Pin There's something about the first warm day of spring that makes you want to eat something bright and alive. I was standing in my farmer's market, drawn to a vendor's pyramid of impossibly red strawberries, when she mentioned they'd just come in that morning. That same afternoon, I grabbed a handful of baby spinach and some nuts, threw them together on a whim, and realized I'd stumbled onto something my family would ask for constantly—a salad that tastes like the season itself.
I made this for a small dinner party last June, and my neighbor—who is perpetually skeptical about vegetables—went back for seconds. The combination of warm pecans against the cool, juicy strawberries seemed to unlock something in the way the whole dish tasted. She texted me the next day asking if I'd shared the recipe. I hadn't even thought to write it down yet.
Ingredients
- Fresh baby spinach: Use the tender leaves and don't worry if they wilt slightly when the warm nuts hit them—that's actually good.
- Strawberries: The fresher, the better; slice them just before serving so they don't weep into the salad bowl.
- Toasted pecans or sliced almonds: The toasting is everything here—it brings out an almost buttery depth that transforms the entire salad.
- Feta cheese: Crumble it by hand for irregular, appealing pieces; optional but it adds a salty counterpoint to the sweet dressing.
- Red onion: A thin slice adds a whisper of sharpness that keeps the salad from feeling one-note.
- Extra-virgin olive oil: Don't skip the quality here; you'll taste the difference.
- Apple cider vinegar: Milder than regular vinegar and carries a subtle sweetness that plays well with strawberries.
- Honey or maple syrup: Maple brings a deeper flavor, honey keeps things bright.
- Poppy seeds: These tiny seeds scatter throughout the dressing and add texture—buy them fresh if possible.
- Dijon mustard: Just a teaspoon emulsifies the dressing and adds complexity without making it taste spicy.
Instructions
- Assemble your components:
- Pile the spinach into a large bowl, then arrange strawberries, nuts, and feta on top. It doesn't need to be pretty—you're about to toss it anyway—but having everything ready means the salad stays fresh and crisp.
- Make the dressing:
- Pour oil and vinegar into a small jar with the honey, mustard, salt, and pepper. Shake vigorously for a full minute until it becomes thick and emulsified, then stir in the poppy seeds. The mustard acts as an emulsifier, which is why the dressing holds together instead of separating.
- Dress and serve:
- Drizzle generously over the salad and toss gently—you want to coat everything without crushing the strawberries or bruising the spinach. Taste a leaf and adjust the salt or vinegar if needed.
Pin My partner once called this salad 'the one that tastes like you're eating outside,' and I knew exactly what they meant. It has that bright, specific flavor of sitting on a patio in good weather with people you like, where the meal feels secondary to the moment but somehow makes the moment better.
Why This Dressing Changes Everything
Most vinaigrettes are just oil and acid, and they taste like it. This one breaks the mold because the honey and mustard transform the whole dynamic—they soften the vinegar's bite, add body, and create a dressing that tastes almost creamy without any cream at all. The poppy seeds are the flourish, adding texture and a slightly nutty note that echoes the nuts in the salad. It's a dressing that makes you want to eat salad, not one you tolerate for the sake of health.
The Strawberry Question
Not all strawberries are created equal, and this salad will teach you that quickly. Watery, pale berries disappear into the background; truly ripe ones with deep color and a fragrant stem end carry the whole dish. If your farmers market has them, ask which variety is sweetest right now. Local growers know, and they love sharing that knowledge. The season and the strawberry matter more here than any technique you'll use.
Making It Your Own
This salad is a foundation, not a formula. I've made it with candied pecans when I wanted richness, swapped the feta for goat cheese when I had that instead, and once used basil leaves instead of red onion because I was standing in my herb garden looking for something to add. The beauty of it is how flexible it is without ever falling apart.
- Try it with grilled chicken on top for a complete meal, or with smoked salmon for something more elegant.
- In winter when strawberries aren't at their best, substituting thinly sliced pears or apple keeps the spirit of the salad alive.
- A handful of fresh mint or basil stirred into the dressing transforms the entire flavor profile toward something more herbaceous and bright.
Pin This salad lives in that rare category of dishes that feels like a celebration but asks nothing difficult of you. It's become the thing I make when I want to feel like I'm taking care of the people around me, without spending hours in the kitchen.
Recipe FAQ
- → Can I make this salad vegan?
Yes, simply omit the feta cheese or replace it with a plant-based alternative, and use maple syrup instead of honey in the dressing.
- → What nuts work best in this salad?
Toasted pecans or sliced almonds add a crunchy texture, but walnuts or candied pecans can also be delicious substitutes.
- → How should the dressing be prepared?
Whisk together olive oil, apple cider vinegar, honey or maple syrup, poppy seeds, Dijon mustard, salt, and black pepper until emulsified for a smooth and balanced dressing.
- → Is this salad suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but double-check store-bought items like mustard or cheese for hidden gluten.
- → Can protein be added to this salad?
Grilled chicken or salmon make excellent additions for extra protein and heartier meals without altering the fresh flavors.