Is there anything more perfect than that first bite of a fresh Strawberry Spinach Salad in the spring? It’s the kind of dish that feels fancy but comes together in a flash, which is exactly what a busy weeknight calls for. In my kitchen, this salad is a year-round favorite because it’s a guaranteed crowd-pleaser. The sweet berries, the creamy goat cheese, the crunchy pecans—it just works. And that homemade poppy seed dressing? It’s the kind of simple, from-scratch sauce that makes the whole dish sing.
Top Reasons To Make It
First, it’s incredibly fast. You can have this beautiful salad on the table in about 15 minutes, making it a perfect last-minute side dish or a light main course. Second, it’s packed with flavor and texture. Every forkful is a perfect balance of sweet, savory, creamy, and crunchy. And finally, it’s a fantastic way to use up those gorgeous fresh strawberries you find at the market. This recipe is a definite winner for any potluck, weeknight dinner, or even a simple lunch.
Ingredients
- For the Salad:
- 10 oz fresh baby spinach: The tender, mild base of our salad.
- 1 lb fresh strawberries, hulled and sliced: The sweet, juicy star of the show.
- 1/2 cup candied pecans: For a delightful sweet and crunchy contrast.
- 1/3 cup crumbled goat cheese: Adds a creamy, tangy element. (See substitutions for a vegan swap!)
- 1/4 small red onion, thinly sliced: Provides a sharp, crisp bite.
- For the Poppy Seed Dressing:
- 1/3 cup extra virgin olive oil: The rich base of our emulsified dressing.
- 3 tbsp apple cider vinegar: Gives the dressing its bright, tangy kick.
- 2 tbsp honey or maple syrup: Sweetens the dressing perfectly.
- 1 tbsp poppy seeds: For that classic flavor and lovely little crunch.
- 1 tsp Dijon mustard: Helps emulsify the dressing and adds depth.
- 1/4 tsp each salt and black pepper: To balance and enhance all the flavors.
Instructions
- Make the dressing: In a small bowl or a mason jar, vigorously whisk (or shake) together the olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper until the mixture is well combined and slightly thickened.
- Prep the salad ingredients: In a large salad bowl, add the fresh baby spinach. Hull your strawberries and slice them. Thinly slice the red onion. If you’re sensitive to the sharpness of raw onion, you can soak the slices in ice water for 10 minutes and then pat them dry.
- Assemble the salad: Add the sliced strawberries, red onion, and candied pecans to the bowl with the spinach. Drizzle about three-quarters of the dressing over the top.
- Toss and serve: Gently toss the salad with your hands or salad tongs until everything is lightly and evenly coated in the dressing. Top with the crumbled goat cheese. Serve immediately with the extra dressing on the side.
Delicious Variations & Substitutions
This salad is wonderfully adaptable. Don’t have pecans? Toasted sliced almonds or walnuts work beautifully. For a vegan version, simply swap the goat cheese for a vegan feta and use maple syrup instead of honey. If you’re looking for a more savory, hearty twist, adding some grilled chicken or shredded smoked turkey is a fantastic way to turn this side into a full meal. And if poppy seeds aren’t your thing, a simple balsamic vinaigrette is another classic pairing with strawberries.
Pairing Ideas For Your Salad
This Strawberry Spinach Salad is a versatile partner for so many main courses. In the summer, it’s incredible next to anything coming off the grill, like veggie burgers or barbecued tofu skewers. For a more elegant dinner, it pairs wonderfully with a creamy pasta dish or a simple baked salmon. It also makes a great starter for a larger holiday meal, like Easter or Mother’s Day, because the bright flavors wake up the palate.
How To Serve Strawberry Spinach Salad
The key to serving this salad is all in the timing. To avoid a wilted mess, always add the dressing right before you’re ready to serve. I like to serve it family-style in one big, beautiful bowl so everyone can see all the colorful ingredients. For individual servings, you can plate it up and let everyone add extra dressing and cheese at the table. So good.
Storage & Reheating Tips
This salad is best enjoyed immediately. If you have leftovers, store the undressed components separately. Keep the washed and dried spinach in one container and the pre-sliced strawberries, onions, and nuts in another. The dressing can be stored in a sealed jar in the fridge for up to a week. The dressed salad itself does not keep well and will become soggy, so I don’t recommend making it too far in advance.
Frequently Asked Questions
- Can I use frozen strawberries? I don’t recommend it for this fresh strawberry recipe. Frozen berries will release too much water when they thaw, making your salad soggy. Fresh is definitely the way to go for the best texture.
- What other fruits can I add? This salad is also fantastic with some fresh blueberries, raspberries, or even sliced peaches when they’re in season. It’s one of my favorite easy strawberry desserts… but in salad form!
- How can I make this salad ahead for a party? Prep all your components—wash the spinach, slice the strawberries and onions, make the dressing, and toast the nuts. Keep everything in separate containers in the fridge. Then, simply assemble and toss it all together right before your guests arrive.
