Strawberry Spinach Pecan Salad

This strawberry spinach salad brings together everything I love in a fresh salad—the sweetness of ripe strawberries, the crunch of toasted pecans, the little bite from red onion, and a homemade poppy seed dressing that just brightens every bite. It manages to taste both indulgent and light, and the best part is how quickly it comes together. Whether you need a quick lunch or a beautiful side for dinner, this salad delivers.

I first made this for a family cookout when I wanted something light next to all the grilled meats. Even people who claimed not to like fruit in salads went back for seconds and asked for the recipe.

Ingredients

• Baby spinach: brings a tender mild base that works well with fruit choose fresh bright green leaves for the best flavor
• Strawberries: offer sweetness and color use fresh ripe berries for the juiciest texture
• Red onion: adds a gentle spicy kick slice as thin as possible for the best results
• Pecans: bring crunch and depth toasting them really wakes up their flavor try to buy raw pecans and toast yourself for maximum freshness
• Crumbled cheese like feta or goat cheese: makes things creamy and savory buy a block and crumble it by hand for better flavor
• White wine vinegar: forms the tangy backbone of the poppy seed dressing a good-quality vinegar will taste noticeably better
• Granulated sugar: adds the sweet note that makes this dressing so addictive you can try honey or maple syrup for a natural touch
• Grape seed oil: creates a neutral smooth base for the dressing look for cold-pressed if possible
• Poppy seeds: give the dressing its signature look and a subtle crunch
• Ground mustard: gives a tiny bit of heat and complexity use fresh ground for best results
• Salt: brings the flavors together use sea salt or kosher salt if you have it

Step-by-Step Instructions

Prepare the Pecans:

Toast pecans in a dry skillet over medium heat for three to five minutes stirring often until they are fragrant and just starting to darken remove from heat and let cool completely

Prep the Produce:

Wash and dry the baby spinach gently remove any tough stems Hull and quarter strawberries then dry lightly with a towel so the salad is not watery Very thinly slice red onion if the onion is biting soak slices in cold water for ten minutes then drain and pat dry

Assemble the Salad:

In a large bowl or platter layer spinach then scatter with strawberries red onion and pecans crumble the cheese over the top if using

Mix the Dressing:

Combine grape seed oil white wine vinegar sugar salt ground mustard and poppy seeds in a bowl or a jar with a tight-fitting lid whisk or shake until fully combined taste and adjust sweetness or tang as needed

Dress and Toss:

Right before serving drizzle dressing over the salad and toss gently to coat being careful not to bruise the spinach serve immediately while everything is crisp and fresh

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This salad always reminds me of summers at my grandmother’s. The strawberries we picked ourselves made every salad taste that much sweeter, and that’s why I never skip them even when I improvise the rest.

Storage Tips

• Store undressed salad and dressing separately in sealed containers in the fridge
• Once dressed the spinach will start to wilt so only dress what you plan to eat right away
• Dressed salad is best enjoyed within a few hours for peak texture

Ingredient Substitutions

• Any tender green like arugula or mixed spring greens works if you are out of spinach
• Try sliced almonds walnuts or sunflower seeds for a different crunch
• If you have only bottled vinaigrette go ahead and use it in a pinch but homemade poppy seed dressing is worth the tiny effort

Serving Suggestions

• Serve alongside grilled chicken or pork for an easy dinner
• Toss in some cooked quinoa or farro for a more filling meal
• Try adding fresh basil or mint for a fun herbal twist

Cultural and Historical Context

Fruit and nut salads have long been a spring and summer tradition in many homes. The classic pairing of fruit with leafy greens likely has European roots, and poppy seed dressing became an American favorite in the twentieth century for adding a gentle sweetness to salads like this one.

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Frequently Asked Questions

→ Can I prepare the salad ahead of time?

Yes, assemble the ingredients in advance and refrigerate. Add the dressing just before serving for the best texture.

→ What other greens can be used in place of spinach?

Kale or arugula are excellent alternatives to spinach, offering different flavor profiles and textures.

→ Which cheeses pair well with this salad?

Crumbled feta, goat cheese, or blue cheese add creaminess and balance the sweet and tangy flavors nicely.

→ How can I reduce the sharpness of red onion?

Soak thinly sliced onion in cold water for 10-15 minutes, then drain and dry for a milder, less pungent taste.

→ Can other berries replace strawberries?

Absolutely! Blueberries, raspberries, or blackberries can be used for variety, depending on season and taste.

→ Is it possible to make the dressing without poppy seeds?

Yes, you may omit poppy seeds or substitute with chia or sesame seeds for a different twist.