Pin It I discovered this salad on a sweltering July afternoon when my farmer's market haul felt too heavy and promising to waste on anything ordinary. The strawberries were at that perfect peak—almost too fragrant to believe—and I had baby spinach that needed using. Something about the combination felt natural, inevitable even, so I threw it together with pecans I'd candied on impulse and a dressing I whisked together thinking about balance. That first bite, with the warm sweetness of the candied nuts giving way to cool, peppery spinach and bright berries, felt like summer finally making sense on a plate.
I made this for a friend's potluck in her screened porch, and the moment I opened the container, the smell of strawberries and fresh spinach somehow made the whole gathering feel less chaotic, less performative. People kept coming back for just one more serving, and I watched my usually reserved neighbor take seconds without even noticing. That's when I knew this wasn't just another salad.
Ingredients
- Baby spinach: Buy it pre-washed if you can; it saves time and the tender leaves hold the dressing without getting bruised.
- Fresh strawberries: Hunt for ones that smell almost too strong—that fragrance means flavor, and slice them just before serving so they don't turn into jam.
- Pecan halves: Toast them gently in that butter-sugar mixture; they're forgiving but not infinitely so, and the edges brown faster than you'd think.
- Red onion: Paper-thin slices give you the bite without the punch; it's optional, but it adds something the other ingredients can't.
- Feta cheese: Crumbled generously, it keeps the salad from feeling too light, though it's just as good without if dairy isn't your thing.
- Olive oil: Use something you actually like the taste of, not whatever's cheapest.
- Apple cider vinegar: The slight funk it brings is what makes this dressing different from every other vinaigrette you've ever made.
- Honey: Rounds out the vinegar and brings a quiet sweetness that doesn't announce itself.
- Poppy seeds: Tiny but essential; they add texture and a floral note that ties everything together.
- Dijon mustard: Just a touch, but it emulsifies the whole dressing and keeps the oil and vinegar from separating.
Instructions
- Toast your pecans in butter and sugar:
- Melt butter over medium heat, add pecans and sugar, and stir almost constantly for three to four minutes until the sugar turns golden and each pecan is coated. Watch the heat—too high and they'll taste burnt, too low and they'll stay pale and slightly oily.
- Cool them completely on parchment:
- Spread them on parchment paper and resist the urge to touch them until they're cool and crispy. Breaking them apart when they're still warm will turn them into a sticky mess.
- Whisk your dressing together:
- Combine oil, vinegar, honey, poppy seeds, mustard, salt, and pepper in a small bowl or jar and whisk until the mixture becomes slightly thick and creamy. Taste as you go and adjust the acid or sweetness if needed.
- Build your salad in layers:
- Put spinach in a large bowl first, then add strawberries, red onion, feta, and pecans in whatever arrangement feels natural. Dress just before serving so nothing gets soggy or tired.
Pin It There's a moment in summer cooking when you stop thinking about effort and technique and just feel grateful for ingredients this good. This salad became one of those moments for me—something I could make half-asleep and still have it taste like I'd spent the afternoon in the kitchen.
Why the Poppy Seed Dressing Works
Most vinaigrettes taste the same whether you're pouring them over iceberg or arugula, but poppy seeds change everything. They catch the light, add a subtle texture, and bring a floral, almost nutty flavor that strawberries seem designed to meet. The apple cider vinegar is sharper than white wine vinegar but softer than champagne, which means it doesn't bully the berries or the greens; it just sharpens everything around it. I've learned that this dressing gets better if you make it an hour or two ahead and let the poppy seeds soften and bloom in the oil and vinegar.
Customizing Without Losing the Plot
The beauty of this salad is that it asks for substitutions. If pecans feel too rich, walnuts or even sliced almonds work fine, though they won't be quite as buttery. If dairy is off the table, leave the feta out; the salad stands on its own, though some people swear by a handful of sunflower seeds instead. Grilled chicken transforms it into something more substantial for lunch, and thin slices of avocado add a creaminess that feels luxurious.
Timing and Prep for Gatherings
Make the candied pecans in the morning if you want; they'll keep in an airtight container all day. Wash and dry your spinach ahead of time too, but don't slice strawberries or make the dressing until an hour or two before you serve. Red onion, by contrast, actually benefits from being sliced a bit early; it mellows and becomes less aggressively sharp. The dressing should be whisked fresh, but it doesn't suffer for sitting in a jar until dinner time.
- If you're transporting this to a potluck, pack the dressing separately and combine everything just before serving.
- Leftover candied pecans are dangerous; they never make it to the next salad because you'll eat them straight from the container.
- A squeeze of fresh lemon juice at the very end brightens everything if you feel like the salad needs one more layer of refinement.
Pin It This salad has a way of making ordinary weeknights feel special without asking for much in return. It's one of those recipes that reminds you why cooking matters in the first place.
Recipe FAQs
- → How do I make the candied pecans?
Melt butter in a skillet over medium heat, add pecans and sugar, stirring constantly until coated and caramelized, then cool on parchment paper before separating.
- → Can I make the dressing ahead of time?
Yes, the poppy seed dressing can be whisked together in advance and stored in the refrigerator for up to three days.
- → What can I substitute for feta cheese?
For a dairy-free alternative, use plant-based cheese or omit it altogether to maintain the fresh flavor profile.
- → Are there variations for this salad?
Try adding grilled chicken, sliced avocado, or substituting pecans with walnuts or almonds to customize texture and protein content.
- → Is this suitable for gluten-free diets?
Yes, as long as all ingredient labels confirm gluten-free status, this dish is suitable for gluten-sensitive individuals.