Save One afternoon in late May, I was standing in my kitchen staring at a pile of farmers market strawberries that seemed to glow on the counter. My neighbor had just dropped off a bundle of fresh spinach from her garden, and I found myself thinking about how something so simple could feel like an actual gift. That's when I pulled together this salad—no fancy technique, just gorgeous ingredients that wanted to shine. The poppy seed dressing came together in a moment of instinct, and when I tasted it, I knew I'd stumbled onto something special.
I made this salad for a small gathering once, and a friend who swears she doesn't like salads asked for seconds. She ate quietly for a moment, then said the strawberries with the poppy seed dressing reminded her of being a kid at a wedding. That's the weird magic of this salad—it tastes familiar and surprising at the same time, which somehow makes people genuinely happy.
Ingredients
- Fresh baby spinach: Look for leaves that feel tender, not tough, because you're eating them raw and they should practically melt on your tongue.
- Strawberries: Buy them ripe and fragrant—they're doing all the flavor work here, so they need to be good ones.
- Toasted pecans or sliced almonds: The toasting matters because it wakes up the oils and gives you that crucial crunch that makes the whole salad sing.
- Crumbled feta cheese: This is optional, but the salty creaminess against sweet strawberries is honestly the moment that changed how I think about salads.
- Red onion: A thin whisper of this adds a bright sharpness that keeps everything from being too sweet.
- Extra-virgin olive oil: Use one you actually like drinking, because you'll taste it directly in the dressing.
- Apple cider vinegar: Milder and friendlier than regular vinegar, with a subtle apple sweetness that belongs here.
- Honey or maple syrup: This is your bridge between sweet fruit and tangy dressing, so don't skip it.
- Poppy seeds: These tiny seeds feel like a secret ingredient, and they add a gentle nuttiness that ties everything together.
- Dijon mustard: Just a teaspoon acts like an emulsifier and adds a sophisticated whisper of flavor.
- Sea salt and black pepper: Season to your taste and trust yourself—there's no secret here, just balance.
Instructions
- Gather your beautiful pieces:
- Toss the spinach, sliced strawberries, toasted nuts, crumbled feta, and paper-thin red onion slices into a large bowl. Don't overthink it—just let them pile up together in this heap of bright, happy colors.
- Make the dressing:
- Whisk together the olive oil, apple cider vinegar, honey, poppy seeds, mustard, salt, and pepper in a small bowl or jar until it looks creamy and emulsified. You'll know it's ready when the dressing looks a little thicker and the oil isn't trying to separate anymore.
- Bring it all together:
- Drizzle the dressing over your salad right before serving and toss everything gently so every leaf gets a light coat. This matters because if you dress it too early, the spinach starts to wilt.
- Serve with joy:
- Eat it right away while the nuts are still crispy and the strawberries are at their peak.
Save There's a simplicity to eating fresh food that feels like a small rebellion against the complexity of everything else. This salad is one of those meals that reminds you why cooking matters at all—not because it's impressive, but because it tastes like care.
The Poppy Seed Dressing Secret
The dressing is where this salad becomes unforgettable. Poppy seeds are one of those ingredients that sound fancy but are actually your friend—they add texture and a subtle earthiness that makes the sweetness feel grown-up instead of cloying. The trick is whisking long enough that the oil and vinegar actually become friends instead of just sitting next to each other. When you get it right, the dressing coats the salad like silk.
Building Flavor Without Cooking
Because nothing here gets cooked, you're relying entirely on ingredient quality and the balance between sweet, tangy, salty, and nutty. This is actually freeing because it means you can't hide behind technique—the spinach has to be fresh, the strawberries have to taste like strawberries, the nuts have to be good. It's a salad that teaches you to trust real ingredients.
Making It Your Own
This salad is endlessly kind to improvisation. Swap the nuts depending on what you have—candied pecans add caramel notes, walnuts bring an earthy depth. Feta can be replaced with goat cheese or crumbled blue cheese, or you can leave the dairy out entirely. The strawberries are non-negotiable, but everything else is a conversation you get to have with your pantry.
- Grilled chicken or salmon turns this into a full meal that feels both light and substantial.
- A handful of fresh mint leaves added at the end brings a cool brightness that changes everything.
- If you're making this for someone with dairy allergies, skip the cheese and add an extra tablespoon of nuts for richness.
Save This is the kind of salad that feels like you're caring for yourself and the people you feed, without any effort that feels like a burden. Make it when strawberries are at their peak, and you'll understand why simple food done right is everything.
Recipe Questions & Answers
- → What nuts work best in this salad?
Toasted pecans or sliced almonds add a satisfying crunch and nutty flavor that complements the spinach and strawberries.
- → Can I make this salad vegan-friendly?
Yes, omit feta cheese or substitute with a plant-based alternative, and replace honey with maple syrup in the dressing.
- → How is the poppy seed dressing prepared?
Whisk together olive oil, apple cider vinegar, honey or maple syrup, poppy seeds, Dijon mustard, salt, and pepper until emulsified.
- → What proteins can be added to enhance the salad?
Grilled chicken or salmon pair well, adding heartiness without overpowering the fresh flavors.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but always check labels on store-bought items like feta or mustard for cross-contamination.