Strawberry Spinach Poppy Seed

I threw this together one Sunday afternoon when unexpected guests showed up and my fridge looked bare. All I had was spinach, some strawberries meant for smoothies, and a block of feta that had been sitting there all week. I whisked up a quick dressing with what was in the pantry, tossed it all in a bowl, and watched it disappear in minutes.

I started making this salad during strawberry season when the farmers market had flats of berries for next to nothing. My neighbor came over one evening, saw me slicing them into a bowl of greens, and asked if I was making that salad again. Turns out she'd been craving it since the last potluck and had tried to recreate it at home but couldn't remember the dressing ratio.

Ingredients

• Fresh baby spinach: The tender leaves hold the dressing without wilting instantly, and they taste mild enough to let the berries shine.
• Fresh strawberries: Use ripe but firm berries so they don't turn mushy when tossed, and hull them just before slicing to keep them from bleeding too much juice.
• Red onion: Slice it paper thin and soak in cold water for five minutes if the sharpness bothers you.
• Feta cheese: Crumble it yourself from a block rather than buying pre-crumbled, it tastes fresher and doesn't have that weird coating.
• Pecans or walnuts: Toast them in a dry skillet for a few minutes until fragrant, it makes a world of difference in flavor and crunch.
• Sunflower seeds: These add extra texture and a subtle nutty note, but the salad is still excellent without them.
• Extra virgin olive oil: Use something you'd happily dip bread into, because the oil is the backbone of the dressing.
• Apple cider vinegar: This gives the dressing a gentle tang that doesn't overpower the strawberries.
• Honey or maple syrup: Just enough sweetness to balance the vinegar and bring out the berry flavor.
• Fresh lemon juice: A little brightness that ties everything together and keeps the dressing from tasting flat.
• Dijon mustard: It emulsifies the dressing and adds a hint of sharpness that makes it cling to the greens.
• Poppy seeds: They don't add much flavor, but they look pretty and give a tiny pleasant crunch in every bite.

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 salt and pepper, taste it, and adjust if needed.

Prep the salad base:

In a large bowl, combine the baby spinach, sliced strawberries, red onion, crumbled feta, toasted pecans, and sunflower seeds if using. Keep the dressing separate until you're ready to serve so nothing gets soggy.

Toss and serve:

Drizzle the poppy seed dressing over the salad just before serving and toss gently with your hands or tongs until everything is lightly coated. Serve immediately while the greens are still crisp and the berries are bright.

Pin it

I brought this salad to a backyard barbecue once and set it on the table next to all the heavy sides. By the time I turned around to grab a plate, half of it was already gone and someone was asking if I'd brought extra dressing. That's when I realized this wasn't just a side dish anymore, it had become the thing people actually looked forward to.

Making It Your Own

If you want more protein, toss in some grilled chicken sliced thin or a handful of chickpeas straight from the can. I've also swapped the feta for goat cheese when I'm feeling fancy, and almonds work just as well as pecans if that's what you have on hand. The base is forgiving enough that you can play around without ruining the balance.

Storing and Serving

This salad doesn't keep well once dressed, but you can prep all the components ahead and store them separately in the fridge. Keep the dressing in a jar, the greens and toppings in a bowl covered with a damp towel, and the strawberries in their own container so they don't bleed. When you're ready to eat, just toss everything together and it tastes like you just made it.

What to Serve It With

This pairs beautifully with anything grilled, especially chicken or fish, and it's light enough to serve before a heavier main course without filling people up. I've also eaten it as a full meal on its own with a piece of crusty bread on the side.

• It goes perfectly with a chilled glass of Sauvignon Blanc or a dry rose on a warm evening.
• For a vegan version, swap the honey for maple syrup and use a plant based feta or just leave the cheese out entirely.
• Leftovers can be repurposed by adding the undressed greens to a wrap or grain bowl the next day.

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This salad has a way of turning a regular weeknight into something that feels a little special without any extra effort. It's one of those recipes I keep coming back to because it never gets old and it always makes people smile.

Recipe FAQs

→ Can I substitute feta cheese with another type?

Yes, goat cheese or a vegan cheese alternative can be used to vary the flavor and accommodate dietary preferences.

→ How do I make the poppy seed dressing?

Whisk together olive oil, apple cider vinegar, honey or maple syrup, lemon juice, Dijon mustard, and poppy seeds. Season with salt and pepper to taste.

→ What nuts work best in this salad?

Pecans or walnuts are ideal for their crunch, but almonds can also be used as a tasty alternative.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making it safe for gluten-sensitive individuals.

→ Can this salad be made vegan?

Absolutely, substitute honey with maple syrup and use a vegan cheese alternative to keep it plant-based.