Strawberry Spinach Salad
Juicy ripe strawberries, salty feta, and crunchy skillet-candied pecans piled over tender baby spinach, all tied together with a tangy balsamic–poppy seed dressing. Candying the pecans in a dry skillet takes five minutes and gives the salad its addictive sweet-savory crunch, while a splash of Dijon keeps the dressing emulsified so it clings to every leaf instead of pooling at the bottom of the bowl.
Toast 100 g (1 cup) pecan halves in a dry skillet over medium heat with 2 tablespoons sugar, stirring until the sugar melts and coats the nuts, about 5 minutes, then cool them on parchment. Shake together 60 ml (1/4 cup) olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon, 1 teaspoon poppy seeds, and a pinch each of salt and pepper. Toss 225 g (8 cups) thoroughly dried baby spinach with about two-thirds of the dressing, then top with 450 g (1 lb) sliced strawberries, thinly sliced red onion, 75 g (1/2 cup) crumbled feta, and the candied pecans. Drizzle with the remaining dressing and serve right away.
- Dry the spinach completely — wet leaves repel oil-based dressing and turn the salad watery within minutes.
- Dress the leaves first and add toppings after, so the delicate spinach is lightly coated but the berries and feta stay pristine on top.
- Toss with dressing only at the moment of serving; spinach wilts fast once it touches vinegar.
Equipment
- Large salad bowl
- Small skillet
- Jar with a tight lid (or small bowl and whisk)
- Cutting board
- Paring knife
- Salad spinner
- Measuring cups and spoons
Ingredients
Salad
- 225 g baby spinach, washed and thoroughly dried
- 450 g fresh strawberries, hulled and sliced 6 mm (1/4 inch) thick
- 75 g crumbled feta cheese
- small red onion, sliced paper-thin, rinsed under cold water and patted dry
- 100 g pecan halves
- 25 g granulated sugar, for candying the pecans
Balsamic–Poppy Seed Dressing
- 60 ml extra-virgin olive oil
- 45 ml balsamic vinegar
- 21 g honey
- 5 g Dijon mustard, helps the dressing emulsify
- 3 g poppy seeds
- 1.5 g fine salt
- 0.5 g freshly ground black pepper
Method
- STEP01
Put the pecan halves and sugar in a small dry skillet over medium heat. Stir constantly with a silicone spatula as the sugar melts, about 4 to 5 minutes, until the nuts are glossy and coated in amber caramel. Immediately spread them on a sheet of parchment in a single layer, separating any clusters, and let them cool while you prep everything else. Watch closely near the end — melted sugar goes from golden to burnt in seconds.
- STEP02
Combine the olive oil, balsamic vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper in a jar with a tight lid. Shake hard for 20 to 30 seconds until the dressing looks smooth and slightly thickened. Taste on a spinach leaf and adjust: more honey if it bites, more vinegar if it tastes flat.
- STEP03
Hull the strawberries and slice them about 6 mm (1/4 inch) thick — thick enough to hold their shape when tossed. Slice the red onion paper-thin, rinse the slices under cold water for a few seconds to tame their raw sharpness, and pat them dry on a paper towel.
- STEP04
Wash the spinach and spin it dry, then blot with a clean kitchen towel until no water clings to the leaves. This is the step most people skip: any moisture left on the leaves will repel the oil in the dressing and dilute it into a watery puddle at the bottom of the bowl.
- STEP05
Put the spinach in a large salad bowl. Give the dressing another quick shake, pour about two-thirds of it over the leaves, and toss gently with your hands or salad servers until every leaf glistens lightly. The leaves should be coated, not drenched.
- STEP06
Scatter the strawberries, red onion, feta, and candied pecans over the dressed spinach. Drizzle the remaining dressing over the toppings, give the salad one or two very gentle folds so the layers stay visible, and serve within 10 minutes — spinach wilts quickly once dressed.
Make ahead
Everything but the final toss can be done ahead. Make the dressing up to 5 days in advance and refrigerate it; the olive oil may solidify slightly, so let it sit at room temperature for 15 minutes and shake well. Candy the pecans up to a week ahead. You can even layer the undressed salad (spinach on the bottom, toppings on top, no dressing) and refrigerate it covered for up to 4 hours — just pour, toss, and serve when guests arrive.
Storage
This salad is best eaten the day it is dressed; once spinach meets vinaigrette it wilts within the hour and does not recover. Store components separately instead: dressing in a sealed jar in the refrigerator for up to 5 days (shake before using), candied pecans in an airtight container at room temperature for up to 1 week, and washed, dried spinach wrapped in paper towels in a zip-top bag for 3 to 4 days. Slice strawberries no more than a few hours before serving.
Variations
Vegan strawberry spinach salad
Swap the honey for pure maple syrup and either omit the feta or use a plant-based feta-style crumble. When candying the pecans, everything else stays the same — the sugar coating contains no dairy. The salad loses none of its sweet-tangy character.
Nut-free crunch
Replace the candied pecans with 60 g (1/2 cup) roasted salted sunflower seeds or pepitas, toasted in a dry skillet for 3 minutes. Skip the sugar or candy the seeds the same way — they caramelize even faster than pecans, so pull them at the first whiff of caramel.
Make it a main with chicken
Top the salad with 450 g (1 lb) sliced grilled chicken breast seasoned simply with salt, pepper, and a squeeze of lemon. Double the dressing so there is enough to coat the chicken, and the salad serves 4 as a light dinner instead of 6 as a side.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Frequently asked
What dressing goes best with strawberry spinach salad?
A balsamic vinaigrette with poppy seeds is the classic pairing, and it is what this recipe uses. The dark, fruity acidity of balsamic echoes the berries, the honey rounds out spinach's slight mineral edge, and a teaspoon of Dijon keeps the oil and vinegar emulsified so the dressing coats the leaves evenly. A creamy poppy seed dressing made with mayonnaise or yogurt is the traditional alternative if you prefer something richer.
Can I make strawberry spinach salad ahead of time?
You can prep every component ahead — dressing up to 5 days, candied pecans up to a week, washed spinach 3 to 4 days — but do not combine them until serving. You can also layer the undressed salad in the bowl and refrigerate it for up to 4 hours, then dress and toss at the table. Once dressed, the spinach wilts within about an hour.
How do I keep the spinach from wilting and getting watery?
Three things: dry the leaves completely after washing (a salad spinner plus a towel blot), dress the salad only at the moment of serving, and use just enough vinaigrette to lightly coat the leaves. Water left on the spinach dilutes the dressing and slides it off the leaves, while excess vinegar breaks down the greens quickly.
Can I use frozen strawberries in a strawberry spinach salad?
No — frozen strawberries turn soft and weepy when thawed and will bleed juice all over the leaves. This salad depends on firm, ripe fresh berries for texture. If good strawberries are out of season, sliced apples, fresh orange segments, or dried cranberries make better substitutes than thawed frozen fruit.
What can I use instead of feta?
Soft goat cheese is the most popular swap and gives a creamier, tangier bite; crumbled blue cheese works if you like a sharper flavor, and shaved Parmesan-style cheese adds a salty, nutty note. Strict vegetarians should look for cheeses made with microbial rennet, since traditional feta and Parmesan often use animal rennet.
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