This strawberry spinach salad with balsamic poppyseed dressing is one of those recipes that looks like you spent a lot of time on it but comes together in just minutes. Sweet fresh strawberries, tender baby spinach, creamy feta, and crunchy pecans are tossed in a homemade balsamic poppyseed dressing that is tangy, slightly sweet, and so much better than anything from a bottle.
It is a fresh berry salad that is beautiful enough to serve at a dinner party but easy enough to throw together on a Tuesday night. That combination is exactly why I love it so much.
This easy strawberry spinach salad is naturally gluten free, endlessly customizable, and works for just about every occasion you can think of. It is the perfect spring salad recipe to bring to an Easter gathering or a potluck, a gorgeous summer side dish for cookouts and backyard dinners, and a light and healthy salad recipe that pairs beautifully with grilled chicken, steak, or fish.
The homemade poppyseed dressing takes just a few minutes to whisk together and can be made ahead of time, which makes this a great make ahead salad when you need one less thing to worry about the day of an event.
Whether you are feeding a crowd or just looking for a quick fresh salad recipe to brighten up a weeknight meal this spinach strawberry salad is going to be your new go to all spring and summer long.
If you are looking for more delicious salad recipes try my Chopped Wedge Layer Salad, my Gluten Free BLT Pasta Salad, my Gluten Free Pesto Pasta Salad or my Seven Layer Salad.
You can find all my salad recipes here: Gluten Free Salad Recipes
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Instructions
Add the chopped raw pecans to a small saute pan over medium heat. Cook stirring occasionally 5-7 minutes until they're toasted. Watch them carefully because they will burn quickly once they are toasted. Set aside to cool.
In a small mixing bowl add the vinegar, oil, honey, mustard, poppyseeds, salt and pepper. Whisk together until combined. Set aside.
In a large serving bowl add the spinach, strawberries, finely sliced red onion, feta and toasted pecans.
Pour the dressing over top and toss the salad to coat with the dressing. Serve immediately after adding dressing.
Supplies
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Strawberry Spinach Salad with Balsamic Poppyseed Dressing
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This strawberry spinach salad with balsamic poppyseed dressing is a fresh, vibrant, and healthy salad recipe that is perfect for spring and summer. Sweet fresh strawberries, tender baby spinach, creamy feta, and crunchy pecans are tossed in a tangy homemade balsamic poppyseed dressing that ties everything together beautifully. It is naturally gluten free, comes together in just minutes, and is the perfect make ahead salad for Easter, potlucks, cookouts, and everything in between!
Ingredients
- 16 ounces Baby Spinach
- 1 pound Strawberries, hulled and chopped
- ½ small Red Onion, thinly sliced
- 1 cup Feta Cheese Crumbles
- ¾ cup Raw Pecans, chopped and toasted
- ¼ cup Balsamic Vineger
- 3 Tbsp Olive Oil
- 2 Tbsp Honey
- 1 Tbsp Dijon Mustard
- 1 Tbsp Poppy Seeds
- ½ tsp Salt
- ¼ tsp Coarse Ground Black Pepper
Instructions
Add the chopped raw pecans to a small saute pan over medium heat. Cook stirring occasionally 5-7 minutes until they're toasted. Watch them carefully because they will burn quickly once they are toasted. Set aside to cool.
In a small mixing bowl add the vinegar, oil, honey, mustard, poppyseeds, salt and pepper. Whisk together until combined. Set aside.
In a large serving bowl add the spinach, strawberries, finely sliced red onion, feta and toasted pecans.
Pour the dressing over top and toss the salad to coat with the dressing. Serve immediately after adding dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: Chopped
- Cuisine: American
Top Tip
You make the toasted pecans, dressing ingredients and put the salad in the serving bowl ahead of time. Wait until just before you serve the salad to add the dressing and toss the salad.
Frequently Asked Questions
Yes, with a little planning this salad works beautifully as a make ahead recipe. Store the spinach, strawberries, feta, and pecans separately in the refrigerator and keep the balsamic poppyseed dressing in a sealed jar. When you are ready to serve toss everything together right before serving so the spinach stays crisp and the strawberries stay fresh. The dressing can be made up to three days ahead and stored in the refrigerator.
The homemade balsamic poppyseed dressing will last up to one week stored in a sealed jar or airtight container in the refrigerator. Give it a good shake or stir before using as it will separate as it sits. Having a jar of this dressing in the fridge makes it easy to throw together this salad any night of the week.
This salad is very easy to turn into a complete meal by adding a protein. Grilled chicken is my favorite option and pairs beautifully with the balsamic poppyseed dressing. Shrimp, steak slices, or hard boiled eggs are also great additions. If you want to keep it vegetarian adding chickpeas or cannellini beans gives the salad extra substance and keeps it satisfying.
Yes! All of the ingredients in this strawberry spinach salad are naturally gluten free making it a great option for anyone eating gluten free.
Absolutely. If you are not a fan of feta you can substitute goat cheese for a creamier, tangier flavor or leave the cheese out entirely for a dairy free version. For the pecans you can use sliced almonds, walnuts, or candied nuts depending on your preference. Sunflower seeds are also a great nut free option that adds a nice crunch to the salad.
If you made this strawberry spinach salad I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite spring and summer salads and I hope it becomes one of yours too!
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