Strawberry Spinach Salad with Maple-Poppy Dressing

A beautiful Strawberry Spinach Salad with chopped onions, pecans and queso, tossed in a sweet Maple-Poppy seed Balsamic Dressing. This fresh, crunchy and sweetly tangy salad is the best you’ll ever have!

I was so so skeptical about trying out this recipe because I never associated strawberries with a savory recipe, but man this salad was amazing.

The combination of sweet fruit and dressing, the crunchy pecans and onions and the subtle flavor of the Queso Fresco was just to die for!

Now that I think of it, maybe it was that maple syrup balsamic dressing that brought it all together, but either way, I’m having this same dinner tomorrow night too!

Ingredients for Strawberry Spinach Salad with Maple-Poppy Dressing

• Fresh Baby Spinach
• Strawberries
• Red Onion – They add a great tang and crunch, but if the flavor is too strong, soak them in water for about 10 minutes first.
• Roasted Pecans – Toasted on a dry skillet over medium for 5 minutes, shaking frequently, or baked in an oven at 350°F for 8-10 minutes until fragrant. Let cool 5 minutes, then chop roughly.
• Queso Fresco – A different crumbling cheese like blue cheese, goat cheese or feta work great too.

And for the Maple Poppy seed Balsaming Vinaigrette

A simple blend of balsamic vinegar, olive oil, maple syrup, poppy seeds, garlic and onion powder, salt and pepper.

or a combination of balsamic vinaigrette, poppy seeds and maple syrup.

Try to go for a sugar-free/stevia sweetened maple syrup like Lakanto. 

Some substitute ingredients for Balsamic Strawberry Salad

• Use a 50-50 mix of spinach and arugula.
• Try some other berries, or a mixed berry combo. Blueberries and raspberries would be great options.
• Use sliced or chopped almonds, walnuts or pistachios in place of the pecans.
• Switch out the Queso Fresco for another crumbling cheese like feta, goat or blue cheese. 
• Use honey in place of the maple syrup – note that this won’t be sugar-free anymore.
• Use a dairy-free or Vegan feta cheese to make this Vegan and Paleo too.

How to make ahead and store fresh Strawberry Spinach Salad

Make ahead: Toss all the ingredients for the salad and keep completely covered, but dress it only before serving.

Storage: Store the salad and the dressing in separate airtight containers in the fridge. They should both keep about 5 days. Do not add the balsamic glaze to the salad, or the spinach will get soggy.

What to pair with the best ever Keto Strawberry Spinach Salad

To be honest, I Ioved it just plain, but you can add some protein to this salad to have a beautiful Keto-friendly and Low-carb dinner.

• Grilled Chicken
• Grilled or Baked Salmon

For some Vegetarian full-meal options:

• Cooked grain like Quinoa

Veggie burgers – Try my black bean & quinoa

Strawberry Spinach Salad with Maple-Poppy Balsamic Dressing

Print recipe Pin Recipe

Prep Time5 minutes mins

Cook Time0 minutes mins

Total Time5 minutes mins

Servings: 4 cups

Calories: 350kcal

Course: Salad

Cuisine: American

A beautiful Strawberry Spinach Salad with chopped onions, pecans and queso, tossed in a sweet Maple Poppy seed Balsamic Dressing. This fresh, crunchy and sweetly tangy salad is the best you’ll ever have!

Ingredients

• 3 cups Fresh Baby Spinach, 90g
• ¾ cup Strawberries, Chopped, 108g
• 2 Tbsp Red Onion, Chopped, 20g
• 2 Tbsp Roasted Pecans, Chopped 14g
• 1½ Tbsp Crumbled Queso Fresco, about 1oz, or Feta/Goat/Blue Cheese

Vinaigrette:

• 1 Tbsp Balsamic Vinegar
• 1½ tsp Olive Oil
• 1 tsp Maple Syrup, Stevia Sweetened preferred
• ½ tsp Poppy seeds
• ⅛ tsp Dijon Mustard
• Pinch of Garlic Powder
• Pinch of Onion Powder
• Pinch of Salt & Pepper

Alternate dressing using store-bought vinaigrette:

• 1½ Tbsp Balsamic Vinaigrette
• 1 tsp Maple Syrup, Stevia Sweetened preferred
• ½ tsp Poppyseed

Instructions

• Prepare dressing from scratch: In a small bowl, stir together the balsamic vinegar, olive oil, maple syrup, poppy seeds, dijon mustard, onion powder and garlic powder. Season with salt and pepper.

  OR

  Prepare dressing using store-bought vinaigrette: Stir together balsamic vinaigrette, maple syrup and poppy seeds.
• In a large bowl, place spinach, strawberries and onions, and pour about half the dressing. Toss and add more dressing if you’d like.
• Top with chopped pecans and crumbed cheese, and lightly toss.

Notes

• Toast Pecans on stovetop: Place pecans on a dry skillet over medium and heat for 5 minutes, shaking frequently until fragrant. Let cool 5 minutes, then chop roughly.
• Toast Pecans in oven: Bake at 350°F for 8-10 minutes until fragrant. Let cool 5 minutes, then chop roughly.

Nutrition:

• Servings: 4 cups | Serving size: 4 cups
• Calories: 350kcal
• Fat: 25.6g | Saturated fat: 6.6g
• Carbohydrates: 24g | Fiber: 5.8g | Sugar: 13.4g
• Protein: 10.4g