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This feature brunch salad centers on balance: no single component overwhelms another, yet each adds a distinct flourish. Fresh spinach forms a sturdy green backbone that holds up to creamy, tart, and sweet accents. Strawberries bring a refreshing pop of color and acidity, while the Manchego introduces a subtle, nutty richness. Candied pecans contribute both sweetness and crunch, offering a satisfying texture contrast with the leaves. A lightly dressed base keeps the salad bright rather than heavy, ensuring it remains inviting even as guests mingle. The dressing, infused with poppy seeds, echoes the berry notes and ties everything together with a gentle tang. Presented in glossy bowls, it signals brunch elegance.

The dressing choice is deliberate: poppyseed dressings pair beautifully with fruit-forward salads, carrying a mellow sweetness that won’t overshadow delicate greens. A kiss of lemon brightens the ensemble, and a touch of honey bridges the line between savory and sweet. Extra-virgin olive oil adds depth while maintaining a smooth mouthfeel. For texture seekers, a small pinch of sea salt enhances each component’s natural flavors. The candied pecans soften the salad’s bite and create a caramelized edge that harmonizes with Manchego shavings. This combination keeps guest attention focused on the seasonal ingredients while inviting seconds. It’s a brunch salad that travels well for potlucks too, without losing its distinct character.

Start with a bed of baby spinach that's washed, spun dry, and loosely arranged on a wide platter. The greens should look glossy and fresh, not wilted. Slice ripe strawberries into even halves or small wedges so every bite delivers both sweetness and tang. Manchego, aged and firm, is shaved thinly to melt gently on contact with the salads’ cooler elements. The pecans, freshly candied, add a glossy caramel surface and a pleasant crunch that pops against the greens. A light shower of citrus zest can be sprinkled over the top for aromatic lift. Plate the salad in a way that showcases color variety, letting the red fruit, green leaves, and pale cheese become an appetizing mosaic.

For assembly, drizzle the dressing over just before serving to maintain crisp greens. Start with a modest amount and toss carefully so the leaves aren’t bruised. Scatter pecans and Manchego slices in a loose pattern rather than a tight pile, which keeps the dish feeling airy. If serving to a wider group, offer additional cheese shavings on the side so guests can customize each bite. A few mint leaves or delicate basil ribbons can add a fresh note that contrasts with the cheese’s richness. This approach respects the brunch setting, where guests mingle and sample multiple dishes, preventing the salad from becoming soggy or overwhelmed by heavy toppings.

The spinach leaves should be young and tender, not overgrown with thick stems. Their mild flavor acts as a canvas for fruit brightness and cheese savoriness. Strawberries contribute a juicy contrast to the crisp greens, while Manchego’s nutty depth offers a feeling of substance without heaviness. Candied pecans bring sweet-crunch elements that linger pleasantly on the palate. Keep portions moderate so the salad remains a vibrant prelude rather than a main course. You can pair it with a light frittata or a citrusy yogurt dish to complete a brunch menu without duplicating flavors. The goal is a cohesive course that excites the appetite for the rest of the meal.

When sourcing Manchego, read the labeling for age and texture. A younger Manchego is creamier and milder, while an aged version delivers firmer shavings and deeper nutty notes. If candied pecans aren’t on hand, toasted walnuts can substitute with similar crunch and warmth. Consider using a microplane to grate zest over the finished dish, which awakens the citrus elements in the dressing. A light pepper grind at the finish adds a subtle spark that lifts the entire plate. By controlling these small details, the salad remains elegant and brunch-friendly, appealing to both casual guests and those seeking a refined taste experience.

A well-composed brunch menu benefits from a few standout salads, and this spinach-strawberry version can anchor the table. The poppyseed dressing’s texture hints at sesame-like nuttiness while staying pleasantly light. When strawberries are in season, they offer maximum sweetness and color, making the dish visually appealing as guests arrive. Manchego shavings contribute a soft, savory contrast that pairs surprisingly well with the fruit’s acidity. The candied pecans provide a delicate caramel note that echoes a brunch trend toward sophisticated texture. Serve the salad in a low, wide bowl so guests can easily reach for flavors without displacing other stations or creating clutter.

For a make-ahead approach, prepare the dressing a day in advance and store refrigerated in a sealed jar. Slice berries and shave Manchego shortly before service to maintain freshness. Candied pecans can be kept in an airtight container; just ensure they aren’t exposed to moisture, which can soften their crunch. When ready to serve, gently toss the greens with a small amount of dressing, then arrange strawberries, cheese shavings, and pecans on top for an appealing, layered presentation. This strategy helps reduce last-minute rush and ensures the salad remains crisp, colorful, and inviting for brunch crowds.

If you expect larger crowds, consider making two lighter batches instead of one oversized bowl. This helps guests access the salad more easily and prevents the greens from wilting under heat and crowding. Track the dressing ratio so every plate receives enough moisture without becoming soggy. A quick squeeze of lemon over the finished dish brightens the strawberries and keeps colors vibrant. A small drizzle of olive oil across the top adds sheen and richness. By deploying smart portions and mindful timing, you sustain the salad’s vigor from first plate to last, maintaining its appeal amid a lively brunch environment.

Another approach is to offer the salad as a built-to-order option, allowing guests to customize with extra cheese or nuts. Provide a separate bowl of shaved Manchego and a small dish of candied pecans so diners can tailor each bite. This setup reduces waste and ensures the greens stay crisp. In a buffet scenario, arrange the salad near a citrus station or a yogurt-bar so diners encounter complementary flavors naturally. The idea is to present a graceful, interactive experience that elevates a simple greens and fruit concept into something memorable for a brunch gathering.

Beyond brunch, this spinach-strawberry salad travels well to picnics, potlucks, and seasonal celebrations. Its fresh flavors carry across a room while the crunch and cheese provide familiar comfort. The dressing remains the unifying thread, its poppy seeds offering a delicate texture that stands up to fruit and greens alike. If the group includes nut allergies, either omit the pecans or substitute with toasted pumpkin seeds for a similar crunch. In all cases, aim for balance: vibrant vegetables, bright acidity, and a cheese layer that’s finely shaved and not overpowering.

By keeping components modular and timing precise, you preserve the dish’s integrity across service moments. The result is a versatile salad that feels special without being fussy. Guests can admire the color contrast, savor the crisp greens, and enjoy the nuanced sweetness from the fruit and the savory depth of the Manchego. This approach makes the spinach strawberry salad with poppyseed dressing, candied pecans, and shaved Manchego feel like a confident brunch staple—one that stays welcome at gatherings, whether intimate or expansive, for seasons to come.