If you have a salad hater in your midsts, have them give this a try. I say this as someone who was once a huge salad hater, herself so you know it's legit.
I have always called salads rabbit food, and my first time introduction was a Caesar salad at a steakhouse as a child...it was a lot for me.
Then as an adult, I had a seasonal strawberry spinach salad at The Melting Pot. I ended up loving it!
Crunchy candied pecans, sweet strawberries, salty feta, and baby spinach were all ingredients I could get down with, and it's been my go-to recipe for years now! Whenever the warmer months come around, this is the salad on my table.
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Ingredients Needed
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Fresh Strawberries - Look for berries that smell sweet before you even cut them. These sweet berries matters more than size, and glossy berries tend to release less juice than dull ones once sliced.
- Baby Spinach - Skip bags with condensation inside. That trapped moisture is a fast track to bitterness and wilting, even before you add dressing. And always wash your spinach!
- Feta Cheese - Block feta crumbled by hand tastes cleaner and less briny than pre-crumbled. Get the stuff that's stored in its brine.
- Candied Pecans
- Lemon Juice + Zest - Pro tip: Zest first, then juice. The oils in fresh zest soften acidity and make lemon dressings taste brighter without extra sourness.
- Honey - Warm the honey slightly before whisking if it’s thick, and I would suggest using a lighter flavor like wildflower or clover.
- Extra-Virgin Olive Oil
- Poppy Seeds
- Dijon Mustard - it acts as a natural emulsifier, helping the dressing stay together and adding a little tangy flavor.
- Kosher Salt + Black Pepper
How to Make a Strawberry Spinach Salad
Step 1
Make the Dressing.
Whisk together the dressing ingredients until everything is well combined. This can be made ahead and kept in the fridge for up to 5 days!
Step 2
Build the Salad.
Clean and dry your baby spinach, slice the strawberries, crumble the feta. Add them to a large bowl and sprinkle on your pecans.
Step 3
Toss + Serve
Serve the salad dry, then pour on a small serving of dressing (it's better to have to add more than have a soggy and bitter salad). Toss the dressing and leaves together and serve immediately.
Variations
- No feta? Try creamy, tangy, slightly sweet goat cheese instead. It's just as good. If you're a blue cheese fan, try it in here!
- Try a balsamic dressing! Balsamic vinegar and strawberries go hand in hand.
- This is the start of a fantastic chicken and berry salad, btw! Use whatever's in season: mix in blueberries, blackberries, raspberries, and some shredded rotisserie chicken for a filling, seasonal meal.
- Can't use pecans but still want that nutty flavor? Swap in almonds or walnuts (or sunflower seed kernels in lieu of tree nuts).
Chef's Tips
- Season the greens, not just the dressing! A tiny pinch of kosher salt tossed directly with the spinach brings more flavor to the actual.
- This salad tastes better at room temperature. Pull the spinach and strawberries from the fridge 10 minutes before assembling so all of the ingredients don't just taste 'cold'.
- For potlucks or brunches, layer spinach, strawberries, nuts, and cheese, then drizzle dressing just before serving. Toss at the table and serve!
Troubleshooting
There was just too much moisture! Spinach should be washed but completely dried before making your salad and the strawberries need the sliced right before serving.
And always dress the salad little by little while serving, it's always better to need more dressing than have too much.
Your spinach is either too old or too mature. We want baby spinach for its mild flavor, this is made for a salad hater, after all. They can also get bitter if the salad is dressed too early and just sitting around.
You can store the dressing in an airtight container in the fridge for up to 5 days.
Make Ahead and Storing Instructions
- Make Ahead: You can crumble the feta, whip up the dressing, and make the candied pecans (if that's what you're doing) a day or two before, but the other salad ingredients should be handled day of. Dress the salad just before serving. Do not dress the entire salad if it won't be eaten right away, the spinach will wilt.
- Store. Store any leftover salad, undressed in the citronette, in the refrigerator for up to 4 days. Refrigerate any leftover lemon poppy seed dressing in a separate container for up to 5 days, then shake before pouring onto the salad.
What to Serve With This Salad
This one goes out to all my salad-haters! Leave a comment below and let me know if it converted any salad haters in your house, and be sure to tag me @sweet_tea_thyme on IG when you make it. I always love seeing it come together in your kitchens.
The Best Strawberry Spinach Salad EVER
Ingredients
Lemon Poppy Seed Citronette Dressing
- ⅓ cup extra virgin olive oil, or grapeseed oil
- 1 teaspoon honey, clover, orange blossom, or wildflower preferred
- ¾ teaspoon poppy seeds
- ¾ teaspoon dijon mustard
- Zest of 1 lemon
- Juice of 1½ lemons
- ¾ teaspoon kosher salt
Strawberry Spinach Salad
- 8 oz fresh baby spinach, washed and dried well
- 1 pinch kosher salt
- 8 oz fresh strawberries, sliced
- 5 oz feta cheese, crumbled
- ¾ cup candied pecans or nuts
Instructions
Make the Lemon Poppyseed Dressing
- In a medium-sized bowl, add in the olive oil, honey, poppy seeds, Dijon mustard, fresh lemon zest, fresh lemon juice, and kosher salt. Whisk vigorously until well combined and emulsified, then allow flavors to meld at room temperature for at least a few minutes.⅓ cup extra virgin olive oil, 1 teaspoon honey, ¾ teaspoon poppy seeds, ¾ teaspoon dijon mustard, Zest of 1 lemon, Juice of 1½ lemons, ¾ teaspoon kosher salt
Assemble the Salad
- In a large serving bowl, toss the clean spinach, pinch of salt, strawberry slices, the candied nuts, and feta cheese together.8 oz fresh baby spinach, 1 pinch kosher salt, 8 oz fresh strawberries, 5 oz feta cheese, ¾ cup candied pecans or nuts
- Serve with the lemon poppyseed dressing, but don't dress it until ready to serve. I actually prefer to serve with little bowls of dressing so everyone can serve themselves the amount they like.
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