Pin This Last June, I was stood in my kitchen on a sweltering afternoon when my neighbor knocked on the door with a basket of strawberries so vivid they almost glowed. She'd grown them herself and insisted I do something with them before the heat got worse. I opened my fridge to find a container of baby spinach that had been quietly waiting, and that's when it clicked—the simplest salad, the kind that tastes like summer itself. I threw together what I had, made a quick dressing, and suddenly we were sitting on the porch with cold plates, the sweetness of the berries cutting through everything perfectly.
I made this for a bridal shower last spring, and watching everyone go back for seconds taught me something important about salads. People don't avoid them because they don't taste good—they avoid them because most taste forgettable. This one lingers, the way good food does, and I saw that in the faces around the table.
Ingredients
- Fresh baby spinach: Buy it close to when you'll use it, as it can wilt quickly even in the fridge. Look for leaves that are bright green without any sliminess.
- Strawberries: Choose ones that are fragrant and firm, not soft or mushy. Hull them just before slicing so they don't oxidize.
- Toasted pecans or sliced almonds: The toasting matters more than you'd think—it brings out a depth that raw nuts can't match.
- Feta cheese: Optional, but the saltiness creates a beautiful friction against the sweetness.
- Red onion: A thin slice adds a whisper of sharpness that keeps the salad from feeling one-note.
- Extra-virgin olive oil: Use something you actually like tasting on its own, because you'll taste it here.
- Apple cider vinegar: The acidity is brighter than wine vinegar and plays beautifully with strawberries.
- Honey or maple syrup: This softens the vinegar's bite and lets the fruit shine.
- Poppy seeds: They add a subtle nuttiness and tiny pops of texture throughout.
- Dijon mustard: Just a teaspoon acts as an invisible binder that helps the dressing emulsify and cling to the leaves.
Instructions
- Build your base:
- In a large bowl, layer the spinach first, then scatter the strawberries, nuts, feta, and red onion on top. Don't toss yet—you want everything ready to go so the salad stays crisp and the berries don't break down.
- Make the magic happen:
- Pour olive oil, vinegar, honey, poppy seeds, mustard, salt, and pepper into a small jar and shake it like you mean it for about thirty seconds until it turns cloudy and emulsified. Taste it—it should make your mouth water slightly, with sweetness and tang in equal measure.
- Dress and serve:
- Drizzle the dressing over everything and toss gently with your hands or salad tongs until each leaf glistens. Serve immediately while the spinach is still cool and the nuts still have their crunch.
Pin This There's a moment early on a summer evening when this salad becomes less about hunger and more about the simple pleasure of eating something that tastes exactly like the season you're in. That's when you know you've got something worth making again.
Variations and Customizations
The beauty of this salad lies in how it adapts. If you're cooking for someone avoiding dairy, skip the feta or reach for a cashew-based alternative—the dressing carries enough flavor that it won't miss anything. For extra substance, I've added grilled chicken breast, and I've also seen it paired with smoked salmon for something more elegant. In winter, when fresh strawberries feel like a luxury, I've used thinly sliced apples or even dried cranberries soaked briefly in warm water to plump them up. The nuts can shift too—candied pecans add an extra note of sweetness, while walnuts bring earthiness if that's what your kitchen is calling for.
Making It Ahead
The poppy seed dressing is one of those rare things that gets better as it sits—the flavors mellow and marry together overnight in the refrigerator, so make it the day before if you're planning ahead. You can also prepare all your ingredients separately—slice the strawberries and store them in their own container, toast your nuts if they're not already toasted, and measure out your spinach. The only thing you shouldn't do is assemble the full salad in advance, because spinach is delicate and will give up its crispness within an hour or so.
Serving Suggestions
This salad feels most at home as a first course at a summer dinner, but it also holds its own as a light lunch or a side dish at a picnic. I've served it alongside grilled fish, next to a simple roasted chicken, and even as part of a brunch spread where it felt right alongside eggs and toast. The lightness of it means it never overwhelms what comes next—it prepares your palate rather than competing for attention.
- Pair with a chilled glass of Sauvignon Blanc or a sparkling rosé to echo the freshness.
- Make it the centerpiece of a spring or summer menu where everything else is similarly clean and bright.
- Double the dressing if you're planning to serve it family-style with a spoon, letting everyone add as much as they like.
Pin This This is the kind of salad that reminds you why fresh food matters, why seasonal eating makes sense, and why something this simple can feel like a celebration. Make it when the berries are good and the kitchen still has morning light.
Recipe Q&A
- → Can I substitute nuts in the salad?
Yes, walnuts or candied pecans work well as alternatives to almonds or pecans, adding unique textures and flavors.
- → Is there a vegan version available?
To make it vegan, omit the feta cheese or use a plant-based alternative and switch honey to maple syrup in the dressing.
- → How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator, keeping the dressing separate to maintain freshness.
- → Can protein be added to make it more filling?
Adding grilled chicken or salmon enhances the dish with extra protein and richness.
- → What beverages pair well with this dish?
Chilled white wines like Sauvignon Blanc complement the freshness and sweetness wonderfully.