Strawberry Spinach Poppy Vinaigrette

There was this one Tuesday at the farmers market when strawberries were piled so high they seemed to spill onto the pavement, and I bought more than any reasonable person should. The farmer told me they'd been picked that morning, still warm from the sun, and I knew exactly what they needed to become. Not dessert. Something brighter and more surprising.

I first made this for a book club meeting when I completely forgot to plan an actual meal. Everyone arrived expecting snacks, and there I was with a giant bowl of greens and berries, hoping nobody would notice the lack of anything substantial. They demolished it. Someone asked for the recipe before we'd even discussed the book.

Ingredients

• Baby spinach: Those tender baby leaves matter here, they're sweet and mild unlike mature spinach which can feel like eating a lawn
• Fresh strawberries: Only use berries that smell fragrant when you hover over the container, because flavor lives in that aroma
• Feta cheese: The salty crumble cuts through the sweet fruit and brings everything together, plus goat cheese works if you prefer something creamier
• Red onion: Paper-thin slices give just enough sharp bite without overwhelming the delicate berries
• Toasted pecans or almonds: Toasting transforms them from merely nuts into something aromatic and essential for that satisfying crunch
• Extra virgin olive oil: Use one you'd drizzle on bread, because the dressing's simplicity means the oil quality really shines through
• Apple cider vinegar: Adds a fruity brightness that white vinegar can't match, and it mellows beautifully with honey
• Honey or maple syrup: Just enough to bridge the gap between tangy vinegar and sweet strawberries without making it dessert
• Dijon mustard: The secret that emulsifies everything and gives the dressing that restaurant-quality velvety texture
• Poppy seeds: These aren't just garnish, they add a subtle nutty flavor and the tiniest crunch in every bite

Instructions

Whisk together the vinaigrette:

Combine olive oil, vinegar, honey, mustard, poppy seeds, salt, and pepper in a small jar with a tight-fitting lid, then shake vigorously until it thickens and looks like proper dressing. Let it sit for at least five minutes so the flavors can get acquainted and the poppy seeds soften slightly.

Build your salad base:

Pile the spinach into your widest, most generous bowl, then scatter sliced strawberries, red onion, and most of the feta across the top like you're arranging something artful. Leave a little feta for the final touch, and don't toss anything yet.

Dress and serve immediately:

Drizzle about half the vinaigrette over the salad and toss gently with your hands or salad tongs, adding more dressing as needed until every leaf is glossy but not drowning. Top with the remaining feta and toasted nuts, then bring it to the table while it still looks impossibly vibrant.

Save

This salad has become my go-to contribution to every potluck and summer dinner party, mostly because it looks like I put in way more effort than I actually did. There's something about those ruby-red strawberries against emerald spinach that makes people assume it's complicated, and I've learned not to correct them.

Timing Is Everything

I've learned the hard way that dressed spinach wilts into something resembling wet tissue paper within fifteen minutes. The trick is tossing everything except the nuts and dressing beforehand, then adding those final touches right when you're ready to serve. The nuts stay crunchy and the greens stay perky, which is the difference between a salad that sings and one that feels like an afterthought.

The Berry Selection

After years of making this, I've discovered that smaller strawberries actually work better than those enormous ones that look impressive but taste watery inside. The little ones pack more flavor per bite, and they slice into perfect rounds that distribute sweetness throughout every forkful. If they're not fragrant at the market, they won't suddenly become sweet in your salad.

Make-Ahead Strategy

The vinaigrette keeps beautifully in the refrigerator for at least two weeks, and I always make a double batch to keep on hand for emergency salads. Wash and dry your spinach, store it between paper towels, slice your onions, and hull those strawberries. When dinner time arrives, you're literally five minutes away from something that looks and tastes like you spent forever on it.

• If your strawberries aren't perfectly sweet, add another half teaspoon of honey to the dressing
• The salad needs way more salt than you think, so keep tasting and adjusting until the flavors pop
• Leftover dressed salad will be soggy by tomorrow, so only dress what you'll actually eat

Save

Sometimes the simplest recipes are the ones that stick around, and this strawberry salad has earned its permanent place in my rotation. It's fresh, it's fast, and somehow it never fails to make a Tuesday dinner feel like something special.

Common Recipe Questions

→ What type of nuts are best for this salad?

Toasted pecans or sliced almonds add a delightful crunch and complement the sweet and tangy flavors well.

→ Can I prepare the vinaigrette in advance?

Yes, the poppy seed vinaigrette can be made ahead and stored refrigerated for up to 3 days for convenience.

→ What cheese pairs well with the salad?

Crumbled feta cheese provides a creamy, tangy contrast, but goat cheese is a suitable alternative if preferred.

→ How can I make this dish suitable for a nut allergy?

Simply omit the nuts or substitute with seeds like sunflower seeds to maintain texture without allergens.

→ What beverages complement this salad?

Light white wines such as Sauvignon Blanc or chilled rosé pair beautifully with the fresh and tangy flavors.