Introducing the ultimate Strawberry Spinach Salad, perfect for parties, cookouts, BBQs, and all your summer festivities! This crowd-pleaser features fresh leafy greens, juicy strawberries, crunchy toasted pecans, and tangy feta, all tossed together in a homemade poppy seed honey-lemon mustard dressing.
The Best Strawberry Spinach Salad
Easy to prepare and sure to impress, this salad is a favorite you’ll want to make all year long. It’s healthy and versatile and can be served as a starter or side dish for any spring or summer party menu, potluck, or dinner party. Whether you’re hosting a gathering or simply enjoying a meal at home, this crowd-pleasing recipe is both delicious and flexible. My other favorite summer salads at the moment are peach & blueberry spinach salad and strawberry & mango green salad.
Salad ingredients
- Spinach is packed with nutrients and antioxidants. It’s high in fiber and a good source of many vitamins and minerals. Spinach is a great source of vitamins A and C, as well as folic acid, iron, and calcium. I used baby spinach, you can also use spinach/arugula mix.
- Strawberries are incredibly rich in antioxidants, vitamins, and minerals, such as Vitamin C, Manganese, Folate, and Potassium. They are a good source of fiber. Not only are they delicious and rich in nutrients, but these berries are also beautiful and add color and brightness to any salad!
- Feta cheese adds tangy flavor and creaminess.
- Pecans. Toast them in the oven briefly (about 7-10 minutes in the preheated oven at 350 F) until they get darker in color (but not too dark!) and get crunchy. Toasted pecans are so delicious!
How to make poppy seed salad dressing
Dress this quick and easy strawberry spinach salad with a delicious homemade dressing using just 5 ingredients: honey, Dijon mustard, olive oil, lemon juice, and poppy seeds. I recommend using freshly squeezed lemon juice (not the bottled kind) and extra virgin olive oil. They provide the best flavor. Combine all dressing ingredients in a mason jar and whisk with a fork to emulsify. You can keep this salad dressing refrigerated for up to 5 days.
How to make a strawberry spinach salad
The best part about this recipe is its simplicity. Only a few simple ingredients and 15 minutes of your time – and the salad is ready in no time! Here are the basic steps (scroll down to the recipe card for the full recipe with the amounts of the ingredients):
- Combine baby spinach, sliced strawberries, and toasted pecans (some whole, some chopped) in a large bowl. Toss to combine.
- Make a homemade dressing by combining honey, Dijon mustard, olive oil, lemon juice, and poppy seeds in a mason jar and stirring with the fork until emulsified.
- Toss the salad together with the dressing.
- Divide the salad among the individual serving bowls. Top with crumbled feta cheese.
- Sprinkle each serving bowl with extra poppy seeds.
What can I use instead of spinach?
I used baby spinach, and also recommend a mix of baby spinach + peppery arugula. This salad can also be made with butter lettuce or mixed greens.
What kinds of nuts can I use?
I used toasted pecans, and also recommend shelled salted pistachios, walnuts, or pine nuts. This salad also pairs perfectly with store-bought candied nuts. If you prefer a nut-free option, simply substitute with sunflower seeds.
Make ahead tips
- Toast pecans up to 2 days in advance. Toast them in the preheated oven at 350 F for about 7 or 10 minutes. Once they are cool, keep them in a ziploc bag at room temperature or in the fridge.
- Make the salad dressing in advance. You can make it up to 5 days in advance and keep it refrigerated in a mason jar. Bring it to room temperature before serving.
- Assemble quartered strawberries, spinach, and crumbled feta cheese up to 5 hours in advance before serving. Add the nuts and the poppy seed dressing only when ready to serve. This will prevent spinach from wilting and will keep the nuts crunchy!
Storage Tips
- It’s best to serve strawberry spinach salad right away, so I recommend making just enough so that you have no leftovers.
- If you do have leftovers, the salad can be refrigerated for 2 days. It’s best to refrigerate the salad and the dressing separately.
Add protein
Summertime is the perfect season for enjoying fresh strawberries and the best of Summer’s produce! Adding protein like rotisserie chicken, grilled shrimp, salmon, pan-seared chicken, or steak to fresh salads ensures you stay full and satisfied while keeping the meal light and healthy. Here are some ideas:
- Blackened Shrimp
- Best and Simplest Pan-Seared Skinless Boneless Chicken Thighs
- Cilantro-Lime Shrimp
- Honey Garlic Glazed Salmon
- Cajun Chicken
- Cilantro-Lime Honey Garlic Salmon
Other strawberry spinach salads to try
- Strawberry Spinach Salad with Blueberries, Pecans, Feta, and Balsamic Dressing
- Strawberry Mango Green Salad
- Strawberry & Blackberry Spinach Salad with Balsamic Glaze
- Strawberry Orange Salad with Spinach, Arugula, Toasted Sliced Almonds, and Feta Cheese
- Spinach Strawberry Salad with Mango, Blueberries, Avocado, Cashews, and Balsamic Dressing
Strawberry Spinach Salad with Poppy Seed Honey-Lemon Dressing
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
Ingredients
Salad dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 3 tablespoon honey
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons poppy seeds divided
Spinach Strawberry Salad
- 6 oz baby spinach
- 12 ounces strawberries cleaned, hulled, and sliced (about 3 cups)
- ½ cup feta cheese crumbled
- ½ cup pecans toasted
Instructions
Make salad dressing
-
Combine olive oil, Dijon mustard, lemon juice, honey, and 1 tablespoon of poppy seeds in a mason jar. Whisk well with a fork for a minute or 2 until emulsified. Add more honey or mustard to taste.
Assembly
-
Combine spinach, sliced strawberries, and toasted pecans (some whole some chopped) in a large serving bowl (or in 4 individual salad bowls).
-
Add salad dressing and toss to combine.
-
Top with crumbled feta cheese and sprinkle with extra poppy seeds.
Notes
- Toast the pecans on a parchment paper-lined baking sheet in a preheated oven at 350°F for 7 to 10 minutes, until they turn slightly darker (be careful not to over-toast them). Toasted pecans are crunchier and have a fresher taste.
- Alternative leafy greens include a spinach/arugula mix or butter lettuce.
- Other nuts that complement a strawberry spinach salad are walnuts, toasted pine nuts, or salted shelled pistachios. Candied nuts are also great additions.
- For a nut-free version, simply substitute sunflower seeds.
Nutrition
Discover more from reviewer4you.com
Subscribe to get the latest posts to your email.
