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Family-Favorite Summer Spinach Strawberry Salad

A crisp, sweet, and tangy spinach salad with fresh strawberries, creamy goat cheese, and crunchy pecans, tossed in a simple poppy seed dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups fresh baby spinach washed and dried, 1 pint fresh strawberries, hulled and sliced, 1/2 cup crumbled goat cheese, 1/2 cup pecan halves, 1/4 cup extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon poppy seeds, 1/4 teaspoon salt, 1/8 teaspoon black pepper

Equipment

  • Large salad bowl
  • small skillet
  • chef's knife
  • cutting board
  • whisk
  • small bowl or jar for dressing

Method
 

  1. Toast the pecans in a small dry skillet over medium heat, shaking often, until fragrant (about 3-4 minutes). Let cool completely. 2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, poppy seeds, salt, and pepper until emulsified. 3. Place spinach in a large salad bowl. Add sliced strawberries, crumbled goat cheese, and cooled pecans. 4. Drizzle dressing over the salad and toss gently to coat. Serve immediately.

Notes

For best texture, toast pecans just before serving. If making ahead, store dressing separately and toss just before serving. Swap goat cheese for feta or omit for dairy-free.