Save There's something about the first warm day of spring that makes you crave something bright and alive on your plate. I stumbled onto this salad by accident, honestly—I had a bunch of spinach that needed rescuing and some strawberries that were at that perfect sweet spot. The combination felt almost too simple until I tasted it, and suddenly I understood why this has become my go-to when I need to impress without spending all afternoon in the kitchen.
I made this for a potluck last May when everyone was tired of heavy foods, and three people asked for the recipe before dessert was even served. That's when I knew I'd stumbled onto something worth keeping close.
Ingredients
- Baby spinach: Use fresh, not frozen—you want leaves that are tender but sturdy enough to hold the dressing without wilting into mush.
- Fresh strawberries: The sweeter, the better; this is where you taste the season.
- Candied pecans: Homemade versions beat store-bought every time because you control the sweetness and they stay crispy longer.
- Red onion: Thinly sliced and completely optional, but it adds a sharp note that wakes up your palate.
- Feta cheese: Crumbled and optional, but the tanginess against sweet strawberries is pretty magical.
- Pecan halves: Toast them first if you're skipping the candying step—it makes all the difference.
- Olive oil: Use something you actually like the taste of; cheap oil will show up in this simple dressing.
- Apple cider vinegar: The slight tartness keeps the dressing from being one-note sweet.
- Honey: Just enough to balance the vinegar without turning this into dessert.
- Poppy seeds: They add texture and a subtle nuttiness that ties everything together.
- Dijon mustard: A tiny bit acts like a flavor amplifier without tasting like mustard.
Instructions
- Toast the pecans until they're glossy and golden:
- Melt butter in a small skillet over medium heat, add your pecans and sugar, and stir constantly—about 3 to 4 minutes. You'll hear them start to crackle slightly and smell something nutty and sweet. That's your signal to move them to parchment paper before they tip from caramelized to burnt.
- Shake the dressing until it feels silky:
- Combine olive oil, apple cider vinegar, honey, poppy seeds, mustard, salt, and pepper in a jar or bowl. Whisk or shake it hard enough that the oil and vinegar actually emulsify instead of just sitting on top of each other—it should look thicker and paler.
- Build your salad in layers:
- Spinach goes in the big bowl first, then strawberries, pecans, and anything else you're adding. Dress it just before you serve so the spinach stays crisp and the strawberries don't get soggy from sitting.
Save I'll never forget watching my neighbor's eight-year-old actually eat her vegetables without complaining because the strawberries made it feel like dessert. That's when I realized this salad is proof that healthy food doesn't have to be boring.
The Art of Candied Pecans
The candied pecans are what elevate this from a basic spinach salad to something worth talking about. The trick is keeping your heat at medium—too hot and the sugar burns before coating the pecans, too low and they just get soggy. I learned this the hard way the first time I made them, when I got impatient and cranked the heat. Watch them carefully and you'll see the exact moment the sugar melts and coats each nut with a thin, glossy shell. Once they hit the parchment, they cool into something absolutely addictive.
The Poppy Seed Dressing Magic
This dressing is one of those kitchen moments where a few simple ingredients somehow become better than their parts. The poppy seeds aren't just decoration—they add a subtle earthiness and texture that makes people pause and wonder what's different. The apple cider vinegar and honey balance each other in a way that feels almost effortless, and that tiny bit of Dijon mustard is your secret weapon; it doesn't taste like mustard at all, but it makes everything taste more like itself.
Make It Your Own
The beauty of this salad is how it adapts to what you have on hand or what you're in the mood for. Some days I add grilled chicken breast for protein, other times I'll slip in some sliced avocado for creaminess. You can swap walnuts or almonds for pecans if that's what's in your pantry, and the feta is entirely optional—it's wonderful with or without it. This flexibility is what keeps me coming back; it's a template that never gets boring.
- Grilled chicken makes it a complete meal without feeling heavy.
- A handful of toasted almond slivers adds protein and keeps it vegan.
- Serve it alongside warm bread to soak up any extra dressing at the bottom of the bowl.
Save This salad has quietly become my answer to almost every spring gathering, partly because it's beautiful and mostly because it actually tastes like it came from somewhere real. Make it once and you'll understand why it deserves a permanent spot in your rotation.
Recipe FAQs
- → How do you make candied pecans?
Melt butter in a skillet over medium heat, add pecans and sugar, and stir constantly until coated and sugar melts. Cool on parchment paper before breaking apart.
- → What ingredients are in the poppy seed dressing?
The dressing combines olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and freshly ground black pepper whisked until emulsified.
- → Can I omit the feta cheese?
Yes, feta is optional. For a vegan option, omit feta or substitute with a plant-based alternative.
- → What can I use instead of pecans?
Walnuts or almonds work well as a substitute for pecans and can also be candied for similar texture and sweetness.
- → How long does preparation take?
Preparation takes about 15 minutes, with an additional 5 minutes to candy the pecans, totaling around 20 minutes.