Strawberry Spinach Salad Vinaigrette

There's something about the first warm day of spring that makes you crave something green and bright. I discovered this salad on a Saturday morning when I had a handful of strawberries that needed eating and a bag of baby spinach sitting in my crisper drawer. What started as a simple toss became something I kept coming back to, especially once I figured out that sweet and tangy vinaigrette that makes everything sing together.

I made this for a picnic once with a group of friends, and someone actually asked if I'd bought it from a fancy restaurant. I still remember standing in the backyard with the bowl in my hands, watching people go back for seconds, feeling oddly proud of something that took barely any effort to put together.

Ingredients

• Baby spinach: Use the tender leaves you can eat raw, and make sure they're completely dry or the vinaigrette will just slide off.
• Fresh strawberries: Slice them just before you serve so they stay juicy and don't weep into the greens.
• Crumbled feta cheese: The salty tanginess plays beautifully against the sweet fruit, but goat cheese works just as well if that's what you have.
• Toasted pecans or almonds: Toast them yourself if you can, even in a dry pan for five minutes, because that little bit of warmth brings out their flavor in a way store-bought sometimes doesn't.
• Red onion: Keep the slices thin so they don't overpower everything else.
• Extra-virgin olive oil: This is worth spending a little on since it's the backbone of the vinaigrette.
• Apple cider vinegar: The slightly sweet notes matter here and make this different from a straightforward vinaigrette.
• Honey: Just enough to round out the sharpness and help everything emulsify.
• Dijon mustard: Acts as an emulsifier and adds a subtle kick that ties the whole thing together.
• Poppy seeds: They add texture and a nutty flavor that's weirdly addictive once you notice it.

Instructions

Make the vinaigrette:

Whisk together the oil, vinegar, honey, mustard, and poppy seeds in a small bowl until the whole thing comes together into something that's slightly thicker than just watery dressing. This takes about a minute of steady whisking.

Build your salad:

Pile the spinach into a large bowl and scatter the strawberries, cheese, nuts, and red onion over the top without mixing yet. Keeping everything separate until the last second means every bite stays bright and distinct.

Dress and serve:

Pour the vinaigrette over everything and toss gently but thoroughly so every leaf gets coated. Serve it right away so the greens stay crisp.

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There was an evening when I served this alongside grilled salmon, and somehow the combination felt elegant without any of the fuss. It was the moment I realized a great salad doesn't need to be complicated to make people feel taken care of.

Why This Salad Works

The magic is in how every element has its own job. The spinach gives you something to anchor everything to, the strawberries add natural sweetness and color, the nuts bring texture and earthiness, and the cheese adds salt and creaminess. Nothing fights with anything else, they all just support each other. The vinaigrette tastes simple when you taste it alone, but it wakes everything up the moment it touches the greens.

Timing and Prep

The beauty of this salad is that you can do everything in stages if you want to. Wash and dry your spinach the morning of, make the dressing while your coffee cools, slice the strawberries and onion right before you're ready to eat. Even if you're taking your time, the whole project takes less than 20 minutes from start to finish.

Variations and Swaps

Once you understand how this salad works, you can play with it. Use goat cheese instead of feta for something slightly different, add sunflower seeds for extra crunch, or toss in a handful of fresh mint if you have it growing. The formula of tender greens, fruit, cheese, nuts, and that tangy-sweet dressing is flexible enough to handle whatever adjustments feel right in your kitchen.

• Crumble the cheese directly onto the salad instead of mixing it in if you want pockets of saltiness throughout.
• Make a double batch of the vinaigrette and keep it in a jar in the fridge for up to a week, shaking it before each use.
• Serve with grilled chicken, salmon, or shrimp if you want to turn this into a more substantial meal.

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This is the kind of salad that makes you feel like you're eating something fresh and alive, no matter what season it actually is. It's good food that doesn't pretend to be more work than it is.

Recipe FAQs

→ What kind of nuts work best for this salad?

Toasted pecans or sliced almonds provide a nice crunch and complement the sweet and tangy flavors well. Toasting enhances their aroma and texture.

→ Can I use a different cheese instead of feta?

Yes, goat cheese is a great substitute that adds creaminess with a mild tang, maintaining balance with the other ingredients.

→ How can I prepare the vinaigrette for better emulsification?

Whisk the olive oil and apple cider vinegar together with honey, mustard, and poppy seeds until fully combined and slightly thickened for a smooth dressing.

→ Is it possible to make this salad ahead of time?

Store the salad ingredients and vinaigrette separately, then combine and toss just before serving to maintain freshness and texture.

→ What dishes pair well with this salad?

This salad pairs beautifully with grilled chicken or salmon, adding a fresh and light contrast to richer main courses.

→ Are there any allergen considerations to keep in mind?

The salad contains dairy from feta cheese and tree nuts like pecans or almonds. For nut-free options, omit nuts or use roasted seeds instead.