Strawberry Spinach Salad with Poppy Seed Dressing

This post may contain affiliate links. Read my disclosure policy.

My Strawberry Spinach Salad is a fresh, colorful summer salad made with baby spinach, mixed greens, sweet strawberries, creamy avocado, feta cheese, toasted pecans, pistachios, fresh mint, and a homemade honey poppy seed dressing.

The Best Strawberry Salad

This strawberry spinach salad is one of my favorite summer salads. Along with sweet strawberries, creamy avocado, and feta, I add one unexpected ingredient (read on!) that makes every bite taste brighter and fresher. Best of all, the salad comes together in about 15 minutes with minimal prep. It's always a hit at cookouts, potlucks, and family dinners.

I serve it with everything from grilled chicken and grilled shrimp to steak, salmon, and pork chops. If you enjoy fresh salads like my Apple Spinach Salad, Greek Salad, Blueberry Peach Salad, and Summer Fruit Salad, this recipe belongs on your menu, too.

Why You'll Love It

• Fresh mint is my secret ingredient: it adds a bright, refreshing flavor that pairs perfectly with the sweet berries, creamy avocado, tangy feta, and crunchy pecans and pistachios.
• Easy and Quick: It comes together in one bowl, in under 15 minutes, with zero cooking required - just chop, toss, and dress.
• Healthy: My strawberry spinach salad is naturally gluten-free, can easily be made dairy-free by skipping the feta, and is packed with healthy fats, fiber, and antioxidants thanks to the avocado, nuts, and berries.
• Perfect for guests and meal prep: It's colorful, elegant enough for entertaining, and the dressing keeps separately so it travels well to potlucks or packed lunches. It's one of my go-to salads to share with friends and family, along with my apple spinach salad, gorgeous pear and blue cheese walnut salad, and blueberry mango salad.

Salad Ingredients & Substitutions

• Baby spinach and mixed greens. I use a combination because spinach alone can feel a little flat, and the spring mix or arugula adds some peppery bite. You can use all spinach, all spring mix, or swap in baby kale, Romaine lettuce, or Butter lettuce.
• Red onion. I slice it very thin so it doesn't overpower the rest of the salad. Shallots, sweet onions, green onions, or pickled red onions work as milder substitutes.
• Avocado. Provides creaminess and healthy fats, making the salad more filling. You can substitute with Fresh mozzarella pearls, Goat cheese, and cucumber for a lighter option
• Feta cheese. I use crumbled feta for its saltiness and firm texture. Goat cheese is the obvious swap if you want something creamier, and a mild blue cheese or gorgonzola works if you want more punch. Use vegan feta to make this salad vegan.
• Strawberries. The star ingredient that brings sweetness, color, and freshness. If strawberries are out of season, raspberries or sliced peaches make a good seasonal substitute.
• Pecans and pistachios. I like using both for two different kinds of crunch and flavor. You can also use Walnuts, Almonds, Hazelnuts, or Candied pecans.
• Fresh mint. I love the freshness mint adds because it plays well against the sweetness. Fresh basil, Fresh parsley, and fresh dill are good substitutes if mint isn't available.

The Ingredients For Poppy Seed Salad Dressing

The poppyseed dressing is lightly sweet, tangy, and well balanced. Honey softens the acidity of the vinegar, while Dijon adds just enough sharpness to keep the dressing from tasting flat. The dressing emulsifies easily and clings nicely to the spinach without pooling at the bottom of the bowl.

• Olive oil. I use a good everyday olive oil for the dressing, not an expensive finishing oil, since it gets whisked with honey and vinegar anyway. Avocado oil is a fine neutral substitute.
• Honey. This is the main sweetener in the dressing. You can substitute with Maple syrup or brown sugar.
• Apple cider vinegar. I like the fruitier tang here compared to plain white vinegar. Good substitutes are: White wine vinegar, Champagne vinegar, Lemon juice, Raspberry vinegar.
• Poppy seeds. These add a gentle crunch and a slightly nutty flavor to the dressing. Sesame seeds or chia seeds are the closest substitutes.
• Dijon mustard. This helps the dressing emulsify and adds a small tangy edge. Whole grain mustard works too and adds a bit of texture.
• Expert Tip: For the best texture, dress the salad just before serving. Spinach wilts quickly once dressed, and this salad is at its best when the leaves are fresh and lightly coated rather than saturated.

Pro Tips for Success

• Dry Your Greens Thoroughly. I always make sure the greens are completely dry. Excess water dilutes the dressing and makes the salad soggy.
• Toast the Nuts. Even a few minutes in a dry skillet brings out deeper flavor and makes a noticeable difference in the final dish.
• Cut the Strawberries Last. Strawberries release juice fast once sliced, and that juice will bleed into your greens and make the bottom of the bowl soggy if they sit too long before serving.
• Use Ripe but Firm Avocados. Overripe avocados can turn mushy when tossed. You want slices that hold their shape.
• Dress Right Before Serving. This keeps the greens crisp and prevents the strawberries from releasing excess moisture.
• Slice the Onion Thinly. Very thin slices provide flavor without overwhelming the delicate sweetness of the berries.
• Balance the Dressing. Taste the dressing before serving. Depending on the sweetness of your strawberries, I sometimes add a little extra vinegar or honey to fine-tune the flavor.
• Use a Wide, Shallow Bowl Instead of a Deep One. A wide bowl lets you toss everything evenly without crushing the avocado or bruising the spinach at the bottom, which is a real problem in deep bowls.

Side Salad for Dinner

Because this Strawberry Spinach salad is so light and fresh, it pairs BEAUTIFULLY with rich and heavy main dishes. It's a great match for my Braised Short Ribs with Red Wine and Mushrooms or Beef Bourguignon, since the sweetness from the strawberries and honey dressing cuts right through a deep, wine-based sauce.

It also works well alongside my Shepherd's Pie, Puff Pastry Chicken Pot Pie, or a big bowl of my Pasta e Fagioli Soup, where you want something fresh on the table to balance out a comfort-food main.

More Serving Ideas

• Perfect for Summer Grilling. During grilling season, serve this Strawberry Spinach Salad alongside grilled chicken skewers, grilled salmon, grilled pork chops, or grilled Hawaiian pineapple shrimp skewers. 
• A Great Addition to Brunch. If you're planning a brunch spread, pair this salad with mini quiches, fancy-yet-easy puff pastry egg tarts (with asparagus and prosciutto), ham and broccoli frittata, or bacon spinach egg muffins. 
• Special Salad for Entertaining. Serve it alongside my Grilled Ribeye Steak with Marinade, Filet Mignon with Mushroom Sauce, Stuffed Pork Tenderloin, Baked Ribs, or Roast Leg of Lamb.

More Summer Salads

• Grilled Peach Salad
• Berry Spinach Salad with Balsamic Glaze and Feta
• Avocado Corn Tomato Salad with Creamy Cilantro-Lime Dressing
• Caramelized Pear Spinach Salad with Goat Cheese
• Stone Fruit Pasta Salad with Peaches and Cherries
• Greek-Inspired Salad with Avocado and Capers
• Avocado Mango Salad with Arugula, Pine Nuts, and Honey-Lime Dressing
• Apricot Salad with Spinach, Cherries, Pecans, and Feta Cheese