This Strawberry Spinach Salad is the kind of dish that makes people stop mid-bite and ask for the recipe. Tender baby spinach and peppery arugula form the base, layered with juicy sliced strawberries, creamy crumbled goat cheese, and fresh torn basil for an herby brightness that ties everything together. A touch of red onion adds just enough bite to keep things interesting.
What really sets this salad apart is the balsamic poppy seed dressing — a simple blend of olive oil, balsamic vinegar, maple syrup, and a hint of vanilla that sounds unexpected but tastes absolutely right. It’s the kind of dressing you’ll want to drizzle on everything.
And then there’s the pecan brittle — maple-glazed pecans toasted with poppy seeds and a pinch of salt and pepper — which adds a satisfying crunch and a caramelized sweetness that makes this salad feel genuinely special.
Whether you’re serving it as a light lunch, bringing it to a summer gathering, or just looking for a reason to eat more strawberries, this salad delivers every single time.
NOTES: Strawberries – If using tender small, farmer’s market strawberries, halve or quarter them so they hold up better. White Balsamic vinegar – if using, reduce maple syrup to 1 tablespoon. Brittle can be made 3 days ahead and stored uncovered on the counter. Goat cheese is most easily crumbled when it is very cold- crumble it ahead (small crumbles) and store it in the fridge. Prep strawberries the same day as serving. Assemble and dress the salad right before serving.
Strawberry and Spinach Salad
Ingredients
Salad Ingredients:
- 5 oz. baby spinach
- 5 oz. arugula
- 1 lb. fresh strawberries, trimmed and sliced ( 1/4 inch thick)
- 1/4 cup fresh basil leaves, torn
- 1/4 cup up to 1/2 cup red onion, thinly sliced
- 2/3 cup goat cheese, crumbled, more for sprinkling
Salad Dressing:
- 1/4 cup extra virgin olive oil
- 3 Tbsp. balsamic vinegar (or use white balsamic for the best flavor- see notes)
- 1 1/2 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
- 2 tsp. poppy seeds
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 clove garlic, finely minced (use a garlic press)
Pecan Brittle:
- 1 cup pecans
- 1 tsp. poppyseeds
- 2 Tbsp. maple syrup (enough to coat)
- 1 pinch each, salt and pepper
Directions
- Make the pecan brittle (if using) and let it cool.
- Whisk dressing ingredients together in a small bowl or small jar- or use a mini blender adding the poppy seeds after it is blended.
- If sensitive to onions, soak the sliced onions in a bowl of cold salted water until ready to use. Drain before using.
- Place the spinach, sliced strawberries, basil, drained onions, and pecans (save some for the top) in an extra-large bowl. Re-whisk the dressing and add enough to lightly coat the salad, tossing well. Toss in the crumbled goat cheese, saving a couple of tablespoons for the top.
- Pour the salad onto a platter or large serving bowl. Sprinkle with the remaining goat cheese and pecans.
Pecan Brittle:
- Toast pecans in a medium non-stick skillet, stirring over medium heat, until toasty and warmed through, about five minutes.
- Season with salt and pepper. Pour in 1-2 tablespoons of maple syrup (enough to coat) and a teaspoon of poppy seeds if you like.
- Let this bubble and cook for 30-60 seconds. Turn off heat.
- Fluff it up a bit, place on a small plate, and let it cool. It will harden as it cools. Alternatively, you can use toasted pecans.
Adapted from a recipe by Sylvia Fountaine
