Strawberry Spinach Salad with Poppy Seed Dressing
This bright, crisp salad pairs fresh strawberries with tender spinach and a tangy-sweet poppy seed dressing that comes together in minutes.
It’s the kind of salad that actually gets eaten—not pushed around on the plate.
Why You’ll Love It
- Ready in 15 minutes from start to finish
- No cooking required
- Dressing can be made ahead and stored for a week
- Easily doubled for potlucks or large gatherings
- Budget-friendly with seasonal strawberries
Ingredients
For the Salad
- 6 cups fresh baby spinach (about 5 oz)
- 1 lb fresh strawberries, hulled and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds, toasted
- 1/4 red onion, thinly sliced
For the Poppy Seed Dressing
- 1/3 cup avocado oil or light olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon poppy seeds
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Optional Additions
- 1/2 cup fresh blueberries
- 2 tablespoons dried cranberries
- 1/4 cup candied pecans instead of almonds
- Goat cheese instead of feta
Steps
- Make the dressing. Add oil, vinegar, honey, poppy seeds, mustard, salt, and pepper to a mason jar with a tight-fitting lid. Shake vigorously for 30 seconds until emulsified. Taste and adjust honey or vinegar as needed.
- Toast the almonds. Place sliced almonds in a dry skillet over medium heat. Stir frequently for 3–4 minutes until golden and fragrant. Transfer immediately to a plate to cool. Don’t walk away—nuts burn quickly.
- Prep the vegetables. Rinse spinach and dry thoroughly using a salad spinner. Hull strawberries and slice into 1/4-inch pieces. Slice red onion paper-thin.
- Assemble the salad. Place spinach in a large salad bowl. Top with strawberries, feta, toasted almonds, and red onion.
- Dress and serve. Shake the dressing again, then drizzle over salad. Toss gently with salad tongs just before serving. Add dressing gradually—you may not need all of it.
Helpful Tips and Substitutions
Spinach alternatives: Mixed spring greens or arugula work well. Arugula adds a peppery bite that pairs nicely with the sweet dressing.
Make it heartier: Add 6 oz grilled chicken breast or 1/2 cup cooked quinoa to turn this into a full meal.
Onion too strong: Soak sliced red onion in ice water for 10 minutes to mellow the bite, then drain and pat dry.
No poppy seeds: Sesame seeds or chia seeds work as substitutes, though the flavor will differ slightly.
Nut-free version: Replace almonds with roasted sunflower seeds or pepitas.
Vegan option: Swap feta for dairy-free cheese crumbles and use maple syrup instead of honey in the dressing.
Serving Ideas
Serve alongside grilled salmon, lemon herb chicken, or a simple quiche for a light spring dinner.
This salad works beautifully on a brunch spread next to frittatas and fresh bread.
For picnics, pack the dressing separately in a small container and toss just before eating.
Leftover dressed salad won’t keep well, but you can repurpose wilted leftovers by blending them into a smoothie with banana and yogurt.
Make-Ahead and Storage
Dressing: Store in a sealed jar in the refrigerator for up to 7 days. Shake well before using since it will separate.
Prepped ingredients: Wash and dry spinach, slice strawberries, and toast almonds up to 24 hours ahead. Store each component separately in airtight containers in the refrigerator.
Assembled salad: Best served immediately after dressing. Undressed salad can sit at room temperature for up to 1 hour before serving.
Freezing: This salad does not freeze well due to the high water content in spinach and strawberries.
Give It a Try
This strawberry spinach salad hits the right notes—fresh, satisfying, and simple enough for any weeknight.
The homemade poppy seed dressing takes it from basic to memorable, and you’ll find yourself making extra just to have on hand.
Once you’ve made this a few times, you’ll see why it’s a crowd favorite at every gathering.