Spinach Strawberry Balsamic Salad

Spinach Strawberry Salad with Balsamic Poppy Seed Dressing is my go-to anytime I want a colorful dish that stuns on any table. Each bite is packed with sweet berries, creamy feta, toasted pecans, and a bright tangy homemade dressing. It is light yet deeply satisfying, perfect for spring gatherings or a nourishing lunch.

The first time I made this salad was for a family Mother’s Day brunch and everyone requested the recipe before the meal was over. Now it is a mainstay for both weekdays and parties.

Ingredients

• Pecans: Raw pecans toast up with incredible aroma and crunch use fresh pecans that are not rubbery or bitter
• Red onion: Choose a small, firm red onion and slice it paper thin to keep the flavor mild soaking the onion in water tames the bite
• Fresh baby spinach: Buy crisp deep green leaves for best flavor or try a blend of arugula and spinach for a peppery twist
• Strawberries: Select ripe fragrant berries that are deep red throughout hulling and quartering lets them mingle neatly in the salad
• Feta cheese: Use block feta and crumble by hand for a creamy texture and richer taste avoid pre-crumbled brands which can be dry
• Balsamic vinegar: Opt for a good quality balsamic for robust tang in the dressing it makes all the difference
• Extra virgin olive oil: The base for the dressing choose a fresh bottle with a grassy flavor rather than one that tastes flat
• Poppy seeds: Add delightful crunch and subtle nuttiness to the dressing
• Honey: Use real honey for balanced sweetness local honey is especially nice
• Dijon mustard: Brings creaminess and zing to the dressing use a brand you love for sandwiches
• Kosher salt: Use flaky or coarse salt to enhance all the flavors in the salad
• Ground black pepper: Freshly cracked black pepper is ideal for a touch of heat in the dressing

Step-by-Step Instructions

Toast the Pecans:

Preheat your oven to three hundred and fifty degrees Fahrenheit. Scatter pecans in a single layer on a plain baking sheet and bake for eight to ten minutes. When they are fragrant and tan in the center break one open to check transfer to a cutting board and roughly chop while still warm.

Soak the Onion:

Slice the red onion very thin and place in a small bowl. Cover with cold water to reduce the sharpness but still keep the flavor. Let it sit while making the rest of the salad.

Mix the Dressing:

In a bowl or a measuring cup add balsamic vinegar extra virgin olive oil poppy seeds honey Dijon mustard kosher salt and black pepper. Whisk until everything is fully combined and smooth. If you like you can shake all ingredients together in a mason jar until well blended.

Build the Salad:

Spread the baby spinach or spinach arugula blend in a large serving bowl. Top with the strawberries scattering them evenly across the greens.

Add Onion and Dress:

Drain the onion slices well and add to the bowl. Pour about half the dressing over the salad and gently toss until the leaves are glossy but not swimming in dressing. Taste and see if you want to add more.

Finishing Touches:

Sprinkle the feta and chopped pecans over the top and toss very lightly. Serve right away with extra dressing alongside if people want a little more.

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One of my favorite parts is crumbling the feta with my fingers and layering it over the sweet strawberries. My kids now love helping with this step and it turned into a fun little family ritual.

Storage Tips

Keep the salad undressed and store in a covered container in the refrigerator for up to four days. Always keep the dressing in a separate airtight jar and shake well before using it again. Salad is best eaten fresh but leftovers hold up surprisingly well if you leave off the dressing until serving.

Ingredient Substitutions

Try walnuts or almonds instead of pecans for a different crunch. Goat cheese works beautifully if you are out of feta or want a creamier version. Mixed greens or romaine are a fine substitute if spinach or arugula are not available.

Serving Suggestions

Serve with grilled chicken or salmon for a more filling meal. This salad looks especially striking on a long platter if you want to entertain and show off all the colors. Add a crusty baguette or savory scones on the side for a memorable brunch.

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Cultural History

Strawberries and spinach have been paired for decades in American cuisine at picnics and spring feasts. Combining sweet fruit with sharp cheese and nuts likely originated with chefs putting a modern spin on traditional fruit and green salads. The poppy seed dressing brings in a diner classic touch that feels both nostalgic and new.

Recipe FAQs

→ How do you keep the spinach from wilting after adding dressing?

Add the dressing just before serving and toss gently. Dress only what you plan to serve immediately to keep the leaves fresh.

→ Can I use a different cheese instead of feta?

Yes, goat cheese or blue cheese both add creamy texture and tangy flavor as alternatives to feta.

→ Is it necessary to toast the pecans?

Toasting enhances the nutty flavor and crunch, but you can use raw pecans if you prefer a softer texture.

→ What other greens work well besides spinach?

Arugula or a mix of baby greens pair wonderfully with strawberries and add peppery notes to the salad.

→ How long can leftover salad and dressing be stored?

Undressed salad keeps for up to 4 days refrigerated. Extra dressing lasts about 5 days in a sealed container.

→ Can I prepare the salad components in advance?

You can slice strawberries, toast pecans, and mix the dressing ahead. Assemble everything just before serving for best texture.