Strawberry Spinach Salad with Poppy Seed Dressing

This strawberry spinach salad is one of those recipes that feels right at home on a summer table. The sweetness of fresh strawberries, the crunch of pecans, and the tangy poppy seed dressing come together in a simple dish that’s both beautiful and easy to make.

Whether you’re hosting a backyard cookout, bringing a side dish to share, or enjoying a quiet dinner on the porch, this salad is a fresh reminder that some of the best summer meals don’t need to be complicated.

Light, colorful, and full of seasonal flavor, it’s the kind of recipe you’ll find yourself making again and again throughout the summer months. 🍓🌿

Ingredients

For the Salad

• 10 ounces fresh baby spinach
• 1 pound fresh strawberries, sliced
• ½ cup red onion, thinly sliced
• ¾ cup pecans, roughly chopped
• ½ cup crumbled feta cheese

For the Poppy Seed Dressing

• ⅓ cup olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon poppy seeds
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Wash and dry the spinach thoroughly and place it in a large serving bowl.
2. Add the sliced strawberries, red onion, chopped pecans, and feta cheese.
3. In a small bowl or mason jar, combine the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper.
4. Whisk or shake until the dressing is well combined.
5. Drizzle the dressing over the salad just before serving and gently toss to coat.
6. Serve immediately and enjoy.

Notes

• Candied pecans can be substituted for regular pecans if you’d like a sweeter flavor.
• Goat cheese works beautifully in place of feta.
• Add grilled chicken for a heartier meal.
• Dress the salad right before serving to keep the spinach fresh and crisp.

Storage

Store the salad and dressing separately in the refrigerator. The dressing will keep for up to 5 days. Once dressed, the salad is best enjoyed immediately.