Save There's something almost magical about the first time someone puts a forkful of this salad in their mouth and their eyes light up. My neighbor brought it to a potluck one spring, and I watched people go back for seconds without hesitation, surprised by how the sweet strawberries and savory poppy seed dressing played against each other. What stuck with me wasn't just the taste, but how simple it was to make, yet how it felt like something you'd order at a fancy brunch. Now it's become my go-to when I want something that feels special without keeping me in the kitchen all afternoon.
I made this for my daughter's school picnic last summer, nervous that fresh salads wouldn't appeal to kids, but she came home and said her friends kept asking what it was. Turns out the combination of spinach with actual sweet fruit, plus those crunchy candied pecans, somehow overcomes any vegetable resistance. It became her favorite thing to request for outdoor gatherings, and now I always make a double batch.
Ingredients
- Baby spinach: The tender leaves are essential here because they won't overpower the sweetness; if you use tougher mature spinach, the whole flavor balance tips wrong.
- Fresh strawberries: The riper and sweeter the better, since they're the star. Slice them just before assembly so they stay firm.
- Candied pecans: These make the salad crunchy and indulgent all at once, and honestly, it's worth making from scratch instead of buying pre-made ones.
- Red onion: A thin sliver adds a subtle bite that keeps everything from tasting too sweet, but if you or your guests aren't onion fans, skip it entirely.
- Feta cheese: The creamy tanginess balances the strawberry sweetness perfectly, though some people prefer leaving it out for a lighter version.
- Poppy seed dressing: The honey and vinegar create a gentle sweetness while the poppy seeds give it personality and a subtle crunch.
Instructions
- Toast those pecans into magic:
- Melt butter in a small skillet over medium heat and add your pecan halves, stirring them constantly with the sugar until the whole mixture smells warm and caramelized, about three to four minutes. The second you smell that toasted aroma, transfer them to parchment paper before they burn—they'll crisp up as they cool, and you can break them into pieces once they've set.
- Shake up the dressing:
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper until everything looks emulsified and smooth. Taste it and adjust the sweetness or tang to your preference, since everyone's idea of the perfect balance is different.
- Compose your salad:
- In your largest salad bowl, toss together the spinach, sliced strawberries, the optional red onion, and crumbled feta if you're using it. Right before serving, scatter the candied pecans over top and drizzle everything with dressing, tossing gently so you don't bruise the strawberries or wilt the spinach too much.
Save I'll never forget my sister asking if she could just eat the pecans and dressing on their own, because that's when I realized this salad works because every single component actually wants to be there. Nothing feels obligatory or like it's just taking up space on the plate.
Why the Strawberry and Spinach Combination Works
The magic here is contrast. Spinach is earthy and mild, which should clash with sweet strawberries, but somehow they create this gentle tension that makes you want another bite. The poppy seed dressing bridges the gap with its subtle sweetness and tangy vinegar, so nothing feels out of place. I've tried other salads that try too hard to be fancy, but this one just feels effortless and balanced.
Making It Your Own
The beauty of this salad is how adaptable it is without losing its soul. Some people toss in sliced grilled chicken if they want protein, while others add thin avocado slices for creaminess. I've done both, and honestly, the salad is so good on its own that the additions feel optional rather than necessary.
Storage and Make-Ahead Tips
The best-kept secret is that you can prep everything separately the morning of and assemble just before eating, which takes the stress out of entertaining. Keep the spinach and strawberries in separate containers, the pecans in an airtight container so they stay crispy, and the dressing in a jar where it actually gets better as it sits. When you're ready to serve, it all comes together in under two minutes.
- Candied pecans stay crispy for about three days if stored in an airtight container.
- The poppy seed dressing keeps in the fridge for up to a week and tastes even better the next day as flavors meld.
- Don't wash or slice the strawberries until right before assembly, so they stay firm and don't get watery.
Save This salad quietly became one of those recipes that makes people ask for it by name, which is the highest compliment any dish can get. Make it once and you'll understand why.
Recipe Guide
- → How do I make candied pecans at home?
Melt butter in a skillet over medium heat, add pecans and sugar, stirring continuously until coated and sugar melts. Spread on parchment to cool and break apart.
- → What alternatives can I use instead of pecans?
Walnuts or almonds can be substituted for pecans to provide a similar crunch and nutty flavor.
- → Can this salad be made vegan?
Yes, omit feta cheese or use a plant-based version, and replace honey with maple syrup in the dressing.
- → How should the poppy seed dressing be prepared?
Whisk together olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper until well emulsified.
- → Is this dish gluten-free?
It can be gluten-free if pecans and other ingredients are certified gluten-free, but always check packaging for allergen info.