Spinach Strawberry Salad Idea

This vibrant spinach strawberry salad combines fresh greens, juicy berries, crunchy nuts, and tangy feta, all brought together with a homemade balsamic poppy seed dressing. The contrasting flavors and textures create a refreshing dish perfect for spring and summer gatherings or as a light meal any time.

I first made this salad for a Mother's Day brunch and was amazed at how even the dedicated meat eaters kept coming back for seconds. It has since become my signature dish for warm weather gatherings.

Ingredients

• Fresh baby spinach: Forms the verdant base with its tender leaves and mild flavor
• Strawberries: Provide juicy sweetness and beautiful color contrast against the greens
• Red onion: Adds a gentle sharpness that balances the sweet elements
• Raw pecans: Contribute essential crunch and nutty depth once toasted
• Feta cheese: Brings creamy tanginess that ties everything together
• Balsamic vinegar: Creates a robust foundation for the dressing with complex sweetness
• Extra virgin olive oil: Provides richness and helps coat the delicate leaves
• Poppy seeds: Add tiny bursts of texture and subtle nuttiness to the dressing
• Honey: Balances the acidity with natural sweetness
• Dijon mustard: Works as both an emulsifier and flavor enhancer

Step-by-Step Instructions

Toast the Pecans:

Preheat your oven to 350°F and spread pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes until they become fragrant and develop a deeper color inside when broken. Watch them carefully during the final minutes as nuts can burn quickly. Once toasted, transfer to a cutting board and roughly chop them while still warm.

Soak the Onions:

Slice the red onion very thinly and place in a bowl of cold water. Let them soak while preparing the other ingredients which tames their harsh bite while preserving their lively flavor and beautiful color. This quick step transforms raw onion from overwhelming to perfectly complementary.

Make the Dressing:

Combine balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt and pepper in a small bowl or mason jar. Whisk vigorously or shake until thoroughly combined and slightly thickened. The mustard helps emulsify the dressing, preventing separation and creating a silky texture that coats the salad beautifully.

Assemble the Base:

Place fresh spinach in a large serving bowl, creating a fluffy bed of greens. Add quartered strawberries, distributing them evenly throughout. Drain the soaked red onions thoroughly and scatter them over the salad. The contrast of deep green spinach, bright red berries, and purple onions creates a visually stunning presentation.

Dress and Finish:

Drizzle approximately half the dressing over the salad and gently toss to coat everything evenly. Add more dressing as needed until leaves are moistened but not swimming in liquid. Sprinkle the crumbled feta cheese and toasted pecans over the top, then toss very lightly just to incorporate. Serve immediately with remaining dressing on the side.

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The strawberries are truly the star of this salad. I discovered their magical pairing with balsamic vinegar years ago in Italy, where locals would drizzle aged balsamic over fresh berries for dessert. That flavor memory inspired this salad, which has become my most requested recipe at summer gatherings.

Make Ahead Tips

This salad can be partially prepped in advance to save time before serving. Toast the pecans and store in an airtight container for up to one week. Prepare the dressing and refrigerate for up to three days, allowing it to come to room temperature before using. Wash and dry spinach, then store with a paper towel in a sealed bag. Slice onions and soak in water just before assembly. Wait to cut strawberries until serving time for maximum freshness.

Seasonal Adaptations

As the seasons change, this versatile salad template welcomes different fruits and toppings. In summer, substitute blueberries or raspberries for the strawberries. Fall calls for sliced apples or pears with walnuts instead of pecans. Winter variations work beautifully with sectioned citrus and pistachios. The dressing remains delicious with all these combinations, though you might adjust the honey level depending on the sweetness of your fruit.

Serving Suggestions

This salad shines as part of a spring or summer meal alongside grilled chicken, salmon, or a simple quiche. For a complete vegetarian meal, add a scoop of cooked quinoa or farro directly to the salad for extra protein and staying power. When serving for a party, consider setting up a salad bar with the components separately so guests can build their own perfect plate according to their preferences.

Frequently Asked Questions

→ Can I use a different leafy green for the salad?

Yes! A mix of arugula and spinach or baby kale works well and adds variety.

→ How do I keep the onions from tasting too strong?

Soak the sliced onions in cold water to reduce their harsh flavor while maintaining their crunch.

→ Can I use pre-crumbled feta for this salad?

While convenient, block-style feta has better texture and flavor. Crumbling it yourself is worth the effort.

→ Can I prepare the salad ingredients in advance?

Yes, you can prepare the dressing, toast the pecans, and slice the onions and strawberries in advance. Combine them just before serving.

→ What alternatives can I use for pecans?

Walnuts, almonds, or even sunflower seeds can be used as substitutes for pecans in this salad.