Baby Spinach Strawberry Salad (Printable)

Tender spinach and strawberries with creamy feta and crunchy almonds in tangy poppy seed dressing.

# What you need:

→ Salad

01 - 6 cups baby spinach, washed and dried
02 - 1.5 cups fresh strawberries, hulled and sliced
03 - 0.5 cup crumbled feta cheese
04 - 0.33 cup sliced almonds, toasted
05 - 0.25 small red onion, thinly sliced

→ Poppy Seed Dressing

06 - 0.25 cup extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard
10 - 1 tablespoon poppy seeds
11 - 0.25 teaspoon salt
12 - 0.125 teaspoon freshly ground black pepper

# How to make it:

01 - In a small bowl or jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper. Whisk or shake vigorously until well emulsified and creamy.
02 - In a large salad bowl, combine baby spinach, sliced strawberries, red onion, and half of the crumbled feta cheese and sliced almonds.
03 - Drizzle the poppy seed dressing over the salad mixture. Toss gently with your hands or salad utensils to evenly coat all ingredients without bruising the spinach.
04 - Transfer the dressed salad to serving plates or bowls. Top each portion with the remaining crumbled feta cheese and toasted almonds. Serve immediately while ingredients are fresh and crisp.

# Helpful Hints:

01 -
  • It comes together in 15 minutes flat, so you can have something restaurant-worthy without the stress.
  • The poppy seed dressing is tangy and complex enough that people always ask what's in it, but it's simpler than you'd think.
  • Baby spinach is tender and mild here, not that wilted-lettuce situation, so even people skeptical about greens tend to finish their bowl.
02 -
  • Don't dress the salad more than a few minutes before serving, otherwise the spinach gets limp and the whole thing loses its spark.
  • If you're making this ahead, keep the dressing separate and the components in different containers, then assemble just before people eat.
03 -
  • Toast your almonds in a dry skillet over medium heat for just 3 to 4 minutes, stirring constantly so they don't burn, and you'll smell exactly when they're done.
  • If you make the dressing ahead, give it a good shake or whisk before using because the poppy seeds will settle to the bottom.
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