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Strawberry Spinach Salad

Strawberry Spinach Salad

Strawberry Spinach Salad is a bright, easy to assemble spring salad with juicy strawberries, creamy avocado, and crunchy caramelized pecans. This refreshing mix is perfect for an easy weeknight dinner or a light side, offering sweet, salty, and tangy notes that keep everyone coming back for more. Make it for gatherings when you want a simple yet elegant dish to impress.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Salads
Cuisine American
Servings 6 servings
Calories 250 kcal

Equipment

  • Medium Bowl
  • Mason jar
  • Large Bowl
  • Parchment Paper

Ingredients
  

  • 10 ounces fresh baby spinach or half spring mix Provide a fresh, tender leafy base for the salad and contribute a mild, slightly sweet flavor that balances fruit and dressing; gently toss to avoid bruising while assembling the salad for best texture.
  • 1 quart strawberries, hulled and halved or quartered if large Add a bright, juicy sweetness and vibrant color that pairs well with greens and cheese; hull and halve or quarter to ensure even fruit distribution and easy eating.
  • 3 clementine oranges (like Cuties brand) Offer sweet, citrusy segments with a tender, juicy texture that enhance the salad’s brightness and acidity; peel and section to remove membranes for a pleasant mouthfeel.
  • 1/3 small red onion very thinly sliced Bring a sharp, pungent bite and crisp texture that contrasts sweet elements; slice very thinly to distribute flavor without overpowering the salad.
  • 1 large avocado, sliced or chopped Contribute creamy, rich texture and subtle buttery flavor that adds body and balances acidity; slice or chop and add just before serving to prevent browning.
  • 3/4 English cucumber, sliced and quartered Supply a cool, crisp crunch and mild vegetal flavor that lightens the salad; slice and quarter for uniform pieces that are easy to toss and eat.
  • 3/4 cup crumbled feta cheese Deliver a salty, tangy creaminess that enhances overall flavor complexity and complements fruit; crumble and sprinkle evenly for balanced savory notes.
  • 1/2 cup roasted, salted sunflower seeds Provide crunchy texture and a toasty, nutty flavor that adds depth and contrast to soft ingredients; use roasted, salted seeds for immediate seasoning and crunch.
  • 1 recipe caramelized pecans (chopped after caramelizing) Introduce a sweet, crunchy, caramelized contrast with rich toasted pecan flavor that elevates the salad; chop after caramelizing to create bite-sized pieces for even distribution.
  • 1/2 cup vegetable oil Create the oil component of the dressing to emulsify and carry flavor, giving the dressing body and mouthfeel; whisk with acidic ingredients for a smooth vinaigrette.
  • 1/3 cup granulated sugar Supply sweetness that balances acidity and bitter notes in the dressing, helping to round flavors and aid emulsification when combined with oil and vinegar.
  • 1/4 cup white vinegar Add bright acidity to the dressing that cuts through richness and enhances other flavors; measure precisely to maintain dressing balance.
  • 2 tablespoons clementine or orange juice Provide fresh citrus aroma and subtle acidity to boost brightness in the dressing; incorporate a small amount to intensify orange notes without adding excess liquid.
  • 1 1/2 tablespoons poppy seeds Contribute a slight nutty crunch and visual appeal while adding a pop of flavor that complements citrus and fruit; include in the dressing for texture and mild sweetness.
  • 1 teaspoon salt Enhance overall seasoning by bringing out flavors and balancing sweetness and acid; dissolve into the dressing so it seasons evenly throughout the salad.
  • 1 teaspoon ground mustard Add warm, tangy depth and slight pungency to the dressing, complementing sweet and acidic elements; whisk in with other dry seasonings for even dispersion.
  • 1 teaspoon dried minced onions Offer concentrated onion flavor without moisture, providing savory depth and subtle texture to the dressing; stir into the vinaigrette so it hydrates and flavors evenly.
  • 1/2 tsp EACH dried basil, pepper Supply herbal aroma and heat components to round out the dressing’s flavor profile; use measured amounts of dried basil and pepper to season without overpowering.

Instructions
 

  • Add all of the dressing ingredients to a medium bowl and whisk to combine or add to a mason jar, cover and shake. Adjust to taste if desired – adding additional sugar for sweeter or vinegar for tangier 1 teaspoon at a time. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad.: Soft clinking and a glossy sheen will form as the vegetable oil suspends with the vinegar and juice, and the poppy seeds float like tiny suns. Start by pouring the oil slowly while whisking so the dressing becomes slightly thickened and cohesive, this helps it cling to the leaves rather than pool at the bottom. You should smell the citrus blossom from the clementine juice and the faint tang of the white vinegar . A common mistake is under mixing, which leaves oil separated and causes uneven flavor; if that happens, whisk vigorously or shake in a sealed jar until fully combined.
  • Prepare caramelized nuts according to recipe directions.: The dressing should sit on your palate as a live balancing act between sweet and tart, so taste and tune. Add sugar sparingly if you want softer sweetness, or add vinegar sparingly for more brightness, measuring by teaspoon to avoid overshooting. After each adjustment, mix well and taste again, because the sugar dissolves slowly and the vinegar's sharpness can mellow over minutes. A trap I see is compensating with too much sugar at once, which can make the dressing cloying; correct by adding more acid or a little water if needed.
  • When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.: Cooling the dressing gives it a chance to meld, and refrigeration brings out a firmer mouthfeel, especially if you used cooler oil. When you take it out, you might hear a slight silence as it settles, then a gentle hiss when you shake the jar. Whisking again brightens the texture and re disperses any settled spices or poppy seeds. If the dressing appears thick after chilling, allow it to come to room temperature briefly and whisk; overly cold dressing can be sluggish and might not coat the spinach evenly.
  • Prepare caramelized nuts according to recipe directions: Your kitchen will smell of toasted sugar and warm pecans, an aroma that signals the nuts are done. After caramelizing, spread them on parchment and let them cool fully so they snap when broken; this crispness is why they elevate the salad. Chop coarsely to preserve crunchy bite and to scatter texture through the greens. A frequent error is cutting them while hot, which makes them crumble into dust—waiting for complete cooling preserves the elegant crunch.
  • When ready to serve, toss all of the salad ingredients together in a large bowl: The bowl should look colorful and abundant, a mix of greens, ruby strawberries, orange segments, and creamy avocado . Tossing gently ensures ingredients mingle without bruising the spinach , and you will hear a soft rustle as leaves move and a few seeds clatter. Use light lifting motions to keep the avocado intact; rough tossing will mash it. If the salad looks wet or heavy, it likely absorbed too much dressing or the fruit released excess juice; correct by draining some liquid or serving more conservatively dressed portions.
  • You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing: Drizzling and tossing produces immediate uniform flavor and a glistening finish on leaves, while dressing individually preserves texture for later. If you plan leftovers, portion salads into containers and add dressing only when serving, this prevents wilting and keeps the spinach crisp. A mistake many make is over dressing at assembly, which results in limp greens and soggy bites; err on the side of less dressing and offer extra on the side for guests.

Notes

  • Store components separately When saving leftovers, pack the salad and dressing in separate airtight containers; the undressed salad will last about 3 days refrigerated, though strawberries may soften the crunch over time.
  • Dressing longevity The poppy seed dressing keeps up to one week in the refrigerator in an airtight container; it will separate, so shake or whisk well before using and store it cold to maintain its bright flavor.
  • Prep ahead safely Salad ingredients can be chopped and stored up to 24 hours ahead in separate containers; this minimizes assembly time while preserving the textures of each element when combined at service.
  • Make nuts in advance Caramelized pecans can be prepared up to one week ahead and kept at room temperature in a sealed container, and I often double the batch to have crunchy toppings on hand for salads and breakfasts.
  • Portion dressing for travel If bringing salad to a potluck, portion dressing into small sealed jars for each serving so guests can dress their own and the greens stay vibrant.
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