Fresh Strawberry Spinach Salad with Poppy Seed Dressing – Easy Summer Recipe

Imagine the sound of summer laughter drifting through your kitchen, the sunlight streaming in, and the sweet, heady aroma of fresh strawberries meeting a hint of tangy vinaigrette. That’s the heart of this Fresh Strawberry Spinach Salad with Poppy Seed Dressing. Honestly, the first time I tossed together this salad, I was a little skeptical—could something this simple really taste that good? But when I took that first bite—a juicy, sun-warmed strawberry nestled among tender baby spinach, creamy feta, crunchy pecans, and that irresistibly sweet-tart poppy seed dressing—it was like all the best parts of summer wrapped up on a fork. That was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Back when I was knee-high to a grasshopper, my grandma used to serve a version of this salad at every family picnic. She’d haul out a big wooden bowl, pile in the garden-fresh spinach, and slice strawberries right off the vine. I remember sneaking little bites before the salad was even dressed—couldn’t help myself! Years later, when I tried recreating her dish during a rainy weekend (feeling a little nostalgic, I’ll admit), I stumbled on the magic of homemade poppy seed dressing. Let’s face it: store-bought doesn’t even come close. I wish I’d discovered that trick years ago.

When I serve this salad at family gatherings, it’s the first thing to disappear. My kids pick out the strawberries, my husband goes for extra dressing, and even the “salad skeptics” come back for seconds. It’s dangerously easy to make, pure, nostalgic comfort on a plate, and, I’m not kidding, it brightens up any dinner table or Pinterest board. Whether you’re looking for a potluck showstopper or a sweet treat for your lunchbox, this is the kind of recipe you’re going to want to bookmark. I’ve tested it at least a dozen times (in the name of research, of course), and it’s now a staple for picnics, gifting, and those moments when you just want a salad that feels like a warm hug.

Why You’ll Love This Fresh Strawberry Spinach Salad with Poppy Seed Dressing

Let me share some experience-driven reasons why this salad has become a fan favorite at our house—and why it’ll probably do the same for you. I’ve made more salads than I care to count (salad fatigue is real, folks!), but this one stands out every time. Here’s why:

• Quick & Easy: You can have this salad on the table in under 15 minutes, making it perfect for busy weeknights or last-minute BBQ invites.
• Simple Ingredients: No wild goose chase at the grocery store. You probably already have most of these in your fridge or pantry. I’m talking fresh spinach, strawberries, and a few pantry staples for the dressing.
• Perfect for Gatherings: Whether it’s brunch, a backyard picnic, or a holiday potluck, this salad looks gorgeous and always gets compliments.
• Crowd-Pleaser: Kids love the sweet strawberries, adults appreciate the balanced flavors, and even salad skeptics go back for seconds (I’ve witnessed it firsthand).
• Unbelievably Delicious: The combo of juicy berries, creamy cheese, and crunchy nuts with the poppy seed dressing? It’s next-level comfort food, refreshing but hearty.

What makes my Fresh Strawberry Spinach Salad with Poppy Seed Dressing different? For starters, I don’t skimp on the strawberries. I use a homemade dressing that’s just the right balance of sweet and tangy—no gloppy, sugary bottled stuff here. The toasted pecans add texture, the feta brings a salty bite, and the dressing pulls everything together. I’ve tested it with different cheeses, nuts, and even added grilled chicken for a main course twist. This salad adapts to what you have, but always feels special.

It’s the kind of recipe that makes you close your eyes and savor that first forkful—crisp, fresh, with a hint of nostalgia. It’s comfort food, but lighter, brighter, and totally stress-free. Whether you’re impressing guests or just making dinner on a Tuesday, you’ll love how easy and memorable it is. That’s why this isn’t just another salad—it’s the one you’ll reach for again and again.

What Ingredients You Will Need

This Fresh Strawberry Spinach Salad with Poppy Seed Dressing keeps things simple but packs a punch of flavor and texture. I love that most of these are pantry-friendly, and the fresh ingredients are easy to find almost any time of year. Let’s break it down:

• For the Salad:
  • Baby spinach (about 6 cups / 180g, stems removed if you prefer) – tender and slightly sweet, it’s the perfect base.
  • Fresh strawberries (1 pint / 300g, hulled and sliced) – the star of the show! Look for ripe, deep red berries for the best flavor.
  • Crumbled feta cheese (1/2 cup / 70g) – adds creamy, tangy bite. Goat cheese works too if that’s your jam.
  • Toasted pecans or walnuts (1/2 cup / 55g, roughly chopped) – for crunch. I usually grab pecans, but walnuts are great too.
  • Red onion (1/4 small, thinly sliced) – optional, but adds a little sharpness that balances the sweetness.
  • Avocado (1 small, sliced) – totally optional, but lovely for creaminess.
  • Poppy seeds (for garnish, if you want extra crunch and a pretty finish).
• For the Poppy Seed Dressing:
  • Olive oil (1/3 cup / 80ml) – extra virgin is best for flavor and a silky finish.
  • Apple cider vinegar (3 tbsp / 45ml) – brightens everything up. White wine vinegar works in a pinch.
  • Honey (2 tbsp / 30ml) – for sweetness and body. You can use maple syrup to make it vegan.
  • Dijon mustard (1 tsp / 5g) – for a little zip and helps emulsify the dressing.
  • Poppy seeds (1 tbsp / 10g) – the classic finishing touch.
  • Salt & black pepper (to taste, I usually start with 1/2 tsp salt and a few cracks of pepper).

Ingredient Notes: I’ve tried this salad with baby arugula in place of spinach for a peppery kick—delish! If you need a dairy-free version, skip the cheese or use a plant-based alternative (I like Violife feta style). For nuts, pecans add buttery richness, but almonds or sunflower seeds work if you want something nut-free. If strawberries are out of season, try sliced apples, pears, or even blueberries (especially in late summer). I usually use local honey for the dressing, and my favorite olive oil is California Olive Ranch—smooth and not bitter. This salad is all about using what you have and making it your own!

Equipment Needed

• Large Salad Bowl: A roomy bowl makes tossing everything together so much easier. I’ve used everything from fancy wooden bowls to a big ol’ mixing bowl—whatever works!
• Small Mixing Bowl or Mason Jar: For whisking or shaking up the poppy seed dressing. (I love using a jar with a tight lid for easy mixing and storing leftovers.)
• Sharp Chef’s Knife: For slicing strawberries and onions thinly. A good knife makes all the difference when you’re prepping a lot of produce.
• Cutting Board: Something sturdy for all your chopping needs. I keep a separate board just for fruit and salad stuff—keeps flavors clean.
• Measuring Cups and Spoons: For accuracy with the dressing (especially the vinegar and oil ratios).
• Salad Tongs or Two Large Spoons: For tossing and serving. Hands work in a pinch, but tongs keep things tidy.

If you don’t have a salad spinner, no worries—just pat your spinach dry with a clean kitchen towel. I’ve made this salad at picnics with just a plastic bowl and a fork for tossing, so don’t stress about having fancy gear. For the nuts, a dry skillet works for toasting if you don’t want to turn on the oven. And if you’re on a budget, skip the specialty salad bowl—just use what you have. The salad will taste just as good, promise!

How to Make Fresh Strawberry Spinach Salad with Poppy Seed Dressing

1. Prep the spinach:

   Wash and dry 6 cups (180g) of baby spinach. If it’s especially sandy, give it a double rinse. Spin or pat dry—the drier, the better so your dressing sticks. Tear any large leaves into bite-sized pieces. This should take about 5 minutes.

2. Slice the strawberries and onions:

   Hull and slice 1 pint (300g) of strawberries into thin rounds or quarters, depending on your preference. Thinly slice 1/4 small red onion (if using). Set aside. You’ll start to smell that sweet strawberry aroma—don’t be surprised if little hands sneak a few pieces!

3. Toast the nuts (optional but recommended):

   In a small dry skillet over medium heat, add 1/2 cup (55g) of pecans or walnuts. Toast, stirring frequently, for about 3-4 minutes until fragrant and slightly golden. Watch carefully—they can go from perfect to burnt in a blink. Let cool.

4. Make the poppy seed dressing:

   In a small bowl or mason jar, combine 1/3 cup (80ml) olive oil, 3 tbsp (45ml) apple cider vinegar, 2 tbsp (30ml) honey, 1 tsp (5g) Dijon mustard, 1 tbsp (10g) poppy seeds, and 1/2 tsp salt and pepper to taste. Whisk or shake vigorously until well combined. Taste and adjust seasoning—sometimes the vinegar needs a touch more honey, depending on your strawberries. The dressing should be slightly thick and emulsified.

5. Assemble the salad:

   Add the spinach to your large salad bowl. Top with sliced strawberries, red onion, toasted nuts, and crumbled feta (1/2 cup / 70g). If using avocado, gently add now. Drizzle about half the dressing over the top.

6. Toss and finish:

   Using clean hands, tongs, or two large spoons, gently toss the salad until everything is coated. Add more dressing as needed—you want everything lightly coated, not swimming. Sprinkle with extra poppy seeds for a pretty look. Serve immediately for peak freshness.

Troubleshooting Tips: If your salad feels soggy, the spinach probably wasn’t dry enough—give it a good spin next time. If the dressing separates, just shake it up or whisk again before pouring. Strawberries letting out too much juice? Layer them on top instead of mixing, or serve the dressing on the side. For a picnic, keep the dressing separate until just before serving.

Personal Prep Tip: When I’m short on time, I prep all the components in the morning and toss everything together right before dinner. The salad stays crisp, and the flavors really sing!

Cooking Tips & Techniques

• Use the freshest produce: The flavor of this salad depends on ripe, sweet strawberries and tender spinach. If your berries are a little tart, add a pinch more honey to the dressing.
• Balance the dressing: Homemade poppy seed dressing is all about balance—taste as you go. Too tart? Add a touch more honey. Too thick? A splash of water thins it out nicely.
• Toast those nuts: Don’t skip this step! Toasting brings out the natural oils and intensifies the flavor. I’ve forgotten before (oops), and the salad just isn’t the same.
• Thin slicing for texture: Cut your onion and berries thin for the best bite. Big chunks can overwhelm the salad—learned that the hard way when my kids “picked out” the onions!
• Don’t overdress: It’s tempting to pour all the dressing in, but a little goes a long way. Save extra for leftovers or to drizzle on grilled chicken.

Common Mistakes: Using wet spinach (salad turns watery), not tasting the dressing before adding, or tossing the salad too far in advance (hello, limp greens). I always keep the dressing separate until serving if I’m making this for a party or picnic. If you’re prepping ahead, layer the ingredients (spinach on bottom, strawberries and nuts on top) to keep everything crisp.

Cooking is about adapting—sometimes I swap in whatever nuts I have, or use goat cheese instead of feta. The most important thing is to trust your taste buds and make it yours! Oh, and don’t stress if the salad looks a bit rustic—those imperfect strawberry slices and scattered nuts are what make it look so inviting.

Variations & Adaptations

• Dietary Swaps: For a vegan salad, use maple syrup instead of honey and swap feta for your favorite plant-based cheese or simply omit it. Nut-free? Sunflower seeds or toasted pumpkin seeds add great crunch.
• Seasonal Twists: In late summer, swap the strawberries for fresh peaches or blueberries. In fall, add sliced apples or pears and a handful of dried cranberries for a cozy touch.
• Main Course Version: Add grilled chicken breast, shrimp, or even chickpeas for protein. I love grilled halloumi on top for a vegetarian meal.
• Different Greens: Try baby arugula for a peppery kick, or a mix of spring greens if you want a milder flavor.
• Cheese Choices: Goat cheese is a creamy, tangy alternative to feta. Blue cheese works if you’re feeling bold.

One of my favorite tweaks? Adding a handful of basil leaves to the salad in peak summer. It makes the whole thing smell like a garden, and the flavor is unreal. Feel free to get creative—this recipe is a template for whatever you love and have on hand. And if you’re serving a crowd, double the salad and dressing, but keep them separate until you’re ready to toss and serve.

Serving & Storage Suggestions

This Fresh Strawberry Spinach Salad with Poppy Seed Dressing is best served chilled or at room temperature—right after tossing is ideal. I like to pile it high in a big shallow bowl so you get those pretty pops of red and green. For a little extra drama, sprinkle with more nuts and a few whole strawberries on top right before serving.

Pair this salad with grilled chicken, fish, or even a simple quiche for brunch. It’s also fantastic alongside a summer pasta or as a light lunch on its own with crusty bread. For drinks, a crisp rosé or sparkling water with lemon hits the spot.

To store, keep the salad and dressing separate if possible. Leftovers (dressed) will keep in the fridge for about a day, but the greens will soften. If you know you’ll have leftovers, only dress what you plan to eat. The dressing itself lasts up to a week in the fridge—just give it a good shake before using. If the nuts get soft, a quick toast in a dry pan brings them back to life. Sometimes, the flavors deepen overnight, but the spinach won’t stay as crisp—still tasty, though!

Nutritional Information & Benefits

Each serving of this salad (about 1/4 of the recipe) is roughly 280 calories, with plenty of fiber, vitamins C and K from the spinach and strawberries, and healthy fats from the olive oil and nuts. The feta adds protein and calcium, while the homemade dressing lets you control the sugar and oil content—no weird additives here.

This recipe is naturally gluten-free and can be made dairy-free and vegan with a couple of easy swaps. It’s lower in carbs than most salads with fruit, and the nuts add satisfying crunch and healthy fats. If you have nut allergies, just leave them out or sub with seeds. As always, check labels if you need to avoid allergens.

Personally, I love how light and energizing this salad feels. It’s a great way to eat more greens and makes healthy eating something you actually look forward to. Plus, it fits almost any diet with a few tweaks—total win!

Conclusion

There’s a reason this Fresh Strawberry Spinach Salad with Poppy Seed Dressing keeps showing up on my table—it’s easy, beautiful, and always hits the spot. The sweet strawberries, crunchy nuts, and creamy cheese are magic together, and that homemade dressing? It’s the clincher. I hope you’ll make it your own, swap in your favorite ingredients, and share it with friends and family.

If you’re looking for a salad that’s anything but boring, give this one a try. Honestly, it’s become a go-to for busy nights, special occasions, and everything in between. I’d love to hear how you make it yours—leave a comment with your favorite twists, share a picture, or tag me if you post it online. Go on, bookmark this recipe—your summer (and your taste buds) will thank you!

Frequently Asked Questions

How far in advance can I make the Fresh Strawberry Spinach Salad with Poppy Seed Dressing?

For best results, prep the salad ingredients and dressing up to a day ahead but store them separately. Toss everything together just before serving for the freshest flavor and texture.

Can I use frozen strawberries in this salad?

Fresh strawberries are ideal for texture and flavor. If you only have frozen, thaw them completely and drain well, but the salad may turn a bit watery.

Is there a nut-free option for this salad?

Absolutely! Substitute toasted pumpkin seeds, sunflower seeds, or leave the nuts out entirely. You’ll still get great crunch from the other ingredients.

What can I use instead of feta cheese?

Goat cheese, blue cheese, or a dairy-free cheese alternative all work well. Or, skip the cheese for a lighter, vegan version of the salad.

How long does the poppy seed dressing last in the fridge?

Homemade poppy seed dressing will keep in an airtight container in the refrigerator for up to one week. Shake or stir before using, as it may separate over time.

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