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A large bowl of Strawberry Poppyseed Salad with feta and pecans, served with two distinct homemade balsamic and creamy dressings.

Fresh Strawberry Poppyseed Salad

Rebecca Blumer
A vibrant and refreshing salad featuring sweet strawberries, crisp spinach, tangy feta, and toasted pecans. This recipe includes two delicious dressing options: a classic balsamic vinaigrette and a creamy Panera-style version made with Greek yogurt.
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Prep Time 15 minutes
Cook Time 10 minutes
Soaking time 5 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 380 kcal

Equipment

  • Baking Sheet
  • large bowl
  • Small bowl or jar
  • Whisk

Ingredients
 

For the Strawberry Spinach Salad:

  • ¾ cup raw pecans
  • ½ small red onion very thinly sliced
  • 10 ounces fresh baby spinach
  • 1 quart strawberries hulled and quartered
  • ¾ cup crumbled feta cheese

For the Poppy seed Dressing:

  • ¼ cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons poppy seeds
  • 1 ½ tablespoons honey
  • ½ teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper

Instructions
 

Prep the Crunch and Onion

  • Preheat your oven to 350°F (175°C). Spread the pecans on an ungreased baking sheet and bake for 8 to 10 minutes, until fragrant and lightly toasted. Let them cool, then roughly chop.
  • While the pecans toast, place the thinly sliced red onion in a small bowl and cover with cold water. Let it soak to reduce its harsh bite.

Mix the Dressing

  • In a small bowl or a mason jar, whisk together the balsamic vinegar, extra-virgin olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and black pepper until well blended and glossy.

Assemble the Salad

  • In a large serving bowl, combine the baby spinach and the hulled, quartered strawberries. Drain the soaked onion well and add it to the bowl.
  • Drizzle about half of the dressing over the salad and toss gently to coat the leaves lightly. Add more dressing only if needed.

Finish and Serve

  • Sprinkle the crumbled feta and toasted pecans over the top. Give the salad one final light toss.
  • Serve immediately, with extra dressing on the side for those who prefer more.

Notes

Creamy Dressing Option: For a Panera-style dressing, whisk together ½ cup plain Greek yogurt, 2 tablespoons milk, 1 ½ tablespoons honey, 1 tablespoon poppy seeds, 1 tablespoon apple cider vinegar, ½ teaspoon Dijon mustard, and ¼ teaspoon salt until smooth. Add more milk if needed for a thinner consistency.
Pro Tip: Toasting the pecans is essential for the best flavor and crunch. Don't skip this step, but watch them closely as they can burn quickly.
Make-Ahead Tip: Prepare all components ahead of time but store them separately. Keep washed and dried spinach in one container, strawberries in another, dressing in a sealed jar, and toasted pecans at room temperature. Combine just before serving to prevent a soggy salad.
Storage: Undressed salad components will keep in the refrigerator for 2-3 days. Dressed salad is best eaten immediately as the spinach will wilt.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 380kcalCarbohydrates: 15gProtein: 6gFat: 33gSaturated Fat: 6gCholesterol: 20mgSodium: 350mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 40IUVitamin C: 80mgCalcium: 10mgIron: 8mg
Keyword healthy salad, summer salad
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