Strawberry Spinach Poppy Dressing

I threw this salad together on a warm Saturday when the farmers market strawberries looked too good to pass up. The way the sweet berries cut through the peppery spinach surprised me, and the poppy seed dressing pulled it all into something that felt both fancy and effortless. It became my go-to whenever I needed something bright on the table without turning on the oven.

I made this for a backyard dinner with friends who were skeptical about fruit in salad. After the first bite, the bowls emptied fast, and someone asked if I had more strawberries hiding in the kitchen. That night taught me that good ingredients dont need much convincing.

Ingredients

• Baby Spinach: Use the freshest leaves you can find, they should feel crisp and smell earthy, not musty or wilted.
• Fresh Strawberries: Choose berries that are deep red all the way through, not just on the surface, and slice them evenly so every bite gets some sweetness.
• Red Onion: Slice it paper-thin to keep the sharpness from overpowering the delicate greens.
• Feta Cheese: Crumble it yourself from a block instead of buying pre-crumbled, it tastes creamier and less chalky.
• Pecans or Walnuts: Toast them in a dry skillet until fragrant, it brings out a warm, nutty depth you cant get from raw nuts.
• Sunflower Seeds: Optional, but they add a subtle crunch and a hint of earthiness that balances the sweetness.
• Olive Oil: Use extra virgin for the dressing, its fruity notes complement the berries beautifully.
• Apple Cider Vinegar: This gives the dressing a gentle tang without the harshness of white vinegar.
• Honey or Maple Syrup: A little sweetness rounds out the acidity and ties the dressing to the strawberries.
• Lemon Juice: Freshly squeezed makes all the difference, bottled lemon juice tastes flat and artificial next to it.
• Dijon Mustard: This emulsifies the dressing and adds a subtle savory backbone that keeps it from tasting like dessert.
• Poppy Seeds: They add a gentle crunch and a nostalgic, old-fashioned charm to the dressing.

Instructions

Make the Dressing:

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, lemon juice, Dijon mustard, and poppy seeds until smooth and slightly thickened. Season with a pinch of salt and a few grinds of black pepper, then taste and adjust if needed.

Prepare the Salad:

In a large salad bowl, combine the baby spinach, sliced strawberries, red onion, crumbled feta, toasted pecans, and sunflower seeds if using. Keep everything loose and airy so the dressing can coat each piece evenly.

Dress and Toss:

Drizzle the poppy seed dressing over the salad just before serving, starting with half and adding more to taste. Toss gently with your hands or salad tongs, making sure every leaf gets a little love.

Serve Immediately:

This salad is best enjoyed right away, while the spinach is still crisp and the strawberries havent released too much juice. Plate it up and let the colors do the talking.

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One spring evening, I served this salad alongside grilled chicken for my sister, who usually avoids anything green. She went back for seconds and admitted that maybe vegetables werent so bad when they tasted like this. It became our thing, a salad that bridges the gap between skeptics and believers.

Variations and Substitutions

If you want to make this vegan, swap the feta for a crumbly nut-based cheese or just leave it out and add more nuts for richness. Goat cheese works beautifully if you prefer something tangier, and almonds or candied walnuts can replace the pecans for a different kind of crunch. I once used arugula instead of spinach when I ran out, and the peppery bite made the strawberries even sweeter.

Serving Suggestions

This salad shines as a light lunch on its own, especially if you top it with grilled chicken, chickpeas, or hard-boiled eggs. It also makes a stunning side dish for grilled salmon, roasted pork tenderloin, or even a simple pasta dinner. Pair it with a chilled Sauvignon Blanc or a dry rose, and youve got something that feels special without any fuss.

Storage and Make-Ahead Tips

You can prep the ingredients a few hours ahead by washing the spinach, slicing the strawberries, and storing everything separately in the fridge. The dressing keeps well in a sealed jar for up to three days, just give it a good shake before using. Once the salad is dressed, it wont hold, so only toss together what youll eat right away.

• Store leftover dressing in a jar in the fridge and shake it vigorously before each use.
• Keep prepped ingredients in separate airtight containers to maintain freshness and crunch.
• If you have leftover dressed salad, eat it within an hour before the greens lose their texture.

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This salad has a way of turning a regular meal into something memorable, not because its complicated, but because it tastes like sunshine and feels like care. Make it once, and itll find its way onto your table again and again.

Recipe Questions & Answers

→ What dressing is used with this salad?

A homemade poppy seed dressing made with olive oil, apple cider vinegar, honey or maple syrup, lemon juice, Dijon mustard, and poppy seeds.

→ Can I add protein to this dish?

Yes, grilled chicken or chickpeas are great options to boost protein and complement the flavors.

→ Are there nut alternatives suggested for this salad?

You can substitute pecans with walnuts or almonds depending on your preference or availability.

→ Is there a way to make this suitable for vegans?

Replace honey with maple syrup and use a vegan cheese alternative instead of feta to make it vegan-friendly.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or a light rosé pairs beautifully with the fresh and tangy flavors.