Save to Pinterest There's something about the first warm day of spring that makes you crave something bright and alive on your plate. I was standing in the farmers market with a basket of just-picked strawberries when an older woman next to me mentioned she'd been making the same spinach salad for thirty years, and it was the candied pecans that kept people coming back. I bought a bunch of spinach that afternoon, and when I got home and tossed it all together with that creamy poppy seed dressing, I understood exactly what she meant.
I made this for a potluck where someone else brought a heavy casserole and three sides of carbs, and watching people go back to my salad twice while the hot dishes sat untouched felt like winning a small, delicious victory. There's a quiet confidence that comes from bringing something that doesn't need reheating.
Ingredients
- Baby spinach: Use the tender, younger leaves if you can find them—they're less bitter and don't need to be massaged or cooked down. Wash and dry thoroughly, or the dressing will slide right off.
- Fresh strawberries: Pick ones that smell sweet at the base; that's where the flavor actually lives. Slice them just before serving so they don't weep into the greens.
- Candied pecans: These are worth the five minutes it takes to make them yourself—store bought ones are often too hard and taste more like candy than nuts.
- Red onion: Barely a whisper of it, thinly sliced so it's more about the bite than the bulk.
- Feta cheese: The crumbles should be scattered loose, not packed down, so they distribute throughout every bite.
- Olive oil: Use something you actually like to taste, since it's a main ingredient in the dressing and not cooked down.
- Apple cider vinegar: The slight fruitiness of it makes this dressing different from one made with red wine or plain vinegar—don't skip it.
- Honey: A small amount sweetens the dressing just enough to balance the vinegar without making it taste like salad dressing from a bottle.
- Poppy seeds: They add a subtle nuttiness and keep the dressing from feeling too thin and sharp.
- Dijon mustard: Just enough to emulsify the oil and vinegar so they actually stay together instead of separating.
Instructions
- Toast the pecans until they're glossy:
- Melt butter over medium heat in a small skillet, then add pecans and granulated sugar, stirring constantly so nothing burns. The whole thing takes about three to four minutes, and you'll know it's done when the sugar looks melted and the pecans start to smell toasty.
- Cool them completely on parchment:
- Transfer them to a piece of parchment paper and let them sit—don't touch them until they're cool, or they'll stick together in one clump. Once they're hardened, break them apart with your fingers.
- Whisk together the dressing:
- In a small bowl or jar, combine olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper. Whisk it hard for about thirty seconds until it looks a little thicker and emulsified—the mustard is doing the heavy lifting here to hold the oil and vinegar together.
- Build the salad the right way:
- Put your spinach in a large bowl first, then scatter strawberries, onion, and feta over the top. Add the candied pecans last so they stay crunchy and don't get bruised on the bottom of the pile.
- Dress it at the last second:
- Drizzle the dressing over everything and toss gently—salad that sits in dressing for more than a few minutes starts to wilt and lose its brightness. The whole point is to taste the fresh snap of the greens.
Save to Pinterest My neighbor brought this to a Fourth of July gathering and someone asked her for the recipe before she'd even finished her first bite. That's the moment you know a recipe has crossed from being good to being the kind of thing people actually want to make at home.
Why the Poppy Seed Dressing Works
Most people think poppy seed dressing is just something you buy in a bottle, but making it fresh changes everything. The honey rounds out the sharpness of the vinegar, and the poppy seeds add texture without being overpowering. It's slightly sweet, slightly tart, and creamy without any cream involved—the mustard and oil do all the work of holding it together.
Variations That Keep Things Interesting
This salad is forgiving enough to adapt based on what's in your kitchen or what you're in the mood for. Grilled chicken makes it substantial, avocado adds richness, and I've even added thinly shaved beets for a earthier spin when spinach felt too simple. Some people swap the feta for goat cheese or leave it out entirely and the salad still sings.
Making It Work for Different Diets
For a vegan version, swap the honey for maple syrup in the dressing and skip the feta or use a plant-based crumble that actually tastes good—this matters more than you'd think. Gluten-free is easy here since the only concern is the pecans and making sure your mustard is clean.
- Always taste the dressing before you pour it on—sometimes you'll want it slightly sweeter or tangier depending on your strawberries.
- If you're making this for a crowd, assemble everything except the dressing and let people add their own at the table.
- Leftover dressing keeps for about a week in a jar in the fridge and works well on any green or grain salad you're making.
Save to Pinterest This salad tastes like spring on a plate, and somehow it makes everyone who eats it happier. That's reason enough to keep making it.
Recipe FAQs
- → How do you make candied pecans for the salad?
Heat butter in a skillet over medium heat, then stir in pecans and sugar. Cook while stirring until pecans are coated and sugar melts, about 3-4 minutes. Cool before using.
- → What ingredients are in the poppy seed dressing?
The dressing combines olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and freshly ground black pepper whisked together until smooth.
- → Can this salad be made vegan?
Yes, omit the feta cheese or use a plant-based alternative and substitute maple syrup for honey in the dressing for a vegan version.
- → What are good add-ins to boost protein in this salad?
Grilled chicken or sliced avocado are excellent options to add protein and richness without altering the fresh flavors.
- → Are there nut alternatives for candied pecans?
Walnuts or almonds can replace pecans if preferred, offering a similar texture and flavor profile.