Strawberry Spinach Salad

Sweet strawberries are the star of this pretty salad, nestled on a bed of vibrant green spinach along with toasty pecans and a zesty poppyseed dressing. This spinach and strawberry salad makes a stunning side to summery dishes like grilled steak and corn on the cob, but it’s equally at home at a potluck or neighborhood block party. If you do take it to a gathering, you’ll just want to keep the salad and dressing separate until the last minute.

This salad has all the components that make a truly great salad: a variety of tastes, a range of textures and a vinaigrette with layers of complex flavors. The zesty dressing is lightly sweetened but incorporates deeply savory onions, paprika and Worcestershire sauce too.

Ingredients for Strawberry Spinach Salad

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• Olive oil: Choose your favorite olive oil to act as the base of the vinaigrette.
• Sugar: The granulated sugar sweetens the dressing and balances the vinegar.
• Vinegar: You’ll add vinegar to the dressing for brightness, and most types of vinegar will work, depending on the flavor you want. White vinegar is neutral, while balsamic brings some fig and molasses notes.
• Sesame seeds and poppy seeds: This recipe includes two types of tiny seeds for crunch and subtle flavor.
• Onion: Chopped onion is mixed into the vinaigrette that dresses this strawberry spinach salad recipe.
• Paprika and Worcestershire sauce: A bit of paprika and Worcestershire sauce help balance the dressing with their unique savory flavors.
• Spinach: Tender, fresh spinach is a classic green that offers extra nutrition.
• Strawberries: Sliced strawberries are a natural with spinach and vinaigrette.
• Pecans: Toasted pecans are crunchy and lightly sweet.

Directions

Step 1: Make the vinaigrette

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Add the olive oil, sugar, vinegar, sesame seeds, poppy seeds, chopped onion, paprika and Worcestershire sauce to a jar with a tight-fitting lid, and shake it well. Refrigerate the dressing for one hour, while you prepare the salad.

Step 2: Compile and dress the salad

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Just before serving, combine the spinach, strawberries and toasted pecans in a large serving bowl. When you’re ready to serve, shake the dressing, drizzle it on the dressing and toss everything to coat.

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Strawberry Spinach Salad Variations

• Add cheese: A creamy cheese like fresh goat cheese or salty feta are natural complements to this salad.
• Serve it with extra onion: If you want to add more crunch and allium flavor, mix thinly sliced red onion in with the spinach and strawberries.
• Go nuts: There is room for creativity with this crunchy salad topper. Swap in another nut, like walnuts or sliced almonds. Or you can candy the pecans for extra sweetness. If you have a nut allergy, try toasted sunflower seeds or pepitas.

How to Store Strawberry Spinach Salad

Only dress the amount of salad you’re going to eat, as dressed salad will not keep well.

Can you make this spinach strawberry salad ahead of time?

You can make the poppyseed vinaigrette up to five days ahead. Combine the spinach, strawberries and nuts just before serving, then add the dressing.

Strawberry Spinach Salad Tips

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What are the best onions to use in spinach salad with strawberries, and how should I cut them?

Red onions are a great choice for enjoying raw, as they’re milder than their white or yellow counterparts. If you don’t love the pungency of raw onion, you can soak chopped onions in water for 10 to 15 minutes, drain them very well, then add them in. Considering substituting shallots for a milder flavor too. Since the onions are a component of the vinaigrette, mince them finely or consider grating them with a microplane so they blend into the dressing.

Do I have to add sugar to this dressing?

This is a sweet dressing that is balanced with savory flavors like onion and paprika. Completely omitting the sugar would change the flavor substantially. Try adding less, and taste as you go. You can also substitute with a smaller amount of honey, as it is sweeter than sugar.

How can I cut strawberries and not waste any fruit?

It’s common to just slice off the green stem end when cutting strawberries, but you lose a lot of precious sweet fruit that way. Consider pulling off the stem, then using a paring knife to just cut out the white hull. It’s slower, but you’ll preserve a lot more berry this way. You can also use a tool specifically meant for hulling strawberries.