Spinach Strawberry Salad with Balsamic Poppy Seed Dressing
Get ready for the summer salad that’s about to rock your world! This isn’t just any ordinary spinach salad – it’s a perfect harmony of sweet strawberries, tangy feta, and crunchy toasted pecans, all dressed in a homemade balsamic poppy seed dressing that’ll make your taste buds dance.
What makes this salad truly special is the attention to detail – from the quick-soaked red onions that provide flavor without the bite, to the carefully toasted pecans that add warm, nutty depth. The homemade dressing strikes that perfect balance between sweet and tangy, while the poppy seeds add both visual appeal and a subtle crunch.
Ingredients
For the Salad:
- ¾ cup raw pecans
- ½ small red onion, very thinly sliced
- 10 ounces fresh baby spinach (or 50/50 arugula blend)
- 1 quart strawberries (about 1 pound), hulled and quartered
- ¾ cup block-style feta cheese, crumbled
For the Poppy Seed Dressing:
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons poppy seeds
- 1½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Steps
- Toast pecans in a 350°F (175°C) oven for 8-10 minutes. They’re done when you can smell their nutty aroma and the center turns tan when broken in half. Watch carefully in the final 2 minutes – nuts can burn quickly. Transfer to a cutting board and roughly chop.
- Place thinly sliced onions in a bowl and cover completely with cold water. Let soak for 10-15 minutes while preparing other ingredients. This crucial step mellows the sharp onion flavor while maintaining crispness.
- For the dressing: Combine all dressing ingredients in a bowl or mason jar. If using a bowl, whisk until the mixture is fully emulsified (appears creamy and well-combined). If using a jar, shake vigorously for 30 seconds until well-blended. The mustard helps emulsify the dressing – don’t skip it!
- Assembly: In a large serving bowl, layer 10 ounces of spinach. Add quartered strawberries. Drain onions thoroughly and pat dry before adding. Start with half the dressing, tossing gently to coat leaves evenly. Add more dressing gradually – leaves should be glossy but not soggy.
- Finally, sprinkle with feta and chopped pecans. Toss very gently to combine. Serve immediately while greens are crisp and pecans are still warm. Offer remaining dressing on the side.
Smart Swaps
- Substitute goat cheese for feta for a tangier flavor profile
- Use maple syrup instead of honey in the dressing (use same amount)
- Try sliced almonds in place of pecans (toast for 5-7 minutes)
Make It Diabetes-Friendly
- Replace honey with 2 teaspoons monk fruit sweetener
- Reduce strawberries to ½ cup per serving (reduces carbs by 7g)
- Add 1 cup cucumber slices to increase volume without carbs
Pro Tips
- Toast extra pecans and store in an airtight container for up to 1 week
- Make dressing up to 3 days ahead – shake well before using
- For meal prep, keep components separate and assemble just before serving