Fresh Strawberry Spinach Salad (Printable Version)

A vibrant blend of spinach, strawberries, nuts, and creamy poppyseed dressing.

# What You’ll Need:

→ Salad

01 - 6 cups fresh baby spinach, washed and dried
02 - 2 cups fresh strawberries, hulled and sliced
03 - 1/2 small red onion, thinly sliced
04 - 1/2 cup crumbled feta cheese
05 - 1/3 cup toasted sliced almonds or pecans
06 - 1/4 cup dried cranberries

→ Poppyseed Dressing

07 - 1/4 cup extra-virgin olive oil
08 - 2 tablespoons apple cider vinegar
09 - 1 tablespoon honey
10 - 1 tablespoon poppy seeds
11 - 1 tablespoon plain Greek yogurt
12 - 1 teaspoon Dijon mustard
13 - Pinch of salt
14 - Freshly ground black pepper to taste

# Method:

01 - In a large salad bowl, combine spinach, sliced strawberries, red onion, feta cheese, toasted nuts, and dried cranberries.
02 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, poppy seeds, Greek yogurt, Dijon mustard, salt, and pepper until smooth and emulsified.
03 - Drizzle the dressing over the salad just before serving and toss gently to combine and coat all ingredients evenly.
04 - Serve immediately and garnish with extra nuts or feta cheese if desired.

# Expert Hints:

01 -
  • Bright and refreshing flavors that celebrate seasonal strawberries and fresh spinach.
  • Ready in just 15 minutes with no cooking required.
  • Versatile and adaptable to various dietary needs, including vegetarian and gluten-free.
  • Crunchy nuts and creamy feta add satisfying texture and protein.
  • Homemade poppyseed dressing balances sweetness with tang for a delightful finish.
02 -
  • Prepare the dressing ahead of time for flavors to meld—re-whisk before using.
  • Keep salad ingredients chilled until serving to maintain freshness and crispness.
  • Use a gentle toss to avoid bruising delicate strawberries and spinach.
  • Adjust honey and vinegar amounts in the dressing to taste for preferred sweetness and tang.
  • Store leftover dressing in an airtight container in the refrigerator for up to a week.
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