This salad is a total showstopper — fresh, sweet, crunchy, and perfect for the holidays. I make it every year for Christmas Eve and it’s always the first thing to go.
It looks festive with all the red, green, and white, and it tastes even better than it looks.
You’ll love the mix of juicy strawberries, crisp spinach, creamy feta, and crunchy pecans, all tossed in a homemade balsamic poppy seed dressing. It’s quick, easy, and makes any holiday table feel extra special.
Why I Love This Recipe
This salad is more than just a pretty dish — it’s packed with flavor and texture. I started making this years ago when I needed something fresh to cut through all the rich holiday food, and it became a tradition.
- Looks super festive without any effort
- Comes together in 15 minutes
- Balances sweet, savory, and tangy flavors
- Great for potlucks or holiday dinners
- Everyone always asks for the recipe
Servings and Time
Servings: 6
Prep Time: 15 minutes
Cook Time: 5 minutes (for pecans)
Total Time: 20 minutes
Macros (Per Serving – Approximate)
Calories: 260
Protein: 5g
Carbs: 14g
Fat: 21g
Fiber: 3g
Sugar: 9g
Why This Recipe Works (Quick Science)
This salad works so well because of contrast:
- Spinach gives you a soft, earthy base.
- Strawberries add juicy sweetness and acidity.
- Feta brings saltiness and creaminess.
- Pecans add crunch and nuttiness.
- The balsamic poppy seed dressing ties it all together with sweetness, tang, and a little bite.
Each ingredient balances the others, so every bite is interesting.
Common Mistakes
- Using watery strawberries: Dry them after washing so the salad doesn’t get soggy.
- Not toasting the pecans: Toasting brings out the flavor — it’s worth the 5 minutes.
- Overdressing: Toss gently and just before serving so it stays crisp.
- Skipping the salt in the dressing: It boosts all the flavors.
What to Serve With
- Honey glazed ham
- Roasted chicken or turkey
- Creamy mashed potatoes
- Dinner rolls
- Cranberry sauce
FAQ
Can I make this salad ahead?
Yes — prep all the components separately and store them. Toss everything just before serving.
Can I use frozen strawberries?
Nope, they’ll be mushy. Fresh is best.
Can I leave out the feta?
Sure! Goat cheese or no cheese at all still works.
How do I toast pecans?
Toss them in a dry pan over medium heat for 4–5 minutes, stirring often.
What You’ll Need
Salad
- 6 cups baby spinach
- 1 cup strawberries, sliced
- ½ cup crumbled feta cheese
- ½ cup pecans, roughly chopped and toasted
Dressing
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon poppy seeds
- Pinch of salt
Tools You’ll Need
- Large salad bowl
- Small whisk or fork
- Small bowl for dressing
- Knife and cutting board
- Skillet (for toasting pecans)
- Measuring spoons
Substitutions and Variations
- Swap feta with goat cheese or blue cheese
- Use candied pecans or walnuts for extra sweetness
- Add thinly sliced red onions
- Use maple syrup instead of honey
- Add grilled chicken for a main dish
Make Ahead Tips
- Wash and dry spinach, then store in a zip bag with a paper towel
- Slice strawberries up to 1 day ahead
- Make dressing and store in the fridge for up to 5 days
- Toast pecans and keep them in an airtight jar
How to Make Christmas Strawberry Spinach Salad
Step 1: Toast the pecans
Add ½ cup roughly chopped pecans to a dry skillet. Toast over medium heat, stirring often, until fragrant and lightly browned — about 4–5 minutes. Let them cool.
Step 2: Make the dressing
In a small bowl, whisk together 3 tbsp balsamic vinegar, 2 tbsp olive oil, 1 tbsp honey, 1 tsp Dijon mustard, 1 tsp poppy seeds, and a pinch of salt until smooth and emulsified.
Step 3: Slice the strawberries
Hull and slice 1 cup fresh strawberries into thin, even slices.
Step 4: Add spinach to bowl
Place 6 cups fresh baby spinach into a large serving bowl.
Step 5: Add strawberries, feta, and pecans
Top the spinach with the sliced strawberries, ½ cup crumbled feta, and the cooled toasted pecans.
Step 6: Drizzle and toss
Pour the balsamic poppy seed dressing over the salad and toss gently to combine right before serving.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 1 day
- For best results, keep dressing separate and add just before serving
- Pecans may soften after being in the dressing
Wrap Up
I hope this Christmas Strawberry Spinach Salad makes it to your holiday table this year. It’s beautiful, super tasty, and a total crowd-pleaser. If you try it, I’d love to hear how it went — leave a comment or ask any questions below!