To prepare the dressing, combine all ingredients—vinegar, oil, honey, poppy seeds, mustard, salt, and pepper—in a mason jar or liquid measuring cup. Shake or whisk until thoroughly-combined. Set aside.
To assemble the salad, combine spinach, strawberries, and oranges in a large serving bowl. Pour on about half the dressing, and toss to combine. The spinach should be lightly coated. Add the walnuts and feta, toss lightly, and serve, with extra dressing on the side as desired.
Notes
As written, this salad yields about 4 small side servings. If making as a main meal component, I suggest scaling it up.
If preparing the salad ahead, be sure to add the dressing just before serving. Prepared dressing can be stored in a jar or other airtight container in the fridge for up to a week; just shake well to recombine before serving.
Walnuts can be easily subbed for candied pecans or slivered almonds. I love this salad best with candied nuts, and they are available off the shelf at most major grocery stores. But if you prefer, it’s also delicious with “regular” nuts lightly toasted in a skillet over medium heat for 5-10 minutes. For a nut-free option, toasted pumpkin or sunflower seeds are nice.
Strawberries not in season? Try the same recipe with blueberries, blackberries, dried cranberries, or dried apricots.
Nutrition information is an estimate based on dividing these ingredients into 4 servings and using about half of the dressing.