Strawberry Spinach Salad with Poppyseed Dressing
This Strawberry Spinach Salad with Poppyseed Dressing is a perfect balance of sweet, tangy, and crunchy flavors. Ready in under 15 minutes, it features fresh baby spinach, juicy strawberries, toasted almonds, and a creamy homemade poppyseed dressing. It's an elegant yet effortless salad ideal for a quick lunch, a side dish, or a showstopper at any gathering.
Equipment
- Large salad bowl
- Small bowl or jar for dressing
- Whisk
- Dry skillet
- Cutting board
- Chef's knife
- Salad spinner or clean kitchen towel
- Measuring cups and spoons
Ingredients
- 6 cups fresh baby spinach washed and dried
- 1 pint fresh strawberries hulled and sliced
- ½ cup sliced almonds toasted
- ¼ cup crumbled feta cheese optional
- ¼ cup red onion thinly sliced
- ⅓ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon poppy seeds
- ¼ teaspoon salt
- ⅛ teaspoon dry mustard
Instructions
- In a small bowl or jar, whisk together the mayonnaise, apple cider vinegar, honey, poppy seeds, salt, and dry mustard. Taste and adjust sweetness or tanginess as desired. Cover and refrigerate while you prepare the salad.
- Place the sliced almonds in a dry skillet over medium heat. Stir constantly for 2 to 3 minutes until golden and fragrant. Remove from the pan immediately and let cool.
- Wash the spinach thoroughly and spin dry. Hull the strawberries and slice them evenly, about 1/4-inch thick. Thinly slice the red onion. For a milder flavor, soak the onion slices in cold water for 10 minutes, then drain and pat dry.
- In a large bowl, combine the spinach, sliced strawberries, toasted almonds, crumbled feta (if using), and red onion. Drizzle about half the dressing over the top and toss gently until everything is evenly coated. Add more dressing as needed.
- Serve immediately on a platter or in individual bowls. Garnish with extra almonds and a few strawberry slices. Only dress the amount you plan to eat, as the salad does not sit well once dressed.
Notes
For a vegan version, use vegan mayonnaise and maple syrup instead of honey. To make it nut-free, replace almonds with sunflower seeds or pepitas. The dressing can be made up to 3 days ahead and stored in the refrigerator. Leftover undressed salad components can be stored separately for up to 2 days. Avoid overdressing to prevent wilting the spinach.