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Spinach Strawberry Salad With Balsamic Poppy Seed Dressing Recipe

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Delight in a vibrant salad where fresh baby spinach meets sweet strawberry slices. Creamy feta and crunchy toasted pecans add texture while a tangy balsamic poppyseed dressing infuses a burst of flavor. This medley promises a satisfying blend of sweet and savory notes, perfect for refreshing lunches or side dishes.

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I am excited to share my Spinach Strawberry Salad With Balsamic Poppy Seed Dressing recipe. This salad packs a nutritional punch with fresh baby spinach that is loaded with vitamins, while the juicy strawberries provide natural sweetness and antioxidants.

I love how the toasted pecans add a crunchy texture plus healthy fats and protein, and the crumbled feta cheese gives a rich, tangy flavor that perfectly complements the greens. The balsamic vinegar and extra virgin olive oil create a tangy dressing that enhances every bite, and the poppy seeds along with a touch of sugar brings a unique twist that makes the dish so memorable.

I also add a pinch of salt and freshly ground black pepper to balance the flavors. This recipe is inspired by some of the best salad recipes, keeping it both healthy and always a crowd pleaser even when compared to other types like kale or pasta salads.

Enjoy this flavor explosion!

Why I Like this Recipe

I love this recipe because it feels really healthy and fresh. I enjoy how the baby spinach and strawberries mix together, giving each bite a burst of flavor. The crunchy toasted pecans and crumbled feta add a fun mix of textures, and the balsamic poppyseed dressing ties everything together perfectly. Also, the dressing is so simple to make yet packs a lot of flavor that makes the whole salad pop and keeps it from being boring.

Ingredients

Ingredients photo for Spinach Strawberry Salad With Balsamic Poppy Seed Dressing Recipe

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  • Baby spinach: Full of fiber, vitamins and antioxidants for a fresh crunch.
  • Strawberries: Juicy fruit offering vitamin C and natural sugars for sweetness.
  • Toasted pecans: Bring protein, healthy fats and a satisfying nutty flavor.
  • Feta cheese: Creamy, salty and adds protein along with a tangy zest.
  • Balsamic vinegar: A tangy liquid that delivers a perfect acidic zing.
  • Extra virgin olive oil: Rich in healthy fats giving a silky dressing base.
  • Poppy seeds: Tiny seeds that enhance texture and add a subtle crunch.
  • Sugar: Lightly sweetens the dressing balancing the tang of vinegar.
  • Salt and pepper: Season the salad to enhance its natural flavors.
  • Overall: Each ingredient brings unique benefits, making the salad balanced and nutrient-packed.

Ingredient Quantities

  • 6 cups fresh baby spinach (about one 10 ounce bag)

  • 1 pint strawberries, hulled and sliced

  • 1/2 cup toasted pecans, roughly chopped

  • 1/2 cup crumbled feta cheese

  • 1/4 cup balsamic vinegar

  • 1/2 cup extra virgin olive oil

  • 1 tablespoon poppy seeds

  • 2 teaspoons sugar

  • Salt and freshly ground black pepper, to taste

How to Make this

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1. Rinse the spinach leaves well and dry them; then add them to a large salad bowl.

2. Hull the strawberries and slice them thinly, then toss them in with the spinach.

3. Roughly chop the toasted pecans and crumble the feta, then sprinkle both evenly over the spinach and strawberries.

4. In a small bowl, mix the balsamic vinegar, extra virgin olive oil, poppy seeds, sugar, salt, and pepper.

5. Whisk the dressing until the sugar dissolves and the ingredients are completely combined.

6. Drizzle the dressing slowly over the salad to ensure every leaf and strawberry gets a bit of flavor.

7. Toss the salad gently, making sure the dressing is evenly distributed.

8. Taste the salad and adjust the salt and pepper as needed.

9. Serve immediately so the spinach stays fresh and crisp.

10. Enjoy this salad as a light lunch or as a side dish with your favorite meal.

Equipment Needed

1. Large salad bowl to hold the spinach and mix in the other ingredients
2. Small mixing bowl for combining the dressing
3. Whisk to stir the dressing until it’s well mixed
4. Chef’s knife to hull and slice the strawberries as well as to roughly chop the pecans
5. Cutting board to safely work with the knife
6. Measuring cups and spoons to accurately measure the balsamic vinegar, olive oil, poppy seeds, sugar, salt and pepper
7. Colander or salad spinner to rinse and dry the spinach leaves (if you use a spinner, it makes drying even easier)

FAQ

A: Yes, you can swap out the spinach for mixed greens or even arugula if thats what you have on hand but the flavor might be a bit different.

A: Just spread the pecans on a baking sheet and toast them in a 350°F oven for about 8-10 minutes, stirring halfway throught so they dont burn.

A: Sure, you can make the dressing a day ahead and store it in an airtight jar in the fridge, just give it a good shake before using.

A: If you dont like feta or want a different twist, try using goat cheese or even shredded mozzarella for a milder taste.

A: Leftover salad is best eaten the same day but if you need to store it, put the spinach, fruit and cheese in one container and keep the dressing separate. Theyre good in the fridge for about 1 day.

Spinach Strawberry Salad With Balsamic Poppy Seed Dressing Recipe Substitutions and Variations

  • Instead of baby spinach, you can use baby kale or a mix of greens, which gives a slightly different texture.
  • If you’re not into strawberries, try blueberries or raspberries, they still add a fun burst of flavor.
  • Swap toasted pecans with walnuts or slivered almonds if you cant find pecans around.
  • You could replace crumbled feta with goat cheese or even blue cheese for a richer taste.
  • If balsamic vinegar isn’t available, apple cider vinegar with a splash of honey works pretty well.

Pro Tips

1. Dry your baby spinach real well after washing it since any extra water will make your dressing watery and won’t let the flavors truly shine.
2. When slicing the strawberries, try not to cut them too thin so they still have some bite; if they’re too thin they might turn mushy in the dressing.
3. Toast your pecans carefully and let them cool completely before topping the salad because warm nuts can melt the feta a bit and change the texture in a not-so-good way.
4. Whisk your dressing slowly and taste as you go. If it seems too sharp, a tiny bit more sugar can balance it out, but add just a little at a time.

Spinach Strawberry Salad With Balsamic Poppy Seed Dressing Recipe

Spinach Strawberry Salad With Balsamic Poppy Seed Dressing Recipe

Recipe by James Level

0.0 from 0 votes

Delight in a vibrant salad where fresh baby spinach meets sweet strawberry slices. Creamy feta and crunchy toasted pecans add texture while a tangy balsamic poppyseed dressing infuses a burst of flavor. This medley promises a satisfying blend of sweet and savory notes, perfect for refreshing lunches or side dishes.


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Servings

6

servings

Calories

289

kcal

Equipment: 1. Large salad bowl to hold the spinach and mix in the other ingredients
2. Small mixing bowl for combining the dressing
3. Whisk to stir the dressing until it’s well mixed
4. Chef’s knife to hull and slice the strawberries as well as to roughly chop the pecans
5. Cutting board to safely work with the knife
6. Measuring cups and spoons to accurately measure the balsamic vinegar, olive oil, poppy seeds, sugar, salt and pepper
7. Colander or salad spinner to rinse and dry the spinach leaves (if you use a spinner, it makes drying even easier)

Ingredients

  • 6 cups fresh baby spinach (about one 10 ounce bag)

  • 1 pint strawberries, hulled and sliced

  • 1/2 cup toasted pecans, roughly chopped

  • 1/2 cup crumbled feta cheese

  • 1/4 cup balsamic vinegar

  • 1/2 cup extra virgin olive oil

  • 1 tablespoon poppy seeds

  • 2 teaspoons sugar

  • Salt and freshly ground black pepper, to taste

Directions

  • Rinse the spinach leaves well and dry them; then add them to a large salad bowl.
  • Hull the strawberries and slice them thinly, then toss them in with the spinach.
  • Roughly chop the toasted pecans and crumble the feta, then sprinkle both evenly over the spinach and strawberries.
  • In a small bowl, mix the balsamic vinegar, extra virgin olive oil, poppy seeds, sugar, salt, and pepper.
  • Whisk the dressing until the sugar dissolves and the ingredients are completely combined.
  • Drizzle the dressing slowly over the salad to ensure every leaf and strawberry gets a bit of flavor.
  • Toss the salad gently, making sure the dressing is evenly distributed.
  • Taste the salad and adjust the salt and pepper as needed.
  • Serve immediately so the spinach stays fresh and crisp.
  • Enjoy this salad as a light lunch or as a side dish with your favorite meal.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 132g
  • Total number of serves: 6
  • Calories: 289kcal
  • Fat: 27g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Polyunsaturated: 3g
  • Monounsaturated: 16g
  • Cholesterol: 8mg
  • Sodium: 117mg
  • Potassium: 160mg
  • Carbohydrates: 16g
  • Fiber: 2g
  • Sugar: 6g
  • Protein: 4g
  • Vitamin A: 840IU
  • Vitamin C: 38mg
  • Calcium: 90mg
  • Iron: 1mg

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