Save to Pinterest There's something about the first warm day of spring that makes me crave salad, and this strawberry spinach combination has become my go-to when I want something that feels both indulgent and light. I discovered it years ago at a farmers market in May, watching someone pile impossible amounts of greens into a box while humming to herself, and I thought, why not try that at home? The candied pecans are what sealed the deal—that sweet, buttery crunch against soft strawberries felt like a small revelation.
I remember making this for a lunch with my neighbor who kept apologizing for being on a salad kick, and after one bite she actually paused mid-sentence. That moment—watching someone rediscover how good fresh vegetables could taste—made me realize the poppy seed dressing was doing something special, something almost herbaceous and sweet at the same time.
Ingredients
- Baby spinach: The tender leaves hold up better than mature spinach and won't overpower the delicate strawberries; make sure it's really dry or the dressing will slip right off.
- Fresh strawberries: Hull them gently and slice just before serving so they stay bright and don't weep liquid into the greens.
- Pecan halves: Candying them yourself takes barely five minutes and tastes infinitely better than store-bought versions.
- Red onion: Just a whisper of it adds a sharp note that balances the sweetness; if you're sensitive to raw onion bite, soak the slices in cold water for ten minutes first.
- Feta cheese: The creamy, salty crumbles anchor everything together, though you can skip it if you prefer the salad lighter.
- Poppy seed dressing: The honey and mustard create an emulsion that clings to the leaves, while the poppy seeds add unexpected texture and a subtle nutty flavor.
Instructions
- Toast the pecans in butter and sugar:
- Melt butter in a small skillet over medium heat, then add the pecan halves and granulated sugar, stirring constantly so everything coats evenly. You'll know they're ready when the butter smells toasty and the sugar has melted into a light glaze, about three to four minutes—don't walk away, as they can go from perfect to burnt quickly.
- Cool the pecans on parchment:
- Pour them onto a sheet of parchment paper to cool completely, then break them apart with your fingers once they've hardened. They'll crisp up beautifully as they cool.
- Whisk together the dressing:
- In a small bowl or jar, combine olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper, whisking until everything comes together into an emulsion. Taste it and adjust the mustard or honey to your preference.
- Build the salad:
- Toss the dry spinach with the strawberry slices, thin red onion, and crumbled feta in a large bowl, then scatter the cooled pecans over top. Just before serving, drizzle with the poppy seed dressing and toss gently to coat everything evenly.
Save to Pinterest This salad turned into more than just a side dish one summer when I served it at a small gathering and someone asked for the recipe before dessert even arrived. That's when I realized that the best meals aren't always the complicated ones—sometimes they're the ones that taste like springtime and remind people why they fell in love with eating fresh food in the first place.
Making It Your Own
The beauty of this salad is how easily it bends to what you have on hand or what you're in the mood for. I've added grilled chicken when I wanted more protein, thrown in sliced avocado for creaminess, and even swapped the pecans for candied walnuts or almonds when that's what I found in the pantry. Each version feels different but equally at home on a spring table.
Dressing Tips and Tricks
The poppy seed dressing is forgiving and adaptable, which is why I make it so often for other salads too. You can whisk it in a bowl, but I prefer shaking it in a jar because it emulsifies better with the vigorous motion, and cleanup is instant. If you want to make it ahead, keep it separate from the salad and give it a quick shake before drizzling.
Variations and Substitutions
This salad welcomes creative swaps without losing its character. For a vegan version, skip the feta and use maple syrup instead of honey in the dressing—you won't miss the dairy at all. The poppy seed dressing works beautifully with other green salads too, and I've even drizzled it over roasted vegetables when I wanted something a little different.
- If pecans aren't in your budget or pantry, walnuts or almonds work just as well when candied the same way.
- Red onion can be omitted entirely if you prefer a milder flavor, or doubled if you love that sharp bite.
- Feta is optional, so feel free to leave it out for a lighter salad or substitute any crumbly cheese you enjoy.
Save to Pinterest This salad has become my shorthand for spring cooking, a dish I reach for when I want to celebrate seasonal strawberries without overthinking it. Make it once and it'll likely become a regular on your table too.
Recipe FAQs
- → How do I candy pecans for the salad?
Cook pecans in butter and sugar over medium heat, stirring constantly until coated and glossy. Let cool on parchment before breaking apart.
- → Can I make the dressing ahead of time?
Yes, the poppy seed dressing can be whisked together and stored refrigerated for up to 3 days, but dress the salad just before serving.
- → What can I substitute for feta cheese?
For a dairy-free option, omit feta or use plant-based cheese alternatives to maintain the creamy texture.
- → How to keep the strawberries fresh in the salad?
Wash and hull strawberries just before assembling. Adding them last and serving promptly helps preserve their freshness.
- → Are there nut-free alternatives for candied pecans?
Yes, walnuts or almonds can be used to candy as a substitute, or omit nuts if allergies are a concern.