Save There's something about the first warm day of spring that makes you crave something bright and alive on your plate. I discovered this salad by accident one afternoon when my garden's strawberries were at their peak and I had a bag of baby spinach that needed using up. I tossed them together with some toasted pecans and made a quick dressing in a mason jar, and suddenly I had something so effortlessly elegant that I've been making it ever since for every outdoor gathering that matters.
I remember bringing this salad to a potluck where everyone was expecting the heavy stuff, and watching people's faces light up when they tasted the first forkful—that moment when someone says your food tastes like spring, you've done something right.
Ingredients
- Fresh baby spinach: Use the tender leaves and don't worry about washing them twice; one good rinse is enough, and they're sturdy enough not to wilt before serving.
- Strawberries: Hull them just before slicing so they stay juicy and don't weep into the greens, and pick ones that smell sweet because that's your guarantee they taste that way.
- Toasted pecans or sliced almonds: Toast them yourself if you have time; the moment they smell warm and nutty, they're done, and this step transforms the whole salad.
- Crumbled feta cheese: Optional but worth it for the tang that cuts through the sweetness, and buy a block to crumble yourself rather than pre-crumbled if you can.
- Red onion: Slice it paper-thin and it becomes almost sweet; this tiny amount adds a silent brightness that you'll taste but never quite identify.
- Extra-virgin olive oil: This is the base of your dressing, so don't skimp here because you'll taste the difference.
- Apple cider vinegar: The acidity anchors the whole thing, cutting through the honey and making the dressing taste balanced rather than syrupy.
- Honey or maple syrup: Either works beautifully; maple syrup leans earthier while honey is more delicate.
- Poppy seeds: They give tiny visual texture and a subtle nuttiness that makes people ask what's in the dressing.
- Dijon mustard: A small but mighty emulsifier that also adds a whisper of sophistication to the sweetness.
- Sea salt and black pepper: Season to your taste at the end; what seems like enough salt changes once everything comes together.
Instructions
- Gather your greens and fruit:
- Pat the spinach dry with a clean kitchen towel and scatter it into your largest salad bowl, then add the strawberry slices while they're still glistening. Toss in the nuts and feta, and if you're using red onion, add just enough to give it a whisper of presence.
- Make the dressing magic:
- Pour the olive oil, vinegar, and honey into a small bowl or mason jar and whisk hard for a full minute until the dressing looks slightly thickened and the honey is no longer visible as separate streaks. Add the poppy seeds, mustard, salt, and pepper, whisk once more, and taste it straight from the spoon because this is the moment to balance it.
- Bring it all together:
- Drizzle the dressing over the salad just before people sit down, then use salad tongs or two forks to toss everything gently until every leaf catches the golden coating. Serve immediately while the nuts are still crisp and the spinach has a slight chill.
Save One summer, I made this for a dinner where someone brought homemade strawberry jam as a hostess gift, and we ended up comparing notes about the strawberries we both loved—that's when food becomes connection.
The Secret to Perfect Balance
The magic of this salad lives in the tension between sweetness and sharpness. The honey and strawberries want to make everything taste like dessert, but the apple cider vinegar and mustard snap back and say no, we're a proper salad. When you taste that dressing and feel both sweetness and edge at the same time, you'll know you've got it right. This is why the measurements matter, and why tasting as you go makes all the difference.
Customizing for Your Crowd
This salad is a blank canvas that invites you to paint with what's in your kitchen. If you don't have pecans, almonds work just as well, or even candied pecans if you're feeling fancy. For vegans, maple syrup and plant-based cheese swap in without any fuss, and if someone asks for protein, grilled chicken or a flaked salmon fillet turns it into a light main course. The beauty is that nothing here is sacred—except perhaps the poppy seed dressing, which is the real star.
Wine Pairing and Serving Suggestions
This salad loves a crisp white wine like Sauvignon Blanc, something with enough acidity to play along with the vinaigrette and enough delicacy not to overpower the strawberries. Serve it on small plates if it's a side dish, or on larger plates if you're building a light lunch around it. The best moment to serve this salad is when the day is warm and you have people around who appreciate something fresh.
- Chill your salad plates in the refrigerator for 10 minutes before serving to keep everything crisp longer.
- Make the dressing in a mason jar so you can store what's left and use it all week on other salads.
- If you're making this for a crowd, assemble everything separately and let people dress their own portions so the spinach stays perfect.
Save This salad has become my answer to the question of what to bring when you want to show up for someone with something that tastes like care. It's proof that the simplest meals, made with attention and fresh ingredients, are the ones people remember.
Recipe Help
- → Can I make this dish vegan?
Yes, simply omit the feta cheese or replace it with a plant-based alternative, and substitute maple syrup for honey in the dressing.
- → What nuts work best in this salad?
Toasted pecans or sliced almonds provide great crunch and flavor. Walnuts or candied pecans can also be delicious alternatives.
- → How is the dressing prepared?
Whisk olive oil, apple cider vinegar, honey or maple syrup, poppy seeds, Dijon mustard, salt, and pepper together until emulsified for a smooth, sweet dressing.
- → Can I add protein to this dish?
Yes, grilled chicken or salmon pairs nicely for added protein and complements the fresh ingredients.
- → Is this dish gluten-free?
Yes, it is naturally gluten-free as long as all ingredients, such as mustard and cheese, are checked for gluten-containing additives.