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Overhead view of spinach, sliced strawberries, feta, and candied pecans in a wide bowl with dressing drizzled on top

Strawberry Spinach Salad with Poppy Seed Dressing

A fresh, no-cook salad of baby spinach, sliced strawberries, feta, and candied pecans tossed in a creamy honey poppy seed dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad
  • 170 g baby spinach (6 cups); washed and dried well
  • 300 g strawberries hulled and thinly sliced
  • 25 g red onion (1/4 cup); thinly sliced
  • 75 g feta cheese crumbled
  • 60 g candied pecans (1/2 cup)
Poppy Seed Dressing
  • 3 tbsp mayonnaise (45 g)
  • 2 tbsp honey
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil use a mild extra virgin
  • 1 tbsp poppy seeds
  • 1 pinch salt

Method
 

  1. Rinse and dry the baby spinach thoroughly, then add it to a 12-inch / 30 cm salad bowl.
  2. Hull the strawberries and slice them into thin pieces, about 5 mm thick.
  3. Thinly slice the red onion into half moons, about 1/8 inch thick.
  4. In a small jar, combine the mayonnaise, honey, apple cider vinegar, olive oil, poppy seeds, and a pinch of salt. Seal the lid and shake vigorously for 30 seconds until smooth and emulsified.
  5. Add the sliced strawberries and red onion to the bowl with the spinach.
  6. Scatter the crumbled feta and candied pecans over the top.
  7. Drizzle the poppy seed dressing over the salad just before serving.
  8. Toss gently with your hands or salad tongs until the leaves are lightly coated. Serve right away.

Notes

  • Dress the salad only right before serving, not before.
  • Slice strawberries same-day to keep them from going soft.
  • Shake the dressing jar well, it separates as it sits.
  • Use a mild olive oil so it doesn't overpower the dressing.