Strawberry and Spinach Salad

This Strawberry Spinach Salad is beautiful, healthy, and perfect for spring gatherings! It’s made with baby spinach, strawberries, red onions, goat cheese, and crunchy pecan brittle, tossed in a vanilla-balsamic poppy seed dressing.

And, above all, learn to trust your inner teacher, the burst of relaxation and freedom that rings through your whole body.

Martha Beck

When I think of strawberry spinach salad, a mixture of feelings well up inside of me. It brings me right back to our wedding catering days, along with all the beauty, excitement, anxiety, and pressure that came with it. As I type, my shoulders rise up, and my armpits are slick. The body remembers what the mind tries to forget.

I guess I have strong opinions about strawberry salad. Contrary to popular opinion, I am not team feta. Feta cheese is way too salty and overpowers the strawberries; creamy goat cheese pairs much better. I’ve had to convince many brides of this!

And leaving out the onions is a mistake; they give the salad a needed “bite.” I’ll share a tip on how to mellow them. The pecan poppyseed brittle adds excellent texture, but in a pinch, toasted pecans or sliced almonds work too.

But most important, is the dressing. When I was catering, I always used white balsamic vinegar for the most complementary flavor, but more and more, it is hard to find. If you have it, use it for the best strawberry salad dressing; otherwise, use regular balsamic, and keep in mind the better the quality, the better your balsamic vinaigrette will be. Along with poppy seeds, we add a hint of vanilla extract- our secret ingredient. To me, this, along with fresh basil, elevates the salad.

Strawberry Spinach Salad Ingredients

• Strawberries: If using small, farmers market strawberries, halve or quarter them so they hold up better. In-season, ripe strawberries are best!
• Spinach: Use baby spinach or a combo of spinach and arugula.
• Fresh basil: Adds extra herby spring flavor!
• Red onion: Thinly sliced red onion is a must. But I’ll show you how to “mellow” them.
• Goat cheese: Use crumbled goat cheese for a flavor that really complements this salad.
• Toasted pecans: Or sub with toasted slivered almonds. Alternatively, make our pecan brittle for even more flavor!
• Strawberry salad dressing: Extra virgin olive oil, balsamic vinegar (use white balsamic for the best flavor!), maple syrup, vanilla extract, poppy seeds, salt, pepper, and garlic.
• Pecan brittle: Optional, but really elevates! Pecans, poppyseeds, maple syrup, salt, and pepper.

Variations and Substitutions

• To create a meal out of this salad, top it with chicken breast, shredded chicken or your favorite protein. If you are vegetarian, add an avocado.
• Try different nuts or seeds- Slivered almonds, pistachios, walnuts, or pumpkin seeds.
• Add other fresh berries! In addition to the strawberries, you can add blueberries, raspberries, or blackberries.
• Feta Cheese- While I personally detest feta in this salad, if you absolutely must use it, use sheep’s milk feta (a block stored in water), which is less salty and more creamy. Some people enjoy blue cheese in the salad as well.

How to Make Strawberry Spinach Salad recipe

1. Make the pecan brittle. If using, make the pecan-poppy seed brittle first (see below). You can also use toasted pecans.

2. Whisk the dressing. Add all of the dressing ingredients to a bowl and whisk together. Or shake it in a jar! Or use a mini blender, adding the poppy seeds after you blend. (I personally love the consistency of the dressing when it is blended.)

3. Mellow the onions (optional). If sensitive to onions, soak the sliced onions in a bowl of cold salted water. Drain before using.

4. Assemble. Add the lettuce, sliced strawberries, basil, drained onions, and pecans (reserve some for the top) to an extra-large bowl. Re-whisk the poppyseed dressing and add enough to lightly coat the salad. Toss. Then sprinkle in the crumbled goat cheese, saving a couple tablespoons for the top.

5. Serve. Transfer the salad to a large platter or serving bowl and top with the remaining pecans and goat cheese.

How to Make Pecan Brittle

1. Toast pecans. Add pecans to a medium non-stick skillet and toast them over medium heat, stirring for about 5 minutes.

2. Add remaining ingredients to coat. Season the pecans with salt and pepper, pour in 1-2 tablespoons of maple syrup, and add a teaspoon of poppy seeds (optional).

3. Let bubble for 30-60 seconds before turning off the heat.

4. Cool. Fluff up the mixture, then transfer to a plate to cool. It will harden as it cools, but you can also place it in the freezer to speed up the process.

Alternatively, you can make our Maple Pecans in the oven, or just use toasted pecans or candied pecans.

Storage & Make-Ahead

This salad is best enjoyed on the day it is prepared, but if you plan to save leftovers, serve the dressing on the side and store it separately from the salad.

If serving a crowd, use a blender to make big batches of the dressing (adding poppy seeds after blending). Dressing can be stored in the refrigerator for up to 3 days.

The brittle can be made 3 days ahead of time and stored on the counter.

Pre-crumble the goat cheese when it is very cold (Tip: place the goat cheese log in the freezer for 15 minutes first, so it hardens a bit. Use a fork to crumble it out of the package. Small crumbles are best, and this is tricky in warm weather. Store the pre-crumbled goat cheese in the fridge for up to 3 days.

Prep the strawberries on the day you plan to serve the salad. Assemble and dress the salad right before serving.

Serving Suggestions

This strawberry salad is the perfect addition for a brunch table or spring party. Use our Easter Recipes or Mother’s Day Brunch Recipes for inspiration!

Or make it a meal by topping the salad with a protein like chicken breast or shredded chicken. If you are vegetarian, add an avocado!

Give this spinach strawberry salad a try, and I hope you enjoy it! Please remember to rate the recipe ⭐️ and leave your adaptations in the comments so others can read them too.

More Spring Salad Recipes!

Asparagus Salad with Lemon, Olives, and Mint

Blackberry Salad with Arugula and Basil

Cobb Salad

Spring Lentil Salad

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