Spring is here, and nothing captures the essence of the season quite like a vibrant Strawberry Spinach Salad! This fresh and colorful dish is a delightful combination of tender baby spinach, luscious strawberries, zesty red onions, creamy goat cheese, and a satisfying crunch from pecan brittle, all dressed in an irresistible vanilla-balsamic poppy seed dressing.

And, above all, learn to trust your inner teacher, the burst of relaxation and freedom that rings through your whole body.

Martha Beck

This salad brings back fond memories for many, especially those who have been involved in spring gatherings and celebrations. It’s not just a feast for the eyes but a burst of flavors! Strong opinions often accompany this dish, especially regarding the right cheese pairing. While feta may be popular, creamy goat cheese complements the strawberries beautifully without overwhelming their sweetness.

It’s essential not to skip the red onions – their slight sharpness balances the fruitiness of the strawberries. Want to tone down their bite? Soaking them in cold salted water is a great trick!

The pecan poppyseed brittle is optional but highly recommended for an added textural element. However, if you’re short on time, toasted pecans or sliced almonds make excellent substitutes. And let’s not forget about the dressing—using white balsamic vinegar paired with a hint of vanilla gives the best results. It’s truly the secret that elevates this dish.

Ingredients

• Strawberries: Fresh, ripe strawberries are key! Halve or quarter small ones to keep them intact.
• Spinach: Use baby spinach or mix it with arugula for a flavorful twist.
• Fresh Basil: This adds an aromatic, herby flavor that enhances the salad.
• Red Onion: Thinly sliced for a necessary bite. I’ll share how to mellow them out if they’re too sharp for your liking!
• Goat Cheese: Opt for crumbled goat cheese for its creamy, mild flavor that pairs perfectly with the strawberries.
• Pecans: Toasted pecans are preferred, or you can use sliced almonds as an alternative. Homemade pecan brittle will take it to the next level!
• Dressing: Extra virgin olive oil, balsamic vinegar (white is best), maple syrup, vanilla extract, poppy seeds, garlic, salt, and pepper come together for an incredible dressing.
• Pecan Brittle: Not mandatory but highly recommended! Just combine pecans, poppyseeds, maple syrup, and a pinch of salt and pepper.

Variations and Substitutions

• Add Protein: For a heartier meal, top the salad with grilled chicken or your favorite protein. Vegetarian? Avocado works beautifully here.
• Experiment with Nuts or Seeds: Feel free to use different nuts or seeds like slivered almonds, walnuts, or pumpkin seeds.
• Mix Berries: Supplement with blueberries, raspberries, or blackberries for additional fruity goodness.
• Cheese Choices: If you’re a feta fan, go for sheep’s milk feta stored in water for a creamier option. Blue cheese is also a nice touch for those who enjoy its strong flavor.

How to Make Strawberry Spinach Salad

1. Make the Pecan Brittle

Start by preparing the pecan poppyseed brittle if you choose to include it. If you’re in a hurry, toasted pecans are a great alternative!

2. Prepare the Dressing

In a mixing bowl, add all the dressing ingredients and whisk them together until emulsified. Alternatively, you can mix them in a jar or blend using a mini blender, adding the poppy seeds in afterward for a perfect consistency.

3. Mellow the Onions (optional)

If you’re sensitive to raw onion’s sharp flavor, soak the slices in a bowl of cold salted water until you’re ready to use them. Drain well before adding.

4. Assemble the Salad

In a large mixing bowl, combine the baby spinach, sliced strawberries, fresh basil, drained onions, and pecans (reserve some pecans for garnishing). Give the dressing a quick whisk and drizzle just enough over the salad to coat everything lightly. Toss gently, then sprinkle in the crumbled goat cheese, saving a little for the top.

5. Serve Up!

Transfer your beautifully tossed salad onto a large serving platter or bowl. Top with the remaining pecans and goat cheese before serving. Enjoy the fresh flavors and delightful crunch!

How to Make Pecan Brittle

1. Toast the Pecans

In a non-stick skillet, toast the pecans over medium heat, keeping a close eye and stirring frequently for about 5 minutes until they are aromatic and lightly browned.

2. Coat the Pecans

Add a dash of salt and pepper to the skillet, then pour in 1-2 tablespoons of maple syrup, stirring to coat the nuts. Optionally, sprinkle in a teaspoon of poppy seeds.

3. Let It Bubble

Let the mixture bubble for about 30-60 seconds before turning off the heat.

4. Cool Down

Lightly fluff the mix before transferring it to a plate to cool. The brittle will harden as it sets, but you can speed up the cooling process by placing it in the freezer if needed.

Storage & Make-Ahead Tips

This salad is best enjoyed fresh on the day it’s made. However, if you plan to have leftovers, keep the dressing separate to avoid sogginess.

If you’re prepping for a crowd, feel free to make larger batches of dressing using a blender, which you can store in the refrigerator for up to three days. The pecan brittle can also be made up to three days in advance and stored at room temperature.

To make crumbling goat cheese easy, place it in the freezer for 15 minutes before using it. This will help you get small, manageable crumbles that are ideally sized for this salad.

Lastly, prep the strawberries right before serving for optimal freshness. Assemble and dress the salad at the last moment for a vibrant presentation.

Serving Suggestions

This Strawberry Spinach Salad is the perfect addition to a spring brunch, picnic, or festive gathering. It beautifully complements Easter celebrations, Mother’s Day brunches, or any springtime event!

You can also make it a complete meal by adding a protein, such as grilled chicken or shredded turkey, or keep it vegetarian with slices of avocado.