced steak, salmon, or shrimp to turn it into a main dish.
• Use a bottled salad dressing: A store-bought poppyseed dressing is fine when you need a shortcut. I’d still add it right before serving so the spinach doesn’t get soggy.
• Use honey instead of sugar: You can sweeten the dressing with honey. Start with about 1 tablespoon, whisk it in, then taste before adding more.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 2 days. The spinach will soften once it has been tossed with the dressing, so it’s best eaten as soon as possible.
• Make ahead: You can prep the ingredients a few hours ahead, but keep the strawberries, pecans, and dressing separate. Toss everything together just before serving.
• Dressing: Store the poppyseed dressing in a covered container in the refrigerator for up to 4 days. Give it a good stir before using.
• Freezing: I don’t recommend freezing this salad. The spinach and strawberries won’t have a good texture once thawed.

Salads with Greens

• Greek Chicken Salad
• Seven Layer Salad
• BLT Salad

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