Say hello to COLOR, Spinach Strawberry Salad with Balsamic Poppy Seed Dressing style! Whether you need a healthy lunch or are looking for a salad to bring to a party that—this is critical—people actually want to eat, this strawberry spinach salad with poppy seed dressing and feta is the recipe for you!
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Strawberry spinach salad is my unofficial start to spring because—and I think it’s important that we are honest about this—a March or early-April spring is not a real thing when you live in the upper Midwest.
Slowly, however, my little yard turns greener, and I notice my salad cravings shifting away from warm toppings like this Roasted Vegetable Salad to ones that are distinctly lighter and brighter: strawberries, poppy seeds, feta.
Another catalyst for my subjective start to “spring” (and I am not even going to pretend that I am ashamed about this): the strawberry poppy seed salad at Panera returns. Oh happy day!
Today’s healthy spinach strawberry salad is gateway food.
It’s a starter to spring (or a continuation of it if you are lucky enough to live in a place where spring arrives on time).
It’s a starter to salad skeptics. Sweet berries, toasted pecans, creamy feta, and a lovely honey balsamic poppy seed dressing make for an easy transition to leafy greens, even if salad isn’t usually something you typically pile willingly onto your plate.
And it’s a starter or side for any spring or summer party menu! Did someone ask you to bring a side for Easter? A potluck? A dinner party where you’re not sure what everyone likes?
This spinach strawberry salad is an ideal choice. It’s easy, crowd-pleasing, and flexible too.
How to Make the Best Ever Strawberry Spinach Salad
Like my flexible Fruit Salad and Arugula Salad, consider this recipe more of an adjustable, go-with-the-flow starter than a strict script.
I’ve included the ingredients and amounts to make a stellar spinach strawberry salad for a crowd, but you can switch them up to suit your preference or keep things fresh and new when you come back to make it again.
Key Salad Ingredients
- Spinach. Spinach and strawberries are classic together and an excellent choice. For a peppery twist, try using a blend of half arugula, half spinach.
- Strawberries. Buy the juiciest, ripest fruit you can find. To change it up, try mixing in any combination of blueberries, raspberries, dried cranberries, or mandarin oranges.
- Toasted Pecans. The necessary crunchy element that no good salad should be without. Not into pecans? Try swapping slivered almonds or chopped walnuts. Whatever nuts you choose, be absolutely sure to toast them first—it makes them crisp and 1,000x more flavorful.
Working around a nut allergy? Try toasted sunflower seeds.
- Feta. The key to a truly satisfying, not-salad salad is to add a touch of creaminess, and cheese was born for it. In addition to mild feta, I adore spinach strawberry salad with goat cheese or a mild blue cheese like gorgonzola. It’s extra decadent and tangy.
Whether you choose feta, goat cheese, or blue cheese, buy a block of it (or in the case of goat cheese, one of those cute little logs), and crumble it yourself.
I know the tubs of cheese crumbles are tempting, but they fail miserably in the creamy department because they are coated in a starchy powder to keep them from caking together. TRUST ME HERE. If you are going to add cheese to your salad, why not make sure that cheese is lusciously creamy?
- Red Onion. To give this healthy strawberry spinach salad a friendly bite and keep it from being too sweet.
RED ONION TIP: When you are using red onions raw like in this spinach strawberry salad recipe, soak them in water first. This preserves the onions’ flavor but removes the harsh (and stubbornly lingering) aftertaste.
Let’s Talk Poppy Seed Dressing
When I crave spinach strawberry salad, I crave spinach strawberry salad with poppy seed dressing. Maybe it’s the Panera factor (it’s definitely the Panera factor), but I consider the two together a package deal to be embraced.
The poppy seeds feel cheery and add micro pops of texture too!
Rather than a creamy dressing, this spinach strawberry salad calls for a poppy seed vinaigrette made with balsamic vinegar and honey for a few reasons:
- Balsamic and strawberry are divine together.
- The acidity of the dressing adds a nice balance.
- I always have balsamic vinegar in my pantry.
- It is FAST.
The two greatest barriers to making your own vinaigrette from scratch are time and ingredients. This one takes seconds, and you have everything you need to make it in your pantry right now.
The Directions
- Toast the pecans, then chop them. My preferred toasting method is in the oven.
- Place the sliced onions in a bowl of water. While they hang out, whisk the dressing ingredients together.
- Add the spinach, strawberries, and onions to a serving bowl.
- Drizzle some dressing over the top and toss. Start conservatively—you can always add more later, but you can’t take back any excess.
- Add the cheese and nuts. Toss and add more dressing if you so desire. ENJOY!
What to Serve with Strawberry Salad
As the recipe is written, this spinach salad is perfect for a bright side or starter, but here are a few ideas to make it a main dish:
- Chicken. If you’d like to make this a strawberry spinach salad with chicken, try adding grilled chicken or shredded chicken (see: easy tutorial for how to cook shredded chicken (stovetop), Crock Pot Shredded Chicken, Baked Chicken Breast, or Instant Pot Chicken).
- Grains. Stir in some cooked quinoa, pasta, or farro (like in my Strawberry Farro Salad) for added protein.
- Bread. Of course, you can’t go wrong by serving a side of delicious, crusty bread with this salad.
Make Ahead and Storage Tips
- To Make Ahead. Dress the salad as shortly before serving as you can. If you don’t plan to eat it all right away, dress only what you plan to eat right away.
- To Store. Store leftover, undressed salad in the refrigerator for up to 4 days. Refrigerate any leftover dressing in an airtight container (a jar is perfect) for up to 5 days, then shake before serving.
Tools Used to Make This Spinach Salad with Strawberries
- Non-Slip Cutting Board. Slice, chop, and prep all your ingredients safely.
- Mixing Bowls. These bowls are ideal for mixing your dressing ingredients.
- Rimmed Baking Sheets. Perfect for toasting the pecans.
Spinach Strawberry Salad
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Ingredients
For the Strawberry Spinach Salad:
- ¾ cup raw pecans
- ½ small red onion very thinly sliced
- 10 ounces fresh baby spinach I also love a 50/50 arugula and spinach blend
- 1 quart strawberries hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese buy the block-style feta, not pre-crumbled; the texture is much better
For the Poppy seed Dressing:
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop.
- Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).
- Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).
- Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.
Video
Notes
- Dress the salad as shortly before serving as you can. If you don’t plan to eat it all right away, dress only what you plan to eat right away, then store the leftover, undressed salad in the refrigerator for up to 4 days. Refrigerate leftover dressing in an airtight container (a jar is perfect) for up to 5 days, then shake before serving.
- Nutrition is an estimate and has been calculated with two-thirds of the dressing, as you likely will not need all of it for the salad.
Nutrition
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I did make this with t&e ingredients I had. I make lunch for the office and my boss doesn’t like nuts so they were left out. I didnt have poppy seeds either. I made the dressing exactly as stated. Then opened a can of already cooked chicken adding that on top of the already tossed greens with crumbled chevre cheese I had and the strawberries. Gotta say this was the best tas/ing salad hands down and they all agreed!
Glad to hear you enjoyed it, Susan!
I made this salad a few nights ago, and what an amazing combination of flavors! The tips about soaking the onions in water and toasting the nuts were game-changers! I was tempted to just use our favorite bottled salad dressing, but as I had all the ingredients and was actually trying to use up some balsamic vinegar, I followed the recipe for the poppy seed dressing, and so glad I did! It came together SO quickly, and was really the perfect dressing for the salad!
Thank you Sandy!
I’ve been making a variation of this salad for years and it is always a hit with friends & family. For me, the best part is the dressing. It’s wonderful! The recipe that I have always used calls for a balsamic poppyseed dressing made with milk & mayo. Although that dressing is tasty, I’m obsessed with your version. I’ve been making some healthful dietary changes, and your low-fat dressing is the perfect choice! It’s delicious! Thank you.
So happy to hear, thank you!
This was a big hit with our family. Really tasty and healthy. Used about half the dressing. Big Hit!!
I didn’t have poppy seeds so threw in a handful of sunflower seeds. I have some really nice honey that I got from the farmers market. That took it up a notch
Great to hear, thank you Helene!
Took, it to 4 th of July BBQ. Everyone loved it! I couldn’t find raw pecans, so I tried to toast the regular ones. That didn’t work! So other than wasting 1/2 pound of pecans the salad was great!
Thank you Carol!
Absolutely delicious! And the dressing was so good. May be a few more poppyseeds than I need but still great. I added a rotisserie chicken and it made a healthy, yummy, fulfilling meal.
Glad you enjoyed it, Debra!
Other than too many poppy seeds the dessing is great! I strained some out so it turned out good
Thanks Annie!
Hi, I’m having some friends over and just found out one is gluten free. Is this recipe gluten free or do I need to change something? Thanks
Hi Ann, while there is not gluten in this salad recipe, you’ll need to check your individual ingredients to makes sure they don’t contain gluten. Hope this helps!
Great blend of flavors. I did add more honey to the dressing because I like it sweeter.
Glad to hear you enjoyed it, Monika! Thank you!
Can I substitute sesame seeds for poppy seeds?
Hi Eileen, I haven’t tested it but you likely could. Other readers have also used chia seeds. Enjoy!
I made this salad today for lunch. I followed the recipe exactly except I did not add onions because I don’t like them. It was sooo very good! It was easy to make both the dressing and the salad. I will use this salad recipe from now on. It was delicious!!
Glad to hear you enjoyed it, Sheila! Thank you!