📋 Strawberry Spinach Salad with Poppy Seed Dressing

Ingredients

• 6 oz Baby spinach, washed and dried
• 1 lb Fresh strawberries, hulled and sliced ¼-inch thick
• ½ cup Crumbled feta cheese
• ¼ cup Red onion, very thinly sliced
• ¾ cup Pecan halves
• 2 tablespoons Granulated sugar
• 1 tablespoon Unsalted butter
• ⅛ teaspoon Fine sea salt
• 1 pinch Pinch of cayenne pepper (optional)
• ⅓ cup Avocado oil or light olive oil (not extra-virgin)
• 3 tablespoons Apple cider vinegar
• 2 tablespoons Honey
• 1 teaspoon Dijon mustard
• 1 small (about 2 tablespoons) Shallot, very finely minced
• 1½ teaspoons Poppy seeds
• ¼ teaspoon Fine sea salt
• ⅛ teaspoon Freshly ground black pepper

Instructions

1. Make the candied pecans first so they have time to cool. Line a small baking sheet or plate with parchment paper and set it near your stove. In a medium skillet over medium heat, melt the butter. Add the sugar and stir constantly with a silicone spatula or wooden spoon until the sugar melts into the butter and turns a light amber color, about 3–4 minutes. Watch it carefully — it can go from golden to burnt quickly. Add the pecan halves, salt, and cayenne (if using), and stir to coat every nut completely, about 1 minute more.
2. Immediately pour the candied pecans onto the prepared parchment paper, spreading them into a single layer with your spatula. They will harden as they cool — do not touch them with your fingers yet, the sugar is extremely hot. Set aside to cool completely, at least 10 minutes. Once cool, break apart any clusters into individual pieces.
3. While the pecans cool, make the poppy seed dressing. Combine the oil, apple cider vinegar, honey, Dijon mustard, minced shallot, poppy seeds, salt, and pepper in a small mason jar or a bowl with a tight-fitting lid. If using a jar, seal the lid and shake vigorously for 30 seconds until emulsified and creamy-looking. If using a bowl, whisk briskly until fully combined. Taste and adjust — add a tiny bit more honey if you want it sweeter, or a splash more vinegar if you prefer more tang. Set aside.
4. Prep the remaining salad components. Hull and slice the strawberries about ¼-inch (6mm) thick. Using a mandoline or very sharp knife, slice the red onion paper-thin — the thinner the better, so the flavor is present but not overpowering. If your onion slices still feel sharp or strong, soak them in a small bowl of cold water for 5 minutes, then drain and pat dry. This softens the bite significantly.
5. Make sure your baby spinach is completely dry — wet spinach is the enemy of a crisp salad and will dilute your dressing. If you washed it, spin it dry in a salad spinner and then pat with paper towels if needed. Add the dry spinach to a large serving bowl (you want a bowl with plenty of room to toss).
6. Layer the salad for serving: arrange the sliced strawberries over the spinach, then scatter the red onion slices, crumbled feta, and cooled candied pecans across the top. If you're serving immediately, drizzle about two-thirds of the poppy seed dressing evenly over the salad, toss gently with salad tongs or two large spoons, and taste — add more dressing as desired. Serve right away with any remaining dressing on the side.

Tips

• **Dry your spinach thoroughly.** This is the single most important technique tip for any green salad. Even slightly damp spinach will make your dressing slide off the leaves and pool at the bottom of the bowl. A salad spinner plus a quick pat-down with paper towels is your best friend here.
• **Don't dress the salad until just before serving.** The strawberries will release juice and the spinach will wilt within 20–30 minutes of dressing. If you're serving at a party or brunch, set out all the components and the dressing separately, then toss right before guests fill their plates.
• **Toast the pecans in batches if they stick together.** If your candied pecans clump into one big mass, just break them apart once fully cooled. A little pressure with your fingers is all it takes. Leftover candied pecans store in an airtight container at room temperature for up to 2 weeks — they're incredible on oatmeal and ice cream.
• **Use a neutral oil for the dressing, not extra-virgin olive oil.** Extra-virgin olive oil has a strong flavor that fights with the delicate sweetness of this dressing. Avocado oil, light olive oil, or even a mild grapeseed oil lets the honey and vinegar shine without any bitterness.
• **Tame the red onion if needed.** Raw red onion can be polarizing. Soaking the slices in cold water for 5–10 minutes mellows the sharpness dramatically while keeping the beautiful color and a gentle onion flavor. This is a great trick for any salad where raw onion might otherwise overwhelm.

Storage

Store undressed salad components separately for best results. Sliced strawberries and washed/dried spinach can be refrigerated in separate airtight containers for up to 2 days. The poppy seed dressing keeps in a sealed jar in the refrigerator for up to 1 week — the oil may solidify slightly when chilled, so let it sit at room temperature for 10 minutes and shake well before using. Once the salad is tossed and dressed, it's best eaten within 30 minutes; dressed leftovers stored in the refrigerator will be soft and wilted by the next day.

Make Ahead

This salad is incredibly make-ahead friendly if you keep the components separate. Up to 2 days ahead: make the candied pecans (store at room temperature in an airtight container) and make the poppy seed dressing (refrigerate in a jar). The night before: wash, dry, and refrigerate the spinach in an airtight container lined with a paper towel. Up to 4 hours ahead: hull and slice the strawberries, store covered in the refrigerator. Slice the red onion and refrigerate. At serving time (5 minutes of work): layer everything in your bowl, shake the dressing, drizzle, and toss. This approach makes it perfect for Easter brunch, potlucks, or any gathering where you want zero stress at the table.