Can I make this salad ahead of time for a party?

You can prepare all the components ahead of time, but I recommend assembling just before serving. Keep the spinach, sliced strawberries, candied pecans, and dressing separate in the refrigerator. Combine everything when you're ready to serve to prevent the spinach from wilting and the pecans from getting soggy.

What's the best way to hull strawberries for this salad?

The easiest way to hull strawberries is to use a small paring knife to cut around the green leafy top at an angle, removing just the stem and leaves while preserving as much of the fruit as possible. For a tool-free method, simply push a drinking straw from the bottom of the strawberry up through the top to remove the core.

Can I use a different dressing if I don't have time to make the poppy seed dressing?

Absolutely! While the homemade dressing is outstanding, a good quality store-bought raspberry vinaigrette or balsamic vinaigrette works well in a pinch. If using store-bought, consider adding a teaspoon of poppy seeds to maintain that special touch.

How do I prevent my spinach from getting soggy?

Make sure your spinach is completely dry after washing it (a salad spinner works wonders), and only dress the salad right before serving. If preparing for meal prep, keep the dressing separate until you're ready to eat. Additionally, avoid using too much dressing—you can always add more, but you can't take it away!

Strawberry Spinach Salad Recipe

Name: Strawberry Spinach Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 12 ounces baby spinach; 8 ounces strawberries, hulled and sliced; 1/2 small red onion, thinly sliced; 1/2 cup cooked and crumbled bacon; 1/2 cup candied pecans (see notes for recipe); 1/2 cup crumbled feta cheese; 1 cup extra-virgin olive oil; 1/2 cup balsamic vinegar; 1/4 cup honey; 1/2 small red onion; 1 tablespoon Dijon mustard; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons poppy seeds

Description

This Strawberry Spinach Salad is the perfect combination of fresh, sweet, and savory flavors. Packed with vibrant strawberries, crispy bacon, nutty candied pecans, and creamy feta cheese, all topped with a delicious homemade poppy seed dressing, this salad is sure to impress at any gathering or make for a refreshing lunch.

Ingredients

Units Scale

Salad

12 ounces baby spinach
8 ounces strawberries, hulled and sliced
1/2 small red onion, thinly sliced
1/2 cup cooked and crumbled bacon
1/2 cup candied pecans (see notes for recipe)
1/2 cup crumbled feta cheese

Poppy Seed Dressing

1 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1/4 cup honey
1/2 small red onion
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons poppy seeds

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Instructions

Prepare the Salad Base
Add 12 ounces of baby spinach to a large salad bowl. Hull and slice 8 ounces of strawberries and layer them over the spinach. Thinly slice 1/2 small red onion and layer on top. Sprinkle in 1/2 cup of cooked and crumbled bacon, 1/2 cup of candied pecans, and 1/2 cup of crumbled feta cheese for added texture and flavor.
Make the Poppy Seed Dressing
In a high-speed blender, combine 1 cup of extra-virgin olive oil, 1/2 cup of balsamic vinegar, 1/4 cup of honey, 1/2 small red onion, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Blend for 45–60 seconds until the mixture is smooth and the onion is fully pureed. Stir in 2 tablespoons of poppy seeds to complete the dressing.
Assemble and Serve
Pour the poppy seed dressing over the salad just before serving. Toss gently to combine all the ingredients and ensure everything is evenly coated. Serve immediately and enjoy!

Notes

Candied Pecans Recipe:
- Combine 1 cup of raw pecans with 1/4 cup of white sugar, 1/4 cup of brown sugar, 2 tablespoons of melted, salted butter, and a pinch of cinnamon in a bowl. Stir until the pecans are well coated.
- In a skillet over medium-high heat, cook the coated pecans for 4–5 minutes, stirring constantly, until the sugar mixture adheres to the pecans and darkens slightly. Watch carefully to prevent burning.
- Spread the pecans on a parchment-lined sheet to cool before using.
For added versatility, this salad pairs beautifully with grilled chicken or shrimp for a protein-packed meal.

Nutrition

Serving Size: 1 Serving
Calories: 440kcal
Sugar: 19g
Sodium: 420mg
Fat: 37g
Saturated Fat: 8g
Unsaturated Fat: 29g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 8g
Cholesterol: 20mg