Save One Sunday afternoon, my neighbor handed me a bowl of strawberry spinach salad and said, 'Try this cold.' I was skeptical—spinach and strawberries seemed like an odd pairing—but the moment that poppy seed dressing hit my tongue, something clicked. The sweetness, the tang, the way the nuts stayed crispy despite the juice from the berries: it was simple magic. I've made it at least a dozen times since, and every spring when strawberries show up at the market, I think of that moment and smile.
I served this at a small gathering last summer, and something unexpected happened: the salad disappeared before the main course even arrived. My sister, who normally picks at greens, came back for thirds. That's when I realized this wasn't just a side dish—it was the kind of simple, honest food that people actually want to eat.
Ingredients
- Fresh baby spinach (150g): Look for leaves that are perky and bright, not wilted or dark; they should feel tender enough to eat raw.
- Strawberries (250g), hulled and sliced: Choose ripe, fragrant berries that give slightly when pressed; they'll release their juice into the dressing and make everything taste better.
- Toasted pecans or sliced almonds (60g): Toasting them yourself takes five minutes and transforms a forgettable ingredient into something with real presence.
- Crumbled feta cheese (50g, optional): The salty funk cuts through the sweetness and adds texture; skip it only if you need to keep things vegan.
- Red onion, thinly sliced (2 tablespoons, optional): A little sharpness keeps the salad from feeling one-note and heavy.
- Extra-virgin olive oil (60ml): Don't cheap out here; a good oil is half the dressing.
- Apple cider vinegar (2 tablespoons): Gentler than red wine vinegar and it complements the strawberries without fighting them.
- Honey or maple syrup (1 tablespoon): This bridges the sweet and savory, but a light hand keeps it from tasting like dessert.
- Poppy seeds (1 tablespoon): They scatter across the salad like tiny flavor grenades and catch in your teeth in the best way.
- Dijon mustard (1 teaspoon): Just enough to emulsify the dressing and add mustard's quiet complexity.
- Sea salt and black pepper: Taste as you go; salt blooms differently on raw spinach than you'd expect.
Instructions
- Assemble your bowl:
- Tear or roughly chop the spinach into a large bowl—don't be too precious about it—then scatter the strawberries, nuts, feta, and red onion on top. At this stage it looks chaotic, but that's the point.
- Make the dressing:
- Combine the oil, vinegar, honey, poppy seeds, mustard, salt, and pepper in a jar or small bowl. Whisk it hard for about a minute until the dressing emulsifies and turns slightly pale and creamy; this is what makes it cling to the leaves.
- Dress and serve:
- Drizzle the dressing over the salad just before eating, then gently toss everything until the spinach is coated but not crushed. Serve right away so the crunch lasts.
Save I remember my daughter asking why the salad was 'sparkling'—it took me a moment to realize she meant the poppy seeds catching the light. Food shouldn't need a reason to be beautiful, but it was a reminder that the small details matter.
The Sweetness Question
The dressing walks a line between sweet and savory, and that balance is everything. Too much honey and it tastes like a dessert pretending to be salad; too little and it feels thin and vinegary. I've landed on one tablespoon as the sweet spot, but your palate might swing a different direction. Taste the dressing on a strawberry or a spinach leaf before you dress the whole bowl—it takes thirty seconds and prevents regret.
Why This Salad Works in Any Season
People assume this is strictly a summer dish because of the strawberries, but I've made it in February with beautiful berries from the farmer's market and it reminded me why winter farmers' markets exist. The contrast between cool, crisp spinach and warm-season fruit creates a feeling of defiance in your mouth, especially when the weather outside is gray. Spring and fall both feel like natural homes for this salad too—it's light enough to follow a heavier meal and bright enough to wake you up when the seasons shift.
Small Tweaks That Keep It Interesting
The beauty of this salad is that it's flexible without losing its identity. Swap the nuts around, change the ratio of strawberries to spinach based on what looks good that day, try candied pecans if you're feeling fancy, or add shredded beets for earthiness and color. If you want protein, grilled chicken thighs work better than the breast meat—they stay juicy and won't dry out while you're assembling everything. The dressing works on almost any green you have on hand, so feel free to use arugula, mixed greens, or even kale if you're brave enough to dress it earlier and let it soften slightly.
- Candied or spiced nuts add depth without extra effort.
- A handful of fresh mint scattered on top brings brightness that surprises people.
- If serving a crowd, make the dressing in a larger batch and keep it separate until the moment you serve.
Save This salad has become my go-to for potlucks, weeknight dinners, and moments when I need to remember that good food doesn't require hours in the kitchen. It's proof that simplicity, done well, is never boring.