This is the salad that announces summer has arrived — and the one I serve at every Memorial Day picnic, bridal shower, and brunch gathering from May through August. Strawberry spinach salad combines tender baby spinach with juicy fresh strawberries, creamy crumbled feta, sweet candied pecans, and a bright poppy seed dressing for the quintessential spring/summer salad that’s as beautiful as it is delicious.
Fun fact: the classic strawberry spinach salad with poppy seed dressing was invented by Helen Corbitt, a food legend who ran the kitchens at Neiman Marcus department stores in 1950s Texas. Her version became so famous it was copied by every country club, lunch ladies’ group, and church cookbook in America. The original called for sweet onion in the dressing — most modern versions skip it but it adds depth.
Why this recipe works
Wash and dry spinach WELL. Salad spinner is non-negotiable. Wet spinach = soggy salad.
Slice strawberries just before serving. Cut too early and they bleed juice that turns dressing pink and salad limp.
Candy the pecans. Plain raw pecans taste flat. 3 min in butter + sugar = sweet crunchy magic.
Ingredients
Serves 6 as a side.
6 oz (170 g) baby spinach, washed and dried
1.5 cups (250 g) fresh strawberries, hulled and sliced
Heat butter and brown sugar in a small skillet over medium heat until melted. Add pecans; stir constantly 2-3 min until coated and caramelized. Spread on parchment, separate, and cool completely.
Step 2: Make the poppy seed dressing
In a small jar, combine olive oil, apple cider vinegar, honey, poppy seeds, Dijon, salt, and pepper. Shake vigorously until emulsified. Taste and adjust honey/salt.
Step 3: Wash and dry the spinach
Rinse baby spinach in cold water; spin completely dry in a salad spinner. Press dry with clean towels if needed. Wet spinach makes soggy salad.
Step 4: Hull and slice strawberries
Hull strawberries (remove green leaves and white core). Slice each into 4-5 pieces. Do this just before assembling — strawberries bleed juice if pre-cut.
Step 5: Assemble the salad
In a large bowl, combine spinach, sliced strawberries, crumbled feta, and broken candied pecan pieces.
Step 6: Dress and serve
Drizzle dressing over salad (start with 1/2; add more to taste — over-dressing is the salad killer). Toss gently with two spoons. Serve immediately while spinach is crisp.
Nutrition information
Calories: 300 kcal per serving (1/6)
Protein: 5 g
Carbohydrates: 24 g
Fat: 22 g
Vitamin C: 80% DV
Vitamin K: 180% DV
Pro tips for the best strawberry spinach salad
Use baby spinach — mature spinach leaves are tough and need destemming.
Goat cheese is a great sub for feta — creamier and tangier.
Make dressing 24 hours ahead — flavors meld and improve. Store in fridge.
Add sliced almonds in addition to pecans for double the crunch.
Frequently asked questions
Can I use frozen strawberries?
No — they’re too watery once thawed. Use fresh in season (May-August). Out of season, sub raspberries or blueberries.
Can I prep ahead?
Yes — wash/dry spinach, make dressing, and candy pecans up to 24 hr ahead. Slice strawberries and toss just before serving.
Is this dressing healthy?
Use 1/3 cup olive oil (not vegetable oil), real honey (not corn syrup), and you have a nutritious dressing with healthy fats and antioxidants.
What main course pairs well?
Grilled chicken, baked ham, poached salmon, or roasted pork tenderloin. Anything not too saucy — the salad has plenty of flavor.
Can I add grilled chicken?
Yes — sliced grilled chicken breast turns this into a complete meal. Marinate chicken in lemon-honey for matching flavors.
