Strawberry Spinach Salad Dressing

My neighbor brought over a basket of strawberries from her garden last spring, and I stood in my kitchen wondering what to do with all that bounty. I threw together this salad on a whim, and now it is the dish my family actually requests when the weather turns warm.

I made this for my mothers birthday lunch last year, and my aunt who claims to hate salad went back for two servings. The combination of fresh berries with that creamy homemade dressing just works.

Ingredients

• 6 cups baby spinach: The tender leaves wilt perfectly under the dressing and hold up better than more delicate greens
• 1 cup fresh strawberries: Look for berries that are deep red and fragrant since they provide the main sweet element
• 1/2 small red onion: Thin slices add just enough bite without overpowering everything else
• 1/3 cup roasted pecans: Toast them yourself for five minutes to bring out the natural oils and deepen the flavor
• 1/3 cup crumbled feta cheese: This adds a creamy salty element that balances all the sweetness
• 1/4 cup extra-virgin olive oil: A quality oil really shines since there are so few ingredients
• 2 tablespoons apple cider vinegar: Provides the tang that cuts through the honey and berries
• 1 tablespoon honey: Use raw honey for a more complex floral note
• 1 teaspoon Dijon mustard: This is what helps the dressing emulsify and stay creamy
• 1 tablespoon poppy seeds: They add this delightful little crunch throughout every bite

Instructions

Prep your fresh ingredients:

Wash and thoroughly dry the spinach, hull and slice the strawberries, and thinly slice the red onion so everything is ready to assemble

Make the dressing:

Whisk together the olive oil, vinegar, honey, mustard, poppy seeds, salt, and pepper until thickened and well combined

Assemble the salad:

Combine the spinach, strawberries, onion, nuts, and feta in a large bowl, then drizzle the dressing over and toss gently right before serving

Save

This has become my go-to for summer potlucks because it travels well and everyone always asks for the recipe. It is that rare dish that feels fancy but comes together so effortlessly.

Make It Your Own

Sometimes I swap the pecans for candied walnuts when I want something sweeter, and during blueberry season I toss those in too. Grilled chicken turns it into a main course, and sliced avocado makes it feel even more substantial.

Serving Suggestions

This pairs beautifully with grilled salmon or a light quiche for brunch. A crisp Sauvignon Blanc or dry rosé complements the sweetness of the berries perfectly.

Storage and Make Ahead Tips

The salad ingredients can be prepped separately up to a day in advance, but keep the nuts and dressing stored separately. The dressing actually gets better after sitting for an hour or two as the flavors meld together.

• Store leftover salad without dressing for up to two days
• Toast nuts ahead of time and keep them in an airtight container
• Bring the dressing to room temperature before using for the best consistency

Save

There is something about this salad that feels like the essence of spring on a plate. Hope it becomes a favorite in your house too.

Recipe FAQs

→ What nuts work best in this salad?

Roasted pecans or walnuts add a delightful crunch and complement the sweetness of the strawberries.

→ Can I make the dressing ahead of time?

Yes, the poppy seed dressing can be prepared in advance and stored in the fridge for up to a week to save time.

→ How should I store leftovers?

Store salad components separately when possible to prevent wilting; keep dressing in a sealed container in the fridge.

→ Are there good substitutions for feta cheese?

For dairy-free options, omit feta or use plant-based cheese alternatives without affecting overall flavor much.

→ What beverages pair well with this salad?

A crisp Sauvignon Blanc or a light rosé complements the fresh flavors beautifully.