Strawberry Spinach Poppy Seed

I threw this salad together on a warm May afternoon when unexpected guests showed up and I had nothing but greens and some berries in the fridge. The poppy seed dressing came from a half-remembered jar I used to buy at the farmers market, recreated with whatever I had on hand. It turned out better than anything store-bought, and now I make it every time strawberries come into season. That improvised lunch became my most-requested spring dish.

I served this to my sister after she spent all morning helping me reorganize the pantry. She ate two bowls standing at the counter, declared it restaurant-quality, and asked me to write down the dressing recipe on a napkin. That crumpled napkin is still pinned to her fridge. Sometimes the best compliments come between bites when someone forgets to talk because they are too busy eating.

Ingredients

• Baby spinach: Go for the tender, small leaves that don't need chopping, they soak up dressing without wilting into mush if you toss right before serving.
• Fresh strawberries: Look for firm, fragrant berries and slice them thin so every forkful gets a little sweetness instead of one giant chunk.
• Red onion: Slice it as thin as you can manage, the sharpness mellows when it mingles with the honey in the dressing.
• Feta cheese: Crumbled feta adds creamy, salty pockets that contrast perfectly with the fruit, I prefer blocks you crumble yourself over pre-crumbled for better texture.
• Pecans or walnuts: Toasting them for a few minutes in a dry skillet wakes up their flavor and adds a nutty warmth you will notice in every bite.
• Sunflower seeds: Optional, but they add extra crunch and a subtle earthiness that ties everything together.
• Olive oil: Use a good extra virgin since it is the base of your dressing, the fruitiness comes through and makes the whole thing taste more vibrant.
• Apple cider vinegar: Brings tanginess without being too sharp, and it plays nicely with the sweetness of the honey and berries.
• Honey or maple syrup: Just enough to balance the acid, I like honey for floral notes but maple works if you want it vegan.
• Lemon juice: Freshly squeezed brightens the dressing and keeps the strawberries from tasting flat.
• Dijon mustard: This is the secret emulsifier that keeps your dressing from separating, plus it adds a subtle kick.
• Poppy seeds: They don't add much flavor, but the tiny crunch and visual speckle make the dressing feel special and homemade.

Instructions

Make the dressing:

In a small bowl or a jar with a lid, whisk together the olive oil, vinegar, honey, lemon juice, and mustard until smooth. Stir in the poppy seeds and season with salt and pepper, tasting as you go. If you are using a jar, just shake it hard for about 30 seconds and you are done.

Prep the salad:

Toss the spinach, strawberries, red onion, feta, toasted nuts, and sunflower seeds into a large bowl. Keep everything loose and airy so the dressing can coat each piece evenly.

Dress and serve:

Drizzle the poppy seed dressing over the salad right before you plan to eat, then toss gently with your hands or two big spoons. Serve immediately while the spinach is still crisp and the berries are bright.

Save

My neighbor brought me a pint of strawberries from her garden one June morning, still warm from the sun. I made this salad for lunch and ate it on the back porch, and the sweetness of those berries against the tangy dressing felt like summer distilled into a bowl. It is funny how a simple combination can turn into a memory you revisit every time the season rolls around.

How to Store and Make Ahead

Keep the dressing in a sealed jar in the fridge for up to a week, just shake it before using since it will separate. Prep all your salad ingredients and store them separately in airtight containers, then assemble and dress right before serving. I have learned the hard way that a pre-dressed salad is a wilted salad, so resist the urge to toss it early even if you are in a rush.

Variations and Swaps

Swap goat cheese for feta if you want something creamier and milder, or try blue cheese if you like a bold, funky contrast. Almonds or candied walnuts work beautifully in place of pecans, and you can toss in grilled chicken, chickpeas, or even sliced avocado to make it more filling. I have used blueberries or mandarin oranges when strawberries are not in season, and the salad still sings.

Serving Suggestions

This salad shines as a light lunch on its own, or serve it alongside grilled fish, roasted chicken, or a simple pasta for a complete meal. It pairs beautifully with a chilled Sauvignon Blanc or a dry rosé, and I have even brought it to potlucks where it disappears before the main course hits the table. If you want to make it heartier, pile it onto a piece of crusty bread with a smear of cream cheese for an open-faced sandwich that feels both fancy and effortless.

• Add a handful of arugula for a peppery bite that cuts through the sweetness.
• Drizzle a little balsamic glaze over the top for an extra layer of tangy richness.
• Serve it in individual bowls or mason jars for a picnic or packed lunch that looks as good as it tastes.

Save

This salad has become my go-to whenever I need something that feels special but does not require much effort. I hope it finds a spot in your regular rotation, especially when the berries are ripe and the sun is out.

Recipe Questions & Answers

→ What dressing ingredients enhance the salad's flavor?

The dressing combines olive oil, apple cider vinegar, honey or maple syrup, fresh lemon juice, Dijon mustard, and poppy seeds, creating a balanced tangy and slightly sweet flavor.

→ Can the nuts in the salad be substituted?

Yes, pecans can be replaced with walnuts or almonds to suit taste preferences or dietary needs.

→ How can this dish be adapted for vegan diets?

Use maple syrup instead of honey and replace feta with a vegan cheese alternative to keep the salad plant-based.

→ What are some protein options to add?

Grilled chicken or chickpeas can be added for a protein boost without disrupting the fresh flavors.

→ How should the salad be served for best freshness?

Drizzle the dressing over the salad just before serving and toss gently to evenly coat all ingredients, preserving texture and freshness.