Can I make this salad ahead of time?

Absolutely. Prepare all components ahead, but don’t assemble or dress until just before serving. Store ingredients separately in the fridge to keep everything crisp and fresh.

What if I don’t have pecans?

No problem—walnuts, almonds, or even pumpkin seeds can swap in for pecans. Toasting is still key for getting the most flavor out of your nuts.

How can I make this recipe dairy-free?

Just skip the feta (or use your favorite dairy-free cheese). The salad will still be delicious and full of flavor.

Will bagged pre-washed spinach work?

Yes, it works in a pinch. However, if you have the time, fresher bunches of spinach or a mix with arugula always taste best for salads like this.

Spinach Strawberry Salad Recipe

Name: Spinach Strawberry Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 3/4 cup raw pecans; 1/2 small red onion, very thinly sliced; 10 ounces fresh baby spinach (or a 50/50 blend of arugula and spinach); 1 quart strawberries, hulled and quartered (about 1 pound); 3/4 cup crumbled feta cheese (preferably block-style); 1/4 cup balsamic vinegar; 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons poppy seeds; 1 1/2 tablespoons honey; 1/2 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; 1/8 teaspoon ground black pepper

If you’re searching for a quick, vibrant, and utterly refreshing salad that’s as impressive as it is effortless, this Spinach Strawberry Salad has your name written all over it. Juicy strawberries, creamy feta, and buttery toasted pecans come together on a bed of fresh spinach, all tossed in a delightful homemade poppy seed dressing. The flavors are bold, the textures are exciting, and absolutely everything about this salad screams “make me tonight!” Whether it’s a busy weeknight dinner or a show-stopping contribution to a potluck, this recipe is your new go-to.

Why You’ll Love This Recipe

Fresh and Fast: You can have this salad on the table in just about 20 minutes from start to finish.
Deliciously Balanced: You get sweet, tangy, creamy, and crunchy in every forkful—there’s so much going on, in the best possible way.
Nutritious and Satisfying: There’s plenty of spinach for your greens, plus protein and healthy fats from the pecans and feta.
Perfect for Entertaining: It looks absolutely gorgeous on the table and can be easily doubled for a crowd.
Customizable: Adaptable to what’s in your fridge, this salad is never boring.

Ingredients You’ll Need

Let’s talk about what makes this salad shine:

Pecans: For deeply nutty crunch; toasting them brings out their flavor.
Red Onion: Adds a sharp, zippy kick but soaking in water keeps things mellow.
Baby Spinach: Tender and mild, but feel free to mix with arugula for a spicy upgrade.
Strawberries: Sweet, juicy, and in season they’re absolutely unbeatable in salads.
Feta Cheese: Opt for block feta you crumble yourself—so much creamier!
Balsamic Vinegar: Provides rich tanginess for the dressing.
Extra-Virgin Olive Oil: Gives the dressing a smooth, fruity base.
Poppy Seeds: For classic crunchy texture and a visual pop.
Honey: Balances the acidity and highlights the strawberries’ sweetness.
Dijon Mustard: Brings a subtle sharpness and helps emulsify the dressing.
Kosher Salt & Black Pepper: Essential for waking up all the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to keep things interesting? Here are some super-easy swaps and additions:

Add Avocado: Creamy avocado cubes make this salad feel luxurious.
Try Different Cheese: Goat cheese or even blue cheese for a stronger punch.
Change Up the Nuts: Walnuts or sliced almonds are great alternatives if you’re out of pecans.
Add Grilled Protein: Top with grilled chicken or shrimp to make it a main meal.
Mix in Extra Fruit: Sliced peaches, blueberries, or raspberries blend in beautifully.

Don’t be afraid to experiment—there’s no wrong way to enjoy a salad this good!

How to Make Spinach Strawberry Salad

Step 1: Toast the Pecans

Spread pecans on a baking sheet and toast in the oven at 350°F for 8-10 minutes, just until fragrant and golden on the inside. Keep a close eye near the end—they can go from toasted to burnt fast!

Step 2: Soften the Onions

Slice the red onion paper thin and soak in a bowl of cold water. This trick reduces the bite but keeps the lovely onion aroma in the background.

Step 3: Combine the Dressing

Whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper until the dressing is glossy and well mixed. Or, shake everything up in a jar with a tight lid for minimal clean-up.

Step 4: Assemble the Salad

Add spinach (or your favorite mix) to a big bowl. Top with strawberry quarters and drained onion. Drizzle about half the dressing over the salad, then toss gently until leaves are just coated.

Step 5: Add Finishing Touches

Sprinkle in crumbled feta and roughly chopped toasted pecans. Give a gentle toss to distribute all those toppings.

Step 6: Serve and Enjoy

Serve right away with the remaining dressing on the side, so everyone can top up as they like.

Pro Tips for Making the Recipe

Dress Just Before Serving: Spinach wilts quickly, so only add dressing when you’re ready to eat.
Slice Strawberries Evenly: For a salad that looks (and eats) beautifully, aim for uniform slices.
Store Extra Dressing: Keep leftover dressing in the fridge for up to five days; it’s incredible drizzled on grilled veggies too.
Taste and Adjust: Don’t hesitate to tweak the dressing’s sweetness or acidity to match your strawberries.

How to Serve

This salad works as a stunning side or a satisfying main. Try pairing it with:

Light Main Courses:

Grilled chicken, pork tenderloin, or even poached salmon are wonderful companions.

Picnic or Potluck:

Pack the undressed salad and dressing separately, then combine right before serving.

Lunch Prep:

Divide into containers for easy grab-and-go lunches. Just add dressing when you’re ready to eat!

For a special touch, scatter on some extra berries or a handful of fresh herbs like basil or mint right before serving.

Make Ahead and Storage

Storing Leftovers

Keep leftover undressed salad and dressing separate in airtight containers. The salad will last up to 4 days in the fridge; the dressing is good for about 5 days.

Freezing

This dish doesn’t freeze well—the fresh strawberries and spinach lose their texture after thawing. Stick with refrigeration.

Reheating

No reheating needed! Simply toss with fresh dressing when you’re ready to enjoy again.

FAQs

Can I make this salad ahead of time?

Absolutely. Prepare all components ahead, but don’t assemble or dress until just before serving. Store ingredients separately in the fridge to keep everything crisp and fresh.
What if I don’t have pecans?

No problem—walnuts, almonds, or even pumpkin seeds can swap in for pecans. Toasting is still key for getting the most flavor out of your nuts.
How can I make this recipe dairy-free?

Just skip the feta (or use your favorite dairy-free cheese). The salad will still be delicious and full of flavor.
Will bagged pre-washed spinach work?

Yes, it works in a pinch. However, if you have the time, fresher bunches of spinach or a mix with arugula always taste best for salads like this.

Final Thoughts

If your weeknights are busy but you still crave something fresh, lively, and utterly delicious, this Spinach Strawberry Salad is ready to shine. With simple prep, bold flavors, and endless possibilities for tweaks, it’s a recipe you’ll come back to again and again. Treat yourself (and your loved ones) to salad perfection—give it a try and see how easy and satisfying fresh really can be!