Strawberry Spinach Poppy Vinaigrette

I used to think salads were just filler until a neighbor brought this to a potluck and I went back for thirds. The strawberries were so ripe they practically melted into the vinaigrette, and I couldn't stop thinking about that sweet-tangy balance. I asked for the recipe on the spot and have been making it ever since.

The first time I made this for my family, my daughter picked out every strawberry before I could stop her. Now I buy extra berries and let her snack while I assemble the rest. It's become our little spring ritual, and she's started asking for this salad by name instead of the usual pasta requests.

Ingredients

• Baby spinach: The tender leaves don't need chopping and they're mild enough that even picky eaters won't complain, just make sure they're bone dry or the dressing won't stick.
• Fresh strawberries: Go for the ripest ones you can find, their sweetness makes the whole salad sing and balances the tangy vinaigrette perfectly.
• Red onion: Slice it as thin as you can manage so it adds sharpness without overwhelming the delicate flavors, a mandoline works wonders here.
• Feta cheese: The salty, crumbly texture is the secret anchor that keeps this from being too sweet, and it melts just slightly when tossed.
• Pecans or walnuts: Toasting them for a few minutes transforms their flavor completely, don't skip this step or you'll miss that deep, nutty richness.
• Extra virgin olive oil: Use the good stuff here since it's not cooked, the fruity notes come through and make the vinaigrette taste homemade.
• Apple cider vinegar: It has a gentler tang than white vinegar and pairs beautifully with the honey and strawberries.
• Honey or maple syrup: Just enough sweetness to round out the acidity, I've used both and they each bring a slightly different warmth.
• Poppy seeds: They add a subtle crunch and a whisper of nuttiness that makes people ask what's in the dressing.
• Dijon mustard: This is what helps the vinaigrette emulsify and stay creamy instead of separating, plus it adds a tiny kick.

Instructions

Build the salad base:

Toss the spinach, strawberries, red onion, feta, and toasted nuts into a large bowl, arranging them loosely so everything gets coated evenly later. Don't press down or the spinach will bruise.

Whisk the vinaigrette:

Combine the olive oil, vinegar, honey, poppy seeds, mustard, salt, and pepper in a small bowl or jar and whisk hard until it thickens and looks creamy. If using a jar, just shake it vigorously for about 30 seconds.

Dress and toss:

Drizzle the vinaigrette over the salad right before serving and toss gently with your hands or tongs to coat every leaf. Serve immediately while the spinach is still crisp.

Pin This

I brought this to a backyard barbecue once and someone said it tasted like spring in a bowl. That stuck with me because it's exactly what I feel every time I make it, like I'm celebrating the season with every forkful. It's one of those rare dishes that makes people pause and actually savor their food.

Variations and Swaps

If you can't do nuts, sunflower seeds work beautifully and give you that same toasted crunch. I've also swapped feta for goat cheese when I want something creamier, and it makes the whole salad feel a little more indulgent. For a heartier version, toss in some grilled chicken or even leftover rotisserie chicken.

Serving Suggestions

This salad shines alongside grilled fish or chicken, but I've also served it as a light lunch on its own with crusty bread. It pairs wonderfully with a crisp Sauvignon Blanc or a fruity rosé, the kind of wine that makes you feel like you're dining outside even if you're not. Leftovers don't keep well once dressed, so only make what you'll eat in one sitting.

Storage and Make-Ahead Tips

Prep all your ingredients ahead and store them separately in the fridge, then assemble and dress right before serving. The vinaigrette can be made up to three days in advance and kept in a sealed jar, just give it a good shake before using. Once tossed, this salad wilts quickly, so it's truly best enjoyed fresh.

• Store washed spinach in a paper towel-lined container to keep it crisp.
• Slice strawberries and onions no more than an hour before serving to preserve their texture.
• Keep the vinaigrette at room temperature for easier pouring and better flavor.

Pin This

This salad has earned a permanent spot in my warm-weather rotation, and I hope it does the same for you. It's proof that simple ingredients, treated right, can feel like a celebration.

Recipe FAQs

→ What can I substitute for pecans if allergic?

Sunflower seeds or toasted walnuts can be used as nut-free or alternative crunchy options.

→ How do I make the poppy seed dressing creamy?

Whisking the olive oil and vinegar thoroughly with honey and mustard helps emulsify the dressing into a creamy consistency.

→ Can I add protein to this dish?

Grilled chicken or tofu make great additions for a more filling option while keeping flavors balanced.

→ Is this salad suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making it appropriate for gluten-sensitive individuals.

→ What cheeses pair well besides feta?

Goat cheese is an excellent substitute that offers a creamier texture and complementary tang.