Recipe

Strawberry Spinach Salad with Poppy Seed Dressing

Fresh spinach, juicy strawberries, candied pecans, and feta tossed with a sweet-tangy poppy seed vinaigrette. A bright spring or summer salad that tastes like sunshine and takes minutes.

By Matt Campbell

•

4.8

A large white serving bowl filled with spinach leaves, sliced strawberries, candied pecans, and crumbled feta cheese, lightly drizzled with poppy seed dressing on a wooden table in natural window light, photorealistic food photography

Jump to Recipe

Some salads are just a pile of leaves. This is not that salad.

This strawberry spinach salad with poppy seed dressing hits that sweet-savory-tangy spot that makes you keep “taste-testing” straight from the bowl. You get juicy strawberries, salty feta, and candied pecans that bring the kind of crunch you notice. Then the dressing comes in smooth and glossy with a little poppy seed sparkle and a bright vinegar bite that keeps everything from tipping into dessert territory.

It is fast enough for a Tuesday, pretty enough for a baby shower, and flexible enough for “I only have half the ingredients” days. Also, yes, we are making it make-ahead friendly because nobody wants a soggy spinach situation.

A small glass jar of creamy poppy seed dressing with visible poppy seeds, sitting on a kitchen counter with a whisk beside it and soft natural light, photorealistic food photography

Why It Works

Balanced flavor: Sweet berries and dressing meet salty feta and toasty nuts, so every bite feels complete.
Great texture: Tender spinach, crisp pecans, and creamy cheese keep the bowl interesting from the first fork to the last.
Quick, accessible ingredients: No specialty store required. If you can grab spinach and strawberries, you are in business.
Make-ahead friendly: You can prep the dressing and toppings ahead, then toss right before serving for peak crunch.

Serves 6 as a side salad, or about 3 to 4 as a light main (especially with chicken or salmon).

Pairs Well With

Storage Tips

This salad is best the day you make it, but you can absolutely keep leftovers from turning sad.

For best results

Store components separately: Keep spinach, strawberries, candied pecans, and feta in separate containers when possible.
Dressing on the side: Once spinach is dressed, the clock starts. Undressed greens stay perky much longer.

If the salad is already dressed

Refrigerate in an airtight container and eat within 24 hours.
To revive: add a handful of fresh spinach and a pinch of salt, then toss. It sounds too simple, but it helps.

Dressing storage

Keep in a jar in the fridge for 5 to 7 days. Shake well before using and avoid double-dipping so it stays fresh.

Common Questions

Can I use a different cheese than feta?

Yes. Goat cheese is the closest swap and it softens into the dressing in the best way. Blue cheese is bolder. For a milder option, try shaved Parmesan.

What if I do not have poppy seeds?

You can still make the dressing without them. It will taste like a sweet, tangy vinaigrette. If you want a little texture, add a pinch of toasted sesame seeds.

How do I keep candied pecans crunchy?

Do not add them until right before serving. If you are making them at home, let them cool completely on parchment so the sugar sets.

Can I make this salad ahead for a party?

Yes. Prep everything up to 24 hours ahead, then assemble right before serving. Put strawberries, feta, and pecans in separate containers, and keep the dressing in a jar.

Is this dressing creamy?

It is lightly creamy from the mayo. If you prefer it thinner and more vinaigrette-like, reduce the mayo and add an extra tablespoon of oil or a splash of water.

How much dressing does this make?

About 1/2 cup. You will typically use 1/3 to 1/2 cup for this salad, depending on how heavily you dress your greens.

Any allergy notes?

This recipe contains nuts (pecans), dairy (feta), and egg (mayonnaise). Swap as needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large salad bowl
Small jar with lid or small bowl and whisk
Measuring spoons and cups
Cutting board and knife
Skillet (only if you are candying pecans at home)

I started making versions of this salad when I was chasing “real kitchen skills” over classroom perfection. It is the kind of dish that teaches you the good stuff: taste as you go, balance sweet with acid, and respect texture. Also, it is a crowd-pleaser that does not require you to turn your kitchen into a disaster zone, which is a personal favorite. I bring it out when I want something bright and a little fancy, but still very much in the realm of weeknight doable.

Strawberry Spinach Salad with Poppy Seed Dressing

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 0 to 5 minutes

Total Time 15 to 20 minutes

Servings 6

Ingredients

For the salad

8 ounces baby spinach (about 8 to 12 cups, depending on leaf size), washed and thoroughly dried
2 to 3 cups strawberries, hulled and sliced
1/2 cup candied pecans (store-bought or homemade)
1/2 cup crumbled feta cheese
1/4 small red onion, very thinly sliced (optional but highly recommended)

For the poppy seed dressing (makes about 1/2 cup)

1/4 cup neutral oil (avocado, canola, or light olive oil)
2 tablespoons mayonnaise
2 tablespoons apple cider vinegar (or white wine vinegar)
2 tablespoons honey (or maple syrup)
1 teaspoon Dijon mustard
1 tablespoon poppy seeds
1/4 teaspoon fine salt, plus more to taste
Black pepper, to taste

Optional quick candied pecans (if you want)

1/2 cup pecan halves (raw or toasted)
1 tablespoon brown sugar
1 teaspoon butter
Pinch salt

Instructions

Make the dressing

In a jar (or small bowl), combine the oil, mayonnaise, vinegar, honey, Dijon, poppy seeds, salt, and a few cracks of black pepper.
Shake the jar hard for 15 seconds, or whisk until smooth and slightly thickened.
Taste and adjust. Want it tangier? Add a splash more vinegar. Sweeter? A drizzle more honey. Flat? Add a pinch of salt.

If making quick candied pecans (optional)

If you want deeper flavor, toast the pecans in a dry skillet for 2 to 3 minutes first, then proceed. Totally optional, but worth it if you have the time.
Heat a small skillet over medium heat. Add the butter and let it melt.
Add pecans, brown sugar, and a pinch of salt. Stir constantly for 2 to 3 minutes until the sugar dissolves, turns glossy, and coats the nuts.
Immediately scrape onto parchment paper to cool completely. Do not leave them in the pan or they can burn fast. They will crisp up as they cool. (Cooling usually takes about 5 minutes and you can prep the salad while they cool.)

Assemble the salad

Add spinach to a large bowl. Top with strawberries, red onion (if using), feta, and candied pecans.
Drizzle with about half the dressing and toss gently. Add more dressing as needed. Spinach likes less dressing than you think at first.
Serve immediately for the best crunch.

Make-ahead tips

Dressing: Make up to 5 to 7 days ahead. Store in the fridge and shake before using. Use clean utensils and keep it refrigerated.
Strawberries: Slice up to 1 day ahead and store covered. Pat dry before adding to the salad to avoid watering it down.
Spinach: Wash and dry ahead, then store with a paper towel in the container to absorb moisture.
Assemble last minute: Keep pecans and feta separate until serving so you get crisp nuts and clean flavors.

A small pile of glossy candied pecans cooling on parchment paper on a baking sheet, with a wooden spoon nearby and warm kitchen lighting, photorealistic food photography

Nutrition information is estimated.

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