Why You’ll Love Summer Strawberry Spinach Salad Recipe
I enjoy how quick and simple this salad is to prepare, especially when I need a beautiful dish without turning on the oven. The combination of sweet berries, crisp spinach, crunchy pecans, and creamy goat cheese creates the perfect balance of textures and flavors. I find that the homemade poppy seed dressing adds just the right amount of sweetness and tanginess to tie everything together. It works wonderfully as a light lunch or as a refreshing side dish for summer gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
10 oz fresh baby spinach
1 lb strawberries, hulled and sliced
1 cup blueberries
1/2 cup pecans
4 oz goat cheese, crumbled
1/2 small red onion, thinly sliced
For the poppy seed dressing:
1/3 cup olive oil
3 tbsp apple cider vinegar
2 tbsp honey
1 tbsp poppy seeds
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper
Directions
I start by making the dressing. In a small bowl, I whisk together the olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and black pepper until everything is well combined. If I prefer, I add all the dressing ingredients to a small jar, secure the lid tightly, and shake it vigorously until smooth and blended.
Next, I toast the pecans. I place them in a dry skillet over medium heat and stir frequently for about 5 minutes, until they become fragrant and lightly browned. Then I remove them from the heat and let them cool completely.
To assemble the salad, I combine the fresh baby spinach, sliced strawberries, blueberries, thinly sliced red onion, and the cooled toasted pecans in a large salad bowl.
I sprinkle the crumbled goat cheese evenly over the top. Then I drizzle the desired amount of poppy seed dressing over the salad.
Finally, I gently toss everything together to coat the ingredients evenly with the dressing. I serve it immediately for the freshest flavor and texture.
I sometimes add grilled chicken on top to turn this salad into a heartier main course. When I want extra crunch, I swap pecans for candied walnuts or sliced almonds. I also like to experiment with different cheeses, such as feta or blue cheese, for a stronger flavor profile. If I prefer a slightly sharper taste, I reduce the honey in the dressing or add a squeeze of fresh lemon juice.
Storage/Reheating
I store any leftover salad in an airtight container in the refrigerator for up to one day, though I find it is best enjoyed fresh. If I plan to make it ahead, I keep the dressing separate and toss the salad just before serving to prevent the spinach from wilting. The toasted pecans can be stored at room temperature in a sealed container for a couple of days.
Since this is a no-cook salad, reheating is not necessary. I simply give it a gentle toss before serving if it has been chilled.
FAQs
Can I make the dressing ahead of time?
Yes, I often prepare the dressing up to two days in advance and store it in the refrigerator. I shake or whisk it again before using.
How do I keep the spinach from getting soggy?
I keep the dressing separate until just before serving. Tossing the salad at the last minute helps maintain its freshness.
Can I use frozen berries?
I prefer fresh berries for the best texture. Frozen berries tend to release excess moisture and can make the salad watery.
What can I use instead of goat cheese?
I like using feta cheese or even shaved Parmesan if I want a different flavor.
Is this salad suitable for meal prep?
I find it works well for meal prep if I store all components separately and assemble just before eating.
How do I toast pecans without burning them?
I toast them over medium heat and stir frequently. As soon as they become fragrant and lightly browned, I remove them from the heat.
Can I make this salad vegan?
Yes, I substitute the goat cheese with a plant-based alternative and use maple syrup instead of honey in the dressing.
What protein pairs well with this salad?
I enjoy adding grilled chicken, shrimp, or even sliced steak for extra protein.
Can I use a different type of vinegar?
I sometimes use apple cider vinegar or white vinegar if I do not have another option available.
Is this salad gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free.
Conclusion
I love how this Summer Strawberry Spinach Salad captures the essence of the season with its bright colors and fresh flavors. It is simple to prepare, visually stunning, and always a crowd-pleaser at lunches or summer gatherings. Whenever I want a light yet satisfying dish, this salad is one of my favorite choices.
This vibrant Summer Strawberry Spinach Salad combines sweet strawberries, juicy blueberries, creamy goat cheese, and crunchy pecans with a tangy poppy seed dressing. It is light, refreshing, and perfect for warm weather meals or gatherings.
Ingredients
10 oz fresh baby spinach
1 lb strawberries, hulled and sliced
1 cup blueberries
1/2 cup pecans
4 oz goat cheese, crumbled
1/2 small red onion, thinly sliced
1/3 cup olive oil
3 tbsp apple cider vinegar
2 tbsp honey
1 tbsp poppy seeds
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper
Instructions
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and black pepper until well combined. Alternatively, add the ingredients to a jar, secure the lid, and shake until smooth.
Place the pecans in a dry skillet over medium heat and toast for about 5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool completely.
In a large salad bowl, combine the baby spinach, sliced strawberries, blueberries, red onion, and cooled toasted pecans.
Sprinkle the crumbled goat cheese evenly over the salad.
Drizzle the desired amount of poppy seed dressing over the salad and gently toss to coat evenly. Serve immediately.
Notes
For added protein, top with grilled chicken, shrimp, or sliced steak.
Swap pecans with candied walnuts or sliced almonds for extra crunch.
Feta or blue cheese can be used instead of goat cheese.
Store dressing separately and toss just before serving to prevent wilting.
To make vegan, use plant-based cheese and substitute maple syrup for honey.
