Strawberry and Spinach Salad with Poppy Seed Dressing
A light, refreshing salad that celebrates the sweetness of early spring strawberries. Paired with tender baby spinach, crunchy almonds, and a bright, tangy-sweet poppy seed dressing—it’s perfect for a spring lunch or side dish!
Ingredients
For the Salad:
6 cups fresh baby spinach, rinsed and dried
1½ cups fresh strawberries, hulled and sliced
¼ small red onion, thinly sliced
½ cup sliced almonds (toasted, if desired)
½ cup crumbled feta cheese (optional for creaminess)
1 avocado, sliced (optional for added richness)
For the Poppy Seed Dressing:
⅓ cup olive oil
3 tbsp apple cider vinegar or white wine vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1 tbsp poppy seeds
¼ tsp salt
Fresh ground black pepper, to taste
Instructions
1. Make the Dressing
In a small bowl or jar, whisk together the olive oil, vinegar, honey, Dijon mustard, poppy seeds, salt, and pepperuntil smooth and emulsified.
Taste and adjust sweetness or acidity as desired. Set aside.
2. Assemble the Salad
In a large salad bowl, combine the baby spinach, sliced strawberries, red onion, almonds, and feta cheese (if using).
Gently toss to combine.
3. Dress & Serve
Drizzle the poppy seed dressing over the salad just before serving and toss gently to coat.
Top with sliced avocado and extra strawberries for presentation, if desired.
Serving Suggestions
Great as a starter, side dish, or light main course with grilled chicken or tofu.
Pairs beautifully with fresh sourdough bread or a springtime soup like asparagus or leek.
Tips for Success
✔ Use ripe, local strawberries for the best flavor—early spring is peak season!
✔ Toast the almonds lightly in a skillet for extra crunch and nuttiness.
✔ Make ahead tip: Prep the dressing and slice ingredients ahead of time, then assemble just before serving to keep everything fresh.