1. Introduction
There is a specific moment in late spring when the farmer’s market stalls transition from the earthy, muted tones of root vegetables to the electric, vibrant reds of the first strawberry harvest. It is a time of culinary awakening. Among the many dishes that celebrate this shift, few are as iconic or as beloved as the Strawberry Spinach Salad.
This salad is more than just a side dish; it is a masterclass in the balance of flavors—the “Five Senses” on a plate. You have the sweetness of the berries, the slight bitterness of fresh baby spinach, the creamy tang of goat cheese, the crunch of toasted pecans, and the acidic brightness of a poppyseed vinaigrette.
Culturally, this dish rose to prominence in North American bistro culture during the 1990s, but its roots are much deeper, drawing from the European tradition of pairing fruit with savory greens and soft cheeses. It has become a staple for wedding brunches and garden parties, but its true magic lies in its intimacy. We have scaled this recipe specifically for two, making it the perfect centerpiece for a romantic spring dinner, a celebratory lunch, or a quiet weekend meal on the balcony. It is elegant without being pretentious, and sophisticated while remaining incredibly simple to assemble.
2. Recipe Overview
- Cuisine Type: Modern American / Bistro Style
- Difficulty Level: Very Easy
- Total Time: 15 minutes (No cooking required)
- Dietary Classifications: Vegetarian, Gluten-Free. (Can be made Vegan by substituting honey and cheese).
3. Equipment and Tools
While this is a “no-cook” recipe, using the right tools ensures the salad remains crisp and the dressing perfectly emulsified.
- Salad Spinner: Essential for drying spinach. Wet leaves will prevent the dressing from sticking, resulting in a soggy salad.
- Small Mason Jar (8 oz): The best tool for making dressings. Shaking a jar creates a better emulsion than whisking in a bowl.
- Chef’s Knife: A sharp blade is required to slice strawberries cleanly without bruising the fruit.
- Large Wooden Salad Bowl: To allow for gentle tossing without crushing the delicate spinach leaves.
- Small Skillet (Optional): If you choose to toast your pecans fresh (highly recommended).
4. Serving Suggestions
Plating Recommendations:
To keep the salad looking “chef-prepared,” do not toss the strawberries and cheese into the bowl. Instead, toss the spinach and dressing first, then lay the berries and cheese over the top. This prevents the white cheese from turning pink and keeps the berries from sinking to the bottom.
Garnish Ideas:
- Micro-basil: Adds a peppery, herbal note.
- Edible Pansies: For a truly “spring” aesthetic.
- Cracked Black Pepper: A heavy grind of fresh pepper brings out the sweetness of the strawberries.
Beverage Pairings:
- Wine: A crisp Sauvignon Blanc or a dry Provençal Rosé. The high acidity in these wines matches the vinaigrette perfectly.
- Non-Alcoholic: Sparkling water infused with a slice of cucumber and a sprig of mint.
5. Nutritional Information
Per Serving (based on 2 servings):
| Nutrient | Amount |
| Calories | 340 kcal |
| Total Fat | 24g |
| Saturated Fat | 6g |
| Carbohydrates | 22g |
| Fiber | 5g |
| Protein | 8g |
Health Benefits: Spinach is a powerhouse of iron and Vitamin K, while strawberries provide a significant dose of Vitamin C. The pecans offer heart-healthy fats, and the poppyseeds provide trace minerals like manganese.
6. Storage and Reheating
- Storage: Once dressed, this salad should be eaten within 30 minutes. Spinach leaves are delicate and will wilt quickly under the acidity of the vinegar.
- Prep-Ahead: You can prep the ingredients (slice berries, wash spinach, make dressing) up to 24 hours in advance. Store them in separate containers in the refrigerator.
- Reheating: Not applicable. This dish is served chilled or at room temperature.
7. Expert Tips and Variations
- The Cheese Factor: While goat cheese (chèvre) is traditional, you can swap it for Feta for a saltier kick, or Gorgonzola for a much bolder, funkier profile.
- Toasting the Nuts: Even if you buy “roasted” pecans, tossing them in a dry pan for 2 minutes until they become fragrant makes a world of difference in the final flavor.
- Variations:
- Protein Boost: Add grilled shrimp or sliced chicken breast to turn this into a full dinner.
- The “Crunch” Swap: If you have a nut allergy, use toasted sunflower seeds or pumpkin seeds (pepitas).
- Grain Addition: Fold in 1/2 cup of cooked, cooled quinoa to add heartiness.
8. Ingredients Section
For the Salad Base:
- Baby Spinach: 4 Cups (approx. 120g) — Washed and dried.
- Fresh Strawberries: 1 Cup (approx. 150g) — Hulled and sliced vertically.
- Goat Cheese: 1/4 Cup (60g) — Crumbled.
- Pecans: 1/4 Cup (30g) — Halves or roughly chopped.
- Red Onion: 1/8 small onion — Very thinly sliced (use a mandoline if available).
For the Poppyseed Dressing:
- Extra Virgin Olive Oil: 3 tbsp (45ml).
- Apple Cider Vinegar: 1 tbsp (15ml) — Can substitute with White Balsamic.
- Honey: 1 tsp (5ml) — Or Maple Syrup for a vegan option.
- Dijon Mustard: 1/2 tsp (2.5g) — Acts as the emulsifier.
- Poppyseeds: 1 tsp.
- Salt & Pepper: To taste.
9. Step-by-Step Instructions
- Prepare the Red Onion: After slicing the onion thinly, soak the slices in a small bowl of cold water for 10 minutes. This removes the “harsh bite” and keeps them crisp. Drain and pat dry before adding to the salad.
- Toast the Pecans: Place pecans in a small dry skillet over medium heat. Shake the pan frequently for 3-5 minutes until you smell a nutty aroma. Immediately remove from the heat so they don’t burn.
- Emulsify the Dressing: In your mason jar, combine the olive oil, vinegar, honey, Dijon, poppyseeds, salt, and pepper. Screw the lid on tight and shake vigorously for 30 seconds until the mixture is thick and pale.
- The Base Toss: Place the baby spinach and the dried red onions in a large bowl. Drizzle half of the dressing over the greens and toss gently using salad tongs or clean hands. Ensure every leaf is lightly glistening but not swimming in liquid.
- Assembly: Divide the dressed spinach between two plates.
- The Toppings: Artfully arrange the sliced strawberries over the spinach. Sprinkle the toasted pecans and the crumbled goat cheese on top.
- Final Touch: Drizzle the remaining dressing specifically over the berries and cheese. Finish with a final crack of black pepper.
10. Frequently Asked Questions (FAQ)
Q: Can I use regular spinach instead of baby spinach?
A: You can, but regular spinach has thicker stems and tougher leaves. If using large spinach, be sure to remove the stems and tear the leaves into bite-sized pieces.
Q: My dressing separated; what did I do wrong?
A: Dressings naturally separate over time. Simply give the jar another good shake before pouring. The Dijon mustard helps keep it together, but it isn’t permanent!
Q: How do I keep my goat cheese from becoming a “mess” when crumbling?
A: Use cold goat cheese straight from the fridge. You can also use two forks to pull the cheese apart rather than using your warm fingers.
Q: Can I use frozen strawberries?
A: No. Frozen strawberries become soft and watery when thawed, which will ruin the texture of the salad. This recipe relies on the firm, juicy snap of fresh berries.
Q: Is apple cider vinegar the only option for the dressing?
A: Not at all. Raspberry vinegar is a fantastic choice for this salad, as is lemon juice or a light Champagne vinegar.
