Some salads are good. Some salads are great. And then there are salads that make you think, “Wait—this could actually be dinner?” That’s exactly how I feel about this Spinach Strawberry Salad. It’s vibrant, a little sweet, a little tangy, and it checks every box for a fresh summer salad that’s as beautiful as it is satisfying.

The mix of tender spinach, juicy strawberries, creamy feta, and crunchy pecans creates a perfect bite every time. And don’t even get me started on the homemade balsamic poppy seed dressing—it’s velvety, tangy-sweet, and ties everything together in a way that bottled dressing just can’t.

If you’ve ever thought of salad as “rabbit food,” this is the one that will change your mind. It’s hearty enough for lunch, impressive enough for entertaining, and quick enough for a weeknight dinner side. Basically, the little black dress of salads—but with strawberries.

Why You’ll Love This Spinach Strawberry Salad

Bursting with seasonal flavor thanks to fresh strawberries.
Crunchy toasted pecans for that satisfying bite.
Creamy, salty feta cheese balances the sweetness.
Homemade balsamic poppy seed dressing elevates it from ordinary to unforgettable.
Quick to make (20 minutes or less!) but fancy enough for guests.

Ingredients You’ll Need

For the Salad:

3/4 cup raw pecans
1/2 small red onion, very thinly sliced
10 oz fresh baby spinach (or 50/50 spinach + arugula mix)
1 quart strawberries, hulled and quartered
3/4 cup crumbled feta cheese (block-style recommended)

For the Balsamic Poppy Seed Dressing:

1/4 cup balsamic vinegar
3 tbsp extra-virgin olive oil
1 1/2 tbsp poppy seeds
1 1/2 tbsp honey
1/2 tsp Dijon mustard
1/2 tsp kosher salt
1/8 tsp black pepper

Step-by-Step Instructions

Preheat oven to 350°F. Spread pecans on a baking sheet and toast for 8–10 minutes until fragrant. Roughly chop and set aside.
Place sliced onions in a bowl of cold water for 10 minutes to mellow. Drain well.
In a small bowl or mason jar, whisk balsamic vinegar, olive oil, poppy seeds, honey, Dijon, salt, and pepper until smooth.
In a large serving bowl, layer spinach and quartered strawberries.
Drain onions and scatter over the greens. Drizzle with half the dressing and toss lightly.
Add pecans and feta, tossing gently to keep everything pretty.
Serve immediately with extra dressing on the side.

Tips for the Best Healthy Spinach Salad

Toast those pecans: It brings out their nutty flavor and makes them extra crunchy. Don’t skip it!
Soak the onions: A quick bath in cold water makes them mellow enough to blend with the sweet strawberries.
Block feta > pre-crumbled: Crumbling it yourself gives a creamier, fresher flavor.
Make ahead trick: Prep ingredients separately and toss together just before serving to keep everything crisp.
Double the dressing: You’ll want it on every salad for the rest of the week.

A Personal Kitchen Story

This salad first made its way into my kitchen when I was asked to bring a dish to a summer potluck. Everyone else was claiming pasta salads, chips and dips, and casseroles, so I figured, why not go fresh? I tossed together spinach, strawberries, and a quick vinaigrette, and it was the first dish to disappear.

Since then, it’s become my go-to when I want something light but still satisfying. My husband calls it “dessert salad” (because of the strawberries and honey dressing), and my kids will actually eat spinach without bribery when it’s in this bowl. That’s a win in my book.

What to Serve with Spinach Strawberry Salad

This salad is versatile enough to stand alone for lunch, especially with some crusty bread on the side. But it also makes a fantastic pairing with grilled meats—think chicken, steak, or salmon.

Hosting brunch? Serve it alongside quiche or a frittata for a colorful spread. For a summer dinner, I love to pair it with grilled corn and a glass of crisp white wine. And if you’re keeping things super light, enjoy it as a main course by adding grilled shrimp or chicken right on top.

How to Store Leftovers

Spinach wilts quickly once dressed, so if you anticipate leftovers, keep the dressing separate and add it only when serving. The salad ingredients (minus dressing) can be prepped up to 6 hours ahead and stored in the fridge.

The balsamic poppy seed dressing itself lasts up to 5 days in a sealed jar in the refrigerator. Just shake it before using since the poppy seeds and oil can settle.

FAQs About Feta and Pecan Salad

Can I use goat cheese instead of feta?

Yes! Goat cheese adds a creamier, tangier flavor that pairs beautifully with strawberries.

What if I don’t have pecans?

Walnuts, sliced almonds, or even candied nuts work perfectly.

Can I make this salad vegan?

Absolutely. Swap feta for a vegan cheese alternative and use maple syrup instead of honey in the dressing.

Is this salad gluten-free?

Yes, every ingredient here is naturally gluten-free. Just double-check your Dijon mustard label to be sure.

Bringing It All Together

If summer had a flavor, it would taste like this Spinach Strawberry Salad. With juicy berries, crisp spinach, crunchy pecans, and tangy feta all drizzled with a sweet balsamic poppy seed dressing, it’s proof that salads can be the star of the table.

Whether you’re making it for a backyard cookout, a Sunday brunch, or just a quick healthy dinner, this salad delivers on flavor, texture, and freshness every single time. So grab those strawberries while they’re at their peak and make this the season of salads worth remembering.

Discover more delicious recipes by following me on Facebook and Pinterest.

Spinach Strawberry Salad

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Author: Amanda Thompson
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Spinach Strawberry Salad with Balsamic Poppy Seed Dressing is a vibrant summer salad that combines fresh spinach, sweet strawberries, creamy feta, and crunchy toasted pecans, all tied together with a tangy-sweet balsamic poppy seed dressing. Perfect for potlucks, brunch, or a light weeknight meal.

Ingredients

Scale

For the Salad:

¾ cup raw pecans
½ small red onion, very thinly sliced
10 oz fresh baby spinach (or spinach + arugula mix)
1 quart strawberries, hulled and quartered
¾ cup crumbled feta cheese (block-style recommended)

For the Dressing:

¼ cup balsamic vinegar
3 tbsp extra-virgin olive oil
1 ½ tbsp poppy seeds
1 ½ tbsp honey (or maple syrup for vegan)
½ tsp Dijon mustard
½ tsp kosher salt
⅛ tsp black pepper

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Instructions

Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast 8–10 minutes until fragrant. Roughly chop and set aside.
Place sliced onions in a bowl of cold water for 10 minutes to mellow, then drain well.
In a small bowl or jar, whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon, salt, and pepper.
In a large bowl, layer spinach and strawberries.
Drain onions and scatter over the salad. Drizzle with half the dressing and toss lightly.
Add pecans and feta, tossing gently. Serve immediately with extra dressing on the side.

Notes

Toasting pecans enhances flavor and crunch—don’t skip!

Soaking onions makes them milder and more balanced with the sweetness.

Crumble feta from a block for creamier texture.

Prep ahead: store salad ingredients separately and combine just before serving.

Dressing lasts 5 days in the fridge—shake well before use.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salads
Method: No-Cook
Cuisine: American