Save There's something about the first warm day of spring that makes you want to abandon heavy cooking altogether. I discovered this salad by accident one April afternoon when my farmer's market haul included the most perfect strawberries and I had just a handful of spinach left in the crisper drawer. The combination of sweet fruit, peppery greens, and those buttery candied pecans felt like a small celebration on a plate, and I've been making it ever since for anyone willing to sit outside and eat with me.
I once made this for a potluck where everyone else brought casseroles and pasta salads, and somehow this little green bowl disappeared first. A woman I'd never met before asked for the recipe as she was leaving, and the next time I saw her at the farmer's market, she stopped to tell me she'd been making it all summer. That's when I realized this wasn't just a salad I liked, but something with real staying power.
Ingredients
- Baby spinach: Use the tender stuff that comes in bags if you're in a hurry, but fresh loose spinach from the bulk section tastes noticeably better and costs less.
- Fresh strawberries: Buy them the day you're eating this, and don't slice them too early or they'll weep and make everything soggy.
- Pecan halves: The candying process here is your secret weapon, turning plain nuts into something that tastes like you bought them from a fancy food shop.
- Red onion: Just a thin sliver adds a sharp note that keeps the salad from tasting too sweet, but leave it out if you're not in the mood.
- Feta cheese: The saltiness cuts through the fruit beautifully, though crumbled goat cheese works beautifully too if that's what you have.
- Poppy seeds: They float throughout the dressing and add a subtle, almost nutty flavor that makes people ask what's different about your vinaigrette.
Instructions
- Toast the pecans until they shimmer:
- Melt butter in a skillet over medium heat, then add pecans and sugar together, stirring constantly so nothing burns. You want to watch this closely for about three to four minutes until the sugar melts and coats everything in a glossy amber layer. The smell will tell you when it's right, turning from butter into something almost toasty and caramelized.
- Cool and let them shatter:
- Spread them on parchment paper and try not to touch them while they cool, which is harder than it sounds. Once they're completely cooled, break them into rough pieces with your hands.
- Shake up the dressing:
- In a jar or bowl, combine all the dressing ingredients and whisk or shake until the vinegar and oil stop trying to separate. The honey helps emulsify everything, and the poppy seeds sink down to the bottom in a little layer that looks almost black until you stir it all together again.
- Build the salad right before serving:
- Toss spinach with strawberries, onion, and feta in your biggest bowl, then scatter the pecans on top and drizzle with dressing. The timing here matters because wet greens are nobody's idea of a good salad.
Save I remember bringing this to a Sunday dinner at my sister's house and watching everyone at the table slow down and actually taste what they were eating instead of just eating to eat. There was something about the combination of textures and the way the berries and dressing worked together that made people put down their forks between bites instead of just reaching for the next one. That's when good food becomes a conversation instead of just fuel.
When Strawberries Are at Their Peak
Spring strawberries are tender and almost too soft for heavy cooking, which is exactly why this salad suits them so well. You're honoring what makes them special instead of baking them into oblivion, and the gentle toss with cool greens keeps them bright and fresh. This is the moment to make this salad, when berries still taste like they were picked that morning and not like they traveled three states to get to your kitchen.
The Poppy Seed Dressing as Your Secret Weapon
This dressing does something quietly clever that guests don't expect from such a simple salad. The apple cider vinegar brings acidity without harshness, the honey makes it feel a little fancy, and the poppy seeds catch light and look more intentional than any store-bought bottled dressing ever could. I've had people ask me about it specifically, which tells me the dressing is doing its job right.
Ways to Make It Your Own
This salad is forgiving enough to play with depending on what you have and what you're hungry for. Candied walnuts or almonds swap in for pecans without losing anything, avocado slices add a creamy richness, and grilled chicken or shrimp turn it into more of a main course. The base of spinach and strawberries is where the magic happens, and everything else is just you making it feel like your version of this dish.
- Crumbled goat cheese works beautifully if you want something a little tangier than feta.
- A handful of fresh mint scattered on top adds a brightness that plays well with the strawberries and onion.
- If you're serving this to someone avoiding nuts, the salad still stands on its own with just the fruit and greens, though the pecans are genuinely worth making even if it's just for you.
Save This is the kind of salad that reminds you why fresh food tastes better than complicated food. It's proof that good ingredients and a little care are enough.
Recipe FAQ
- → How do I make candied pecans?
Heat butter in a skillet, add pecans and sugar, stirring until coated and the sugar melts. Cool on parchment and break apart before adding.
- → Can I make this salad vegan?
Yes, omit feta or use a plant-based alternative, and swap honey in the dressing for maple syrup.
- → What substitutes work for pecans?
Walnuts or almonds can replace pecans, offering a similar crunch and flavor profile.
- → Is the salad gluten-free?
This salad can be gluten-free if you use gluten-free pecans and check all packaged ingredients.
- → How do I prepare the poppy seed dressing?
Whisk olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper until well combined.