Save to Pinterest There's something magical about the first warm day of spring when you realize you can finally make a salad that tastes like the season itself. I'll never forget standing at the farmer's market, practically vibrating with excitement over a container of perfect strawberries, their red so deep it looked unreal, and thinking instantly of fresh spinach and toasted nuts. That salad became my answer to every potluck invitation that April, and somehow, it's never gotten old.
I made this for my sister's baby shower on a June afternoon when the kitchen was already warm and everyone was tired of heavy food. One guest went back for thirds and spent the next ten minutes trying to describe the dressing to her friend—something about honey and apple cider vinegar finally clicking into place. That's when I knew this recipe had staying power.
Ingredients
- Fresh baby spinach: The tender leaves wilt just slightly under a warm dressing without turning to mush, which is the whole point of using baby spinach instead of regular.
- Strawberries: Choose ones that are fragrant and give slightly to pressure; they'll release their juice into the dressing and reward you for it.
- Toasted pecans or almonds: The toasting matters here—it wakes up the nuts and gives them a depth that untoasted ones never achieve, and you taste the difference in every bite.
- Feta cheese: This is optional but transforms the salad into something almost meal-like, the tanginess playing off the sweet dressing perfectly.
- Red onion: Just a whisper of it, thinly sliced, adds a sharpness that keeps everything from feeling one-note.
- Extra-virgin olive oil: Don't skimp here; a good oil brings richness that ties the whole thing together.
- Apple cider vinegar: The apple notes echo the sweetness beautifully, creating balance rather than clash.
- Honey or maple syrup: One tablespoon is the magic number—enough to soften the vinegar without making this taste like dessert.
- Poppy seeds: These tiny seeds give the dressing visual interest and a subtle nuttiness that keeps people guessing.
- Dijon mustard: A teaspoon seems small until you taste what happens without it; it acts like an emulsifier and adds complexity.
- Sea salt and black pepper: Season deliberately—taste as you go, because the honey and vinegar will change how salty things feel.
Instructions
- Gather your components:
- Tear or chop your spinach into bite-sized pieces if the leaves are large, hull and slice those strawberries, and make sure your nuts are already toasted and cooled. Having everything ready before you start is the quiet difference between a salad that comes together smoothly and one where you're chopping strawberries while someone's watching.
- Build the salad base:
- In your largest bowl, combine the spinach, strawberries, nuts, feta if you're using it, and those thin slices of red onion. Don't toss yet—just let them sit together for now, getting to know each other.
- Make the dressing:
- In a jar or small bowl, combine the olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper, then whisk or shake vigorously until it emulsifies and turns slightly cloudy. This usually takes about 30 seconds of real effort, and you'll feel it come together.
- Dress and serve:
- Drizzle the dressing over everything and toss gently but thoroughly, making sure each piece of spinach gets coated. Serve immediately while the spinach is still crisp and the nuts are still crunchy.
Save to Pinterest I'll remember my coworker James turning to me mid-lunch and saying this didn't taste like a salad, it tasted like spring had a flavor, and somehow that captured exactly why I keep making it. Food can be that simple and still feel like it means something.
Why the Dressing Works
The secret to this salad living rent-free in people's minds is that dressing. It's not creamy like ranch, but it coats everything with a subtle sweetness that doesn't overwhelm the actual vegetables. The mustard acts as an emulsifier, which means the oil and vinegar stay friends instead of separating, and the poppy seeds catch the light and make you want to look at your salad before you eat it. I've served this alongside salads with fancy vinaigrettes nobody remembers, but this one? People ask about it months later.
Seasonal Flexibility
Spring and summer are this salad's native habitat, but I've adapted it for cooler months by using candied pecans instead of plain ones, or swapping strawberries for sliced pears and adding a handful of dried cranberries. The dressing works equally well with any fruit that has some tartness to it, so don't feel locked into strawberries if what's at the market looks better that day. The formula—sweet dressing, tender greens, crunchy elements, something salty—is flexible enough that you can riff on it without losing what makes it special.
Making It Your Own
This recipe is a foundation, not a rulebook. I've made it for vegans by using maple syrup and skipping the feta, added leftover grilled chicken when I wanted something more substantial, and even tossed in crispy chickpeas when I was curious about texture. The beauty of a simple salad is that it accepts your creativity without complaint.
- If you're feeding people with nut allergies, swap the nuts for seeds like sunflower or pumpkin, which toast and crisp exactly the same way.
- Make the dressing in a jar and shake it hard—it's faster than whisking and oddly satisfying.
- Taste the spinach before you assemble; if it tastes bitter, it might be older than you'd like, and that's your signal to add a few more strawberries for balance.
Save to Pinterest This salad has become my default when I want to feel like I'm serving something special but don't want stress in the kitchen. That might be the real magic of it.
Questions & Answers About This Recipe
- → What type of nuts work best in this dish?
Toasted pecans or sliced almonds add a satisfying crunch and complement the sweetness of the strawberries nicely.
- → Can I prepare the dressing in advance?
Yes, whisk the olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper ahead and refrigerate until ready to serve.
- → Is feta cheese necessary in this mix?
Feta is optional but adds a creamy, tangy contrast; plant-based alternatives work well for vegan preferences.
- → How should I store leftovers?
Keep salad and dressing separate, refrigerate in airtight containers, and combine just before serving to maintain freshness and texture.
- → What variations can enhance this dish?
Adding grilled chicken or salmon boosts protein, while swapping nuts or sweeteners can tailor flavors to taste.