Sweet strawberries, baby spinach, candied pecans, and a tangy poppy seed dressing make the summer salad you crave on repeat. ♡
This strawberry spinach salad is the 10 minute healthy lunch that tastes like a treat. Sweet berries, tender spinach, salty feta, and a sweet-tart poppy seed vinaigrette create every bite balance you want in a salad. For more ideas, see our Tuna Rice Bowl.
It comes together in the time it takes to wash the spinach. Perfect for lunch, potlucks, or a light dinner in the hot months. Let’s make it together.
Ingredients
Strawberry Spinach Salad
- 6 cups baby spinach
- 2 cups strawberries, hulled and sliced
- 1/2 cup feta cheese, crumbled
- 1/2 red onion, thinly sliced
- 1/2 cup pecans
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1/4 cup olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tsp dijon mustard
- 1 tsp poppy seeds
How to Make Strawberry Spinach Salad
- **Candy.** Toast pecans in a dry skillet for 3 minutes. Add brown sugar and salt, stirring constantly for 2 minutes until the sugar melts and coats the pecans. Spread on parchment to cool.
- **Whisk.** Combine olive oil, apple cider vinegar, honey, dijon, and poppy seeds in a jar. Shake until emulsified.
- **Layer.** Spread spinach in a large bowl. Top with strawberries, feta, red onion, and candied pecans.
- **Dress.** Drizzle with dressing right before serving.
- **Toss.** Gently toss to coat, being careful not to crush the berries.
- **Serve.** Plate immediately while the spinach is still crisp.
Why This Recipe Works
Strawberries and spinach are a powerhouse pairing. The vitamin C in the berries helps your body absorb the iron in the spinach, which makes this healthy summer salad as nutritious as it is delicious. That is why it shows up on every nutritionist’s repeat list.
The candied pecans are a 5 minute game changer. A quick stovetop caramel of pecans, brown sugar, and a pinch of salt gives you that sweet-salty-crunchy element that most salads miss. Without them this salad is good. With them it is crave-worthy.
The poppy seed dressing brings balance. The sweetness complements the berries, the acidity cuts the richness of the feta, and the poppy seeds add visual and textural interest. Whisking the dressing with dijon mustard helps it emulsify so it stays blended instead of separating in the bowl. For more ideas, see our Edamame Salad.
Tips
- Dress the salad right before serving. Spinach wilts fast once dressed.
- Store undressed components separately in the fridge for up to 3 days.
- Make the candied pecans up to 1 week ahead. Store in an airtight container.
- Slice strawberries thick (not thin) so they do not get lost in the leaves.
- Use baby spinach, not mature. Mature spinach is tough and bitter in salad form.
- For the freshest salad, toss with dressing 1 minute before serving, not longer.
Variations
- Add grilled chicken or shrimp for a protein-packed main.
- Swap feta for goat cheese or blue cheese for a richer note.
- Use mixed greens or arugula instead of spinach.
- Add sliced peaches or blueberries in place of some strawberries.
- Swap pecans for walnuts, almonds, or pine nuts.
- Skip the candied nuts and use plain toasted nuts for a less sweet version.
Looking for more ideas? Try our Chicken Caesar Wrap or Crispy Buffalo Chicken Wraps next.
Common Mistakes to Avoid
- Dressing the salad too early: Dress right before serving. Spinach wilts into a sad puddle within 10 minutes of hitting the dressing.
- Using mature spinach: Baby spinach is tender and sweet. Mature spinach is tough and bitter when raw.
- Skipping the candied pecans: The sweet-salty crunch is what makes this salad crave-worthy. Don’t skip. They take 5 minutes.
- Slicing strawberries too thin: Thick slices hold their shape and give you berry pops in every bite. Thin slices disappear into the leaves.
Strawberry Spinach Salad
Ingredients
Method
- **Candy.** Toast pecans in a dry skillet for 3 minutes. Add brown sugar and salt, stirring constantly for 2 minutes until the sugar melts and coats the pecans. Spread on parchment to cool.
- **Whisk.** Combine olive oil, apple cider vinegar, honey, dijon, and poppy seeds in a jar. Shake until emulsified.
- **Layer.** Spread spinach in a large bowl. Top with strawberries, feta, red onion, and candied pecans.
- **Dress.** Drizzle with dressing right before serving.
- **Toss.** Gently toss to coat, being careful not to crush the berries.
- **Serve.** Plate immediately while the spinach is still crisp.
Notes
Source: USDA FoodData Central for nutrition estimates.
