Pin it There was this spring afternoon when my neighbor showed up with a basket of strawberries so perfect they looked almost unreal, and I had a half bag of spinach that needed rescuing from the back of my fridge. I threw them together on a whim with some pecans I'd candied years ago, and that simple moment turned into something I make constantly now. The pop of sweetness against the peppery greens, that buttery crunch, the way everything comes together in minutes—it became my go-to when I need something that feels both light and satisfying. This salad has quietly become the thing people ask me to bring to every gathering.
I remember making this for a potluck where half the guests were self-proclaimed salad skeptics, and watching them come back for thirds felt like a quiet victory. The candied pecans always disappear first, so I've learned to make extra just to sneak a handful while nobody's looking.
Ingredients
- Baby spinach: Use the freshest you can find and dry it well—water pools at the bottom of the bowl become your enemy with dressing.
- Fresh strawberries: That sweet-tart moment between unripe and overripe is the sweet spot; hull them just before assembling so they don't weep.
- Pecan halves: Toast them gently as you candy them—they go from golden to bitter quickly, so watch the pan.
- Granulated sugar: The small crystals dissolve faster and coat more evenly than larger grains would.
- Butter: This is what carries the sugar into every crevice of the pecans and keeps them from sticking together.
- Red onion: Paper-thin slices give you bite without overwhelm; if it feels too sharp, let it sit in a little ice water for five minutes first.
- Feta cheese: Crumble it by hand rather than buying pre-crumbled—it stays fresher and tastes brighter.
- Olive oil: Use something you'd actually drink; the dressing is simple enough that quality matters here.
- Apple cider vinegar: The warmth of it plays so well against the honey's sweetness, creating balance instead of sharpness.
- Honey: A small amount does all the sweetening work while keeping everything tasting natural.
- Poppy seeds: They add texture and that subtle nutty note that ties everything together.
- Dijon mustard: Just a whisper of it acts as an emulsifier and adds depth without making itself known.
Instructions
- Make the candied pecans:
- Melt butter in a skillet over medium heat, then add the pecans and sugar, stirring constantly until everything smells nutty and the sugar disappears into the pecans, about three to four minutes. Spread them on parchment paper while they're still warm so they cool in a single layer, then break them apart when they've hardened—rushing this step means clumps instead of individual pieces.
- Whisk the dressing:
- In a small bowl or jar, combine olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper, whisking until the dressing turns pale and emulsified instead of staying separated. This takes less than a minute once you start, and you'll feel it come together when you see the texture change.
- Build the salad:
- Toss the spinach with strawberries, red onion, and feta in a large bowl, then scatter the pecans over the top—they stay crunchier this way than if you mix them in early. Add the dressing just as people are about to eat and toss gently so nothing bruises.
Pin it The moment that made this salad feel real to me wasn't fancy—it was watching someone who'd skipped breakfast dive into a bowl with such focus that nothing else seemed to matter. That's when I realized this wasn't just a side dish; it was the kind of simple, honest thing that people actually want to eat.
The Dressing Matters More Than You'd Think
I used to make the dressing hours ahead, thinking I was being efficient, but the poppy seeds would sink to the bottom and the flavors would get muted somehow. Now I make it five minutes before serving, and the difference is noticeable—everything tastes brighter and more present. The emulsification happens fastest when all your ingredients are roughly the same temperature, so don't pull the vinegar straight from the cold pantry if you can help it.
Variations That Actually Work
I've added everything from grilled chicken to sliced avocado to toasted sunflower seeds, and the salad holds its own against all of them. The base is sturdy enough that you can play with it without losing what makes it special. For a vegan version, maple syrup replaces the honey seamlessly, and almond or walnut butter in the dressing adds richness without dairy.
Timing and Season
This is the salad I make from late April through September when strawberries taste like actual fruit instead of pink water. In winter, when strawberries have traveled too far and taste of nothing, I pivot to pomegranate seeds or switch to a different salad entirely rather than serve something disappointing. The beauty of this recipe is that it doesn't demand perfection—it just asks that your main ingredients taste good, and everything else falls into place.
- Make extra candied pecans because they disappear as snacks the moment they cool.
- If you're meal prepping, keep the dressing separate until the moment you serve so nothing gets soggy.
- This salad feeds four as a side or two as a light lunch when you add protein.
Pin it This salad has become the thing I reach for when I want to feel like I'm taking care of people without spending hours in the kitchen. It's proof that simple, quality ingredients and a moment of attention are sometimes all you need.
Recipe Q&A
- → How do I make the candied pecans?
Melt butter in a skillet over medium heat, add pecans and sugar, stirring until sugar melts and coats pecans (3-4 minutes). Cool on parchment.
- → Can I make the poppy seed dressing ahead of time?
Yes, the dressing can be prepared in advance and refrigerated in a sealed container for up to 2 days. Stir before serving.
- → What can I use instead of pecans?
Walnuts or almonds work well as crunchy alternatives if pecans are unavailable or you prefer a different nut.
- → How do I keep the spinach fresh and crisp?
Use washed and thoroughly dried baby spinach; store in the fridge in a sealed container lined with paper towels to absorb moisture.
- → Is there a vegan option for the dressing?
Replace honey with maple syrup and omit any dairy toppings to make the salad vegan-friendly.