📝 About This Recipe
This quintessential summer salad is a masterclass in balancing textures and flavors, pitting the earthy depth of baby spinach against the vibrant, honeyed sweetness of peak-season strawberries. Creamy goat cheese and toasted pecans add a luxurious richness, while our signature poppyseed dressing provides a bright, tangy finish that ties every element together. It is a sophisticated yet effortless dish that captures the essence of a garden-fresh lunch, making it a perennial favorite for brunches and outdoor gatherings.
🥗 Ingredients
The Salad Base
- 6 cups Baby Spinach (fresh, washed, and thoroughly dried)
- 2 cups Fresh Strawberries (hulled and sliced into 1/4 inch rounds)
- 1/4 cup Red Onion (very thinly sliced into half-moons)
- 4 ounces Goat Cheese (crumbled while cold)
The Crunch
- 1/2 cup Pecan Halves (raw)
- 2 tablespoons Granulated Sugar (for quick-glazing the pecans)
- 1 pinch Salt (fine sea salt)
Creamy Poppyseed Dressing
- 1/3 cup Extra Virgin Olive Oil (high quality with a mild profile)
- 3 tablespoons Apple Cider Vinegar (provides a fruity acidity)
- 2 tablespoons Honey (or maple syrup for a vegan alternative)
- 1 teaspoon Dijon Mustard (acts as an emulsifier)
- 1 tablespoon Poppy Seeds (fresh seeds for best crunch)
- 1 tablespoon Shallot (very finely minced)
- 1/4 teaspoon Salt and Black Pepper (adjust to taste)
👨🍳 Instructions
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1
Begin by preparing the glazed pecans. Place a small non-stick skillet over medium heat and add the pecans, sugar, and a pinch of salt.
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2
Stir the pecans constantly for 3-5 minutes. Watch closely as the sugar melts into a liquid gold syrup and coats the nuts; remove from heat immediately once they are fragrant and glossy to prevent burning.
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3
Transfer the glazed pecans to a piece of parchment paper, separating them with a fork so they don't cool in a clump. Set aside to harden.
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4
In a small glass jar or bowl, whisk together the apple cider vinegar, honey, Dijon mustard, minced shallot, salt, and pepper.
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5
Slowly drizzle in the olive oil while whisking vigorously to create a smooth, creamy emulsion.
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6
Stir in the poppy seeds last, ensuring they are evenly distributed throughout the dressing. Taste and adjust sweetness or acidity if needed.
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7
Prepare the red onion by soaking the thin slices in a bowl of ice water for 5 minutes; this removes the harsh 'bite' while keeping them crisp. Drain and pat dry.
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8
In a large, wide serving bowl, toss the baby spinach lightly to create volume at the base.
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9
Artfully arrange the sliced strawberries and the tempered red onions over the bed of spinach.
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10
Just before serving, drizzle about half of the poppyseed dressing over the salad and toss very gently with tongs or clean hands to coat the leaves without bruising them.
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11
Scatter the crumbled goat cheese over the top. Using cold cheese ensures it stays in distinct, creamy nuggets rather than smearing.
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12
Finish by sprinkling the cooled, crunchy glazed pecans over the salad for the final texture profile.
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13
Serve immediately, passing the remaining dressing on the side for those who prefer a more heavily dressed salad.
💡 Chef's Tips
Always dry your spinach thoroughly using a salad spinner; wet leaves will cause the dressing to slide off and make the salad soggy. If you are making this ahead of time, keep the dressing, nuts, and fruit separate until the very last moment to maintain maximum freshness. For a flavor variation, try swapping the pecans for toasted slivered almonds or the goat cheese for a sharp Gorgonzola. To make it a full meal, add 4 ounces of grilled chicken breast or chilled garlic shrimp on top. Use the freshest strawberries possible; if they aren't sweet enough, macerate them in a teaspoon of sugar for 10 minutes before adding to the salad.
🍽️ Serving Suggestions
Pair with a chilled glass of Rosé or a crisp Sauvignon Blanc to complement the berry notes. Serve alongside a crusty French baguette with salted butter for a light lunch. This salad acts as a beautiful side dish to grilled balsamic salmon or roasted lemon chicken. For a brunch setting, serve it with mini quiches or a savory leek and mushroom tart. Finish the meal with a light lemon sorbet to cleanse the palate.