Spinach Strawberry Salad (Print)

A refreshing mix of spinach, strawberries, nuts, and a sweet poppy seed dressing perfect for warm days.

# Components:

→ Salad

01 - 5 oz fresh baby spinach leaves
02 - 9 oz strawberries, hulled and sliced
03 - ½ cup toasted pecans or sliced almonds
04 - ½ cup crumbled feta cheese (optional)
05 - 2 tablespoons red onion, thinly sliced (optional)

→ Sweet Poppy Seed Dressing

06 - ¼ cup extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon honey or maple syrup
09 - 1 tablespoon poppy seeds
10 - 1 teaspoon Dijon mustard
11 - ¼ teaspoon sea salt
12 - Freshly ground black pepper, to taste

# Method:

01 - In a large salad bowl, combine spinach, strawberries, nuts, feta cheese, and red onion if desired.
02 - Whisk olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper in a small bowl or jar until emulsified.
03 - Drizzle the dressing over the salad just before serving and gently toss to coat all ingredients evenly.
04 - Serve immediately to preserve freshness and texture.

# Expert Advice:

01 -
  • It comes together in under 15 minutes, no cooking required—perfect when you need something fresh but you're short on time.
  • The poppy seed dressing is tangy and sweet at once, making even people who claim they don't like salad suddenly scraping the bowl.
  • It's the kind of salad you can serve at a potluck and have someone ask for the recipe before they've finished eating.
02 -
  • Don't dress the salad more than a few minutes before serving, or the spinach will wilt and the strawberries will release their juice, turning everything soggy.
  • If you're making this ahead for a gathering, keep the dressing separate and let guests dress their own portions—it's the only way to guarantee that perfect, fresh crunch.
03 -
  • Toast your own nuts in a dry skillet for three to four minutes if you don't have pre-toasted ones—it makes a real difference in flavor and cost.
  • Make the dressing in a mason jar so you can shake it vigorously and also store any leftovers; it keeps for a week in the refrigerator and is wonderful on grain bowls, roasted vegetables, or even vanilla ice cream.
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