Strawberry Spinach Salad with Poppy Seed Dressing

Strawberry and Spinach Salad, a fresh and easy seasonal salad with crunchy toasted pecans and a sweet and sour poppy seed and balsamic dressing. Perfect for lunch or parties.   

I first discovered this strawberry spinach salad in a show on television, and thought to myself, its such a english and unusual concept, then i saw that the combination was a very classic one in many salad bars when i travelled abroad. A classic one, would have strawberries, baby spinach, some toasted almonds, and a sweet poppy seed dressing. 

I always have to bring in my twist, we indians need our salad to be filling, we cannot have a only ghas-phoos salad, so i tend to incorporate some grain, or a grilled chicken for G, as he missed the chicken element in his meals, yes the drawbacks of marrying a tambrahm. It also makes the salad filling, and i can be assured hes full till he gets back home. 

I prefer toasted pecans in this strawberry spinach salad instead, and i make a twisted balsamic and mustard dressing, which i can swear by, kick-ass indeed. You have to have to try it out. 

If you like this, do try this out, you have more ideas, either ways, give us a shout out in comments below, or send us a mail at We love hearing from you, that is what keeps us going. 

Serves : 1

Ingredients for Salad

  • 8-9 strawberries, washed and cut into quarts.
  • 4-5 toasted pecans, an halfed
  • 1 chicken breast, defrosted
  • handful of baby spinach, washed and dried
  • 1 tbsp of goats cheese or feta cheese (optional)
  • 2-3 leaves of romaine lettuce, roughly torn

Ingredients for Dressing

  • 1 tsp balsamic vinegar
  • 1/2 tsp honey mustard
  • 1/8 tsp poppy seeds
  • 1/8 tsp crushed yellow mustard
  • salt & pepper
  • 1 tsp olive oil
  • 1/2 garlic clove minced

Directions for Strawberry Spinach Salad

  1. Prepare Poppy Seed dressing, pour it in a small jar, and shake well to let the flavors mix. 
  2. Grill the chicken. Marinate the chicken in a dash of balsamic vinegar, olive oil, salt and pepper. 
  3. Grill it on a grill pan, 4-5 minutes on both sides, or when till cooked through. 
  4. Remove from heat, and let it cool, cut it into thin stripes after that. 
  5. Mix all the other salad ingredients in a bowl with your fingers. 
  6. Drizzle the dressing on top, and mix gently with open fingers, to distribute the dressing evenly. 
  7. Top with the prettiest strawberries, some toasted pecans, and some goats cheese if you are having any. 


  • Toast the pecans for a better taste. 
  • Try arugula instead of spinach for a variation. 
  • If the dressing looks complex, use a basic vinaigrette dressing, made by mixing olive oil, balsamic vinegar, and dijon mustard, and it will taste equally good. 
  • Substitute pecans for the seed or nut of your choice to add the crunch. 
  • You can toast the pecans or almond on stop top, by frying them on a skillet for 10 minutes. 


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