Spinach Strawberry Salad With Balsamic Poppy Seed Dressing Recipe

I perfected a Spinach Strawberry Salad featuring balsamic poppyseed dressing, toasted pecans, and feta that always has people asking for the recipe.

I can’t stop serving my Spinach Strawberry Salad, it’s one of those recipes that looks fragile but refuses to be ignored. Baby spinach and sliced strawberries together make a visual that fools people into thinking it’s simple, they keep asking how I did it.

There’s a dressing that turns it from pretty to addictive, and I never say what’s in it so they keep guessing. I never measure right, I whisper that it was “a pinch” and it still wins over picky eaters, it’s simple but somehow feels special every time.

Ingredients

• Baby spinach: leafy green, high in vitamin A, iron and fiber, it’s mild earthy flavor.
• Strawberries: sweet, slightly tart, vitamin C rich, they add bright color and fresh crunch.
• Pecans: crunchy, heart healthy fats, protein, add toasty sweetness and satisfying bite.
• Feta cheese: tangy and salty, provides protein and creamy contrast to fruit.
• Avocado: rich, buttery, full of monounsaturated fats and fiber, very filling.
• Balsamic vinegar: sweet and tart, concentrated flavor that brightens and balances salad.
• Poppy seeds: tiny crunch, subtle nutty taste, adds texture and visual pop.
• Shallot: mild onion flavor, gives a little bite and savory depth to dressing.

Ingredient Quantities

• 6 cups baby spinach (about 6 oz), loosely packed
• 8 oz fresh strawberries, hulled and sliced (about 2 cups)
• 1/2 cup pecans, toasted and roughly chopped
• 1/3 cup feta, crumbled (or goat cheese if you like)
• 1/4 small red onion, thinly sliced
• 1 ripe avocado, sliced (optional but tasty)
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 tbsp poppy seeds
• 1 small shallot, finely minced (or 1 tbsp minced red onion)
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp freshly ground black pepper

How to Make this

1. Toast the pecans in a dry skillet over medium heat, stirring often, 3 to 5 minutes until fragrant; transfer to a plate to cool and roughly chop (watch closely so they dont burn).

2. Prep the produce: hull and slice the strawberries, thinly slice the 1/4 small red onion, finely mince the small shallot, slice the avocado, crumble the feta, and loosely pack 6 cups baby spinach.

3. Make the dressing: whisk together 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey or maple syrup, 1 tsp Dijon mustard, 1 tbsp poppy seeds, the minced shallot, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper until combined. Or shake everything in a jar until emulsified.

4. Let the dressing sit 3 to 5 minutes so the shallot softens and the poppy seeds bloom; taste and adjust sweetness or salt if needed.

5. In a large bowl add the spinach, sliced strawberries, thin red onion slices, toasted pecans and most of the crumbled feta (reserve a little for topping).

6. Add the avocado last, then drizzle about half the dressing over the salad and gently toss to coat — use your hands or salad tongs and be gentle so the berries dont get mashed.

7. Taste, then add more dressing if you like, plus a pinch more salt or pepper to finish.

8. Transfer to a serving bowl, sprinkle the reserved feta and pecans on top and serve right away. If making ahead, keep dressing and avocado separate until just before serving.

Equipment Needed

1. Large dry skillet or frying pan, for toasting the pecans
2. Plate, for cooling the toasted pecans
3. Cutting board
4. Chef’s knife and a paring knife, for slicing strawberries, avocado and mincing shallot
5. Large mixing bowl, for tossing the salad
6. Small bowl or mason jar with tight lid, for making or shaking the dressing
7. Whisk or fork, to emulsify the dressing if not using a jar
8. Measuring spoons and a tablespoon, plus a spoon or spatula to scrape the dressing bowl

FAQ

Spinach Strawberry Salad With Balsamic Poppy Seed Dressing Recipe Substitutions and Variations

• Pecans: swap with toasted walnuts or sliced almonds, or for nut free try toasted sunflower seeds or pepitas, they still give crunch.
• Feta: use goat cheese if you like a creamier tang, ricotta salata for milder saltiness, or shaved Parmesan for a savory chew instead.
• Balsamic vinegar: replace with red wine vinegar plus 1 tsp honey to get that sweet-tart balance, or use apple cider vinegar for a brighter fruitier zing.
• Baby spinach: swap with mixed salad greens, baby arugula for a peppery bite, or baby kale if you want something heartier that holds dressing better.

Pro Tips

1. Toast pecans on medium low and watch them the whole time, they go from perfect to burnt real quick; as soon as they smell nutty dump them on a cool plate so they stop cooking, then chop coarsely for better crunch.

2. Make the dressing a few hours ahead or even the night before, the shallot softens and the poppy seeds bloom so it tastes much better, if it gets too thick just whisk in a teaspoon or two of water.

3. If your strawberries are super ripe toss them with a tiny pinch of salt or 1 tsp sugar for 5 minutes to pull out more juice, but if theyre soft wait and add them last minute so they dont get mashed.

4. Keep avocado separate until serving, toss slices lightly in lemon juice or a little bit of the dressing to slow browning, and when you combine everything be gentle with the greens and berries use your hands or tongs so the salad doesnt turn into a mush.

Spinach Strawberry Salad With Balsamic Poppy Seed Dressing Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I perfected a Spinach Strawberry Salad featuring balsamic poppyseed dressing, toasted pecans, and feta that always has people asking for the recipe.

Pin

Servings

4

servings

Calories

351

kcal

Equipment: 1. Large dry skillet or frying pan, for toasting the pecans
2. Plate, for cooling the toasted pecans
3. Cutting board
4. Chef’s knife and a paring knife, for slicing strawberries, avocado and mincing shallot
5. Large mixing bowl, for tossing the salad
6. Small bowl or mason jar with tight lid, for making or shaking the dressing
7. Whisk or fork, to emulsify the dressing if not using a jar
8. Measuring spoons and a tablespoon, plus a spoon or spatula to scrape the dressing bowl

Ingredients

• 6 cups baby spinach (about 6 oz), loosely packed

• 8 oz fresh strawberries, hulled and sliced (about 2 cups)

• 1/2 cup pecans, toasted and roughly chopped

• 1/3 cup feta, crumbled (or goat cheese if you like)

• 1/4 small red onion, thinly sliced

• 1 ripe avocado, sliced (optional but tasty)

• 3 tbsp extra virgin olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp honey or maple syrup

• 1 tsp Dijon mustard

• 1 tbsp poppy seeds

• 1 small shallot, finely minced (or 1 tbsp minced red onion)

• 1/4 tsp kosher salt, plus more to taste

• 1/8 tsp freshly ground black pepper

Directions

• Toast the pecans in a dry skillet over medium heat, stirring often, 3 to 5 minutes until fragrant; transfer to a plate to cool and roughly chop (watch closely so they dont burn).
• Prep the produce: hull and slice the strawberries, thinly slice the 1/4 small red onion, finely mince the small shallot, slice the avocado, crumble the feta, and loosely pack 6 cups baby spinach.
• Make the dressing: whisk together 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey or maple syrup, 1 tsp Dijon mustard, 1 tbsp poppy seeds, the minced shallot, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper until combined. Or shake everything in a jar until emulsified.
• Let the dressing sit 3 to 5 minutes so the shallot softens and the poppy seeds bloom; taste and adjust sweetness or salt if needed.
• In a large bowl add the spinach, sliced strawberries, thin red onion slices, toasted pecans and most of the crumbled feta (reserve a little for topping).
• Add the avocado last, then drizzle about half the dressing over the salad and gently toss to coat — use your hands or salad tongs and be gentle so the berries dont get mashed.
• Taste, then add more dressing if you like, plus a pinch more salt or pepper to finish.
• Transfer to a serving bowl, sprinkle the reserved feta and pecans on top and serve right away. If making ahead, keep dressing and avocado separate until just before serving.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 197g
• Total number of serves: 4
• Calories: 351kcal
• Fat: 29.8g
• Saturated Fat: 4.6g
• Trans Fat: 0.1g
• Polyunsaturated: 5.9g
• Monounsaturated: 15.4g
• Cholesterol: 6mg
• Sodium: 244mg
• Potassium: 591mg
• Carbohydrates: 16.5g
• Fiber: 7.2g
• Sugar: 10g
• Protein: 6.6g
• Vitamin A: 2200IU
• Vitamin C: 48mg
• Calcium: 116mg
• Iron: 1.6mg