Strawberry Spinach Poppy Dressing

Last summer my neighbor dropped off a basket of strawberries from her garden and I stood in my kitchen eating them straight from the carton until my fingers stained pink. That afternoon I threw together whatever greens and nuts I had on hand, whisked up a quick dressing, and ended up with something so much better than I expected. Now I make this salad every time strawberries hit their peak season.

I served this at a Memorial Day cookout last year and watched my fatherinlaw who usually skips salad go back for thirds. People kept asking me for the dressing recipe while they stood around the kitchen island picking at the leftovers.

Ingredients

• Baby spinach: Choose leaves that are vibrant and not wilted since this is the base that holds everything together
• Fresh strawberries: Look for berries that are fully red and fragrant underripe berries will not give you that sweet juice that balances the tangy dressing
• Red onion: Thin slices add just enough bite without overpowering the delicate flavors
• Roasted pecans or walnuts: Toasting them yourself for 5 minutes makes such a difference in flavor and crunch
• Feta cheese: This adds a creamy salty element that ties the sweet and acidic notes together perfectly
• Extra virgin olive oil: Use a good quality oil here since the dressing is simple and every ingredient shines
• Apple cider vinegar: Gives a fruity tang that pairs beautifully with the strawberries
• Poppy seeds: These tiny seeds add the most delightful little crunch throughout every bite

Instructions

Prep the vegetables:

Wash and thoroughly dry the spinach so the dressing actually sticks to the leaves instead of sliding off

Prep the strawberries:

Hull and slice them into halves or quarters depending on size keeping some pieces bigger for more visual appeal

Slice the onion:

Cut it as thinly as you can so the pieces blend in rather than overwhelming each mouthful

Chop the nuts:

Give them a rough chop so you get satisfying chunks throughout the salad not just tiny specks

Combine everything:

Add all the salad ingredients to your biggest bowl and toss gently to distribute everything evenly

Whisk the dressing:

Combine all dressing ingredients in a small jar and shake vigorously for about 30 seconds until completely emulsified

Dress and serve:

Pour the dressing over the salad right before serving and toss lightly coating all the beautiful ingredients

Save

My daughter who insisted she hated spinach tried a bite off my plate and then proceeded to eat almost half the bowl herself. Now she actually asks for this salad specifically.

Making It Your Own

Sometimes I swap the pecans for candied walnuts when I want something sweeter or use goat cheese instead of feta for a milder creamy element.

Perfect Pairings

This salad works beautifully alongside grilled chicken or fish or can stand alone as a light lunch especially on warm days.

Make Ahead Tips

The dressing keeps well in the fridge for up to a week so I always double the recipe and keep a jar on hand for quick salads. Just give it a good shake before using.

• Wash and dry the spinach a day ahead then store it with a paper towel to absorb moisture
• Slice the strawberries and onions a few hours before serving but keep them separate until you are ready to assemble
• Toast the nuts in advance and store them in an airtight container so they stay perfectly crisp

Save

There is something so satisfying about a salad that looks this beautiful and tastes even better especially when it comes together in under fifteen minutes.

Recipe FAQs

→ Can I make this dish vegan?

Yes, simply omit the feta cheese or substitute it with a plant-based alternative for a vegan-friendly option.

→ What nuts work best in this dish?

Roasted pecans or walnuts provide a great crunchy texture and complement the flavors well.

→ How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator and add the dressing just before serving to maintain freshness.

→ Can I add protein to this dish?

Yes, grilled chicken or avocado make excellent protein additions to enhance the dish.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc or rosé pairs nicely with the fruit and tangy dressing flavors.