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–+ servings

Amazing Strawberry Spinach Salad with Poppy Dressing

Rose
This Strawberry Spinach Salad is a fresh and vibrant combination of sweet strawberries, tender baby spinach, creamy feta, toasted almonds, and a tangy homemade poppy seed dressing. Perfect for spring lunches, brunch gatherings, or as a light and colorful side dish, it’s ready in under 20 minutes and delivers the perfect balance of sweet, savory, and crunchy flavors.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 260 kcal

Equipment

  • small skillet for toasting almonds
  • small mixing bowl or jar for preparing dressing
  • whisk
  • large salad bowl

Ingredients
  

  • 6 cups fresh baby spinach, washed and dried
  • 2 cups fresh strawberries, hulled and sliced
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup toasted sliced almonds
  • 1/3 cup crumbled feta cheese
  • 1/4 cup dried cranberries
  • 1 tablespoon sesame seeds
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon poppy seeds
  • salt and black pepper to taste

Instructions
 

  • Place a small dry skillet over medium heat. Add the sliced almonds and toast for 2–3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool completely.
  • In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, honey, and Dijon mustard until smooth and emulsified. Stir in the poppy seeds and season with salt and black pepper to taste. Set aside.
  • In a large salad bowl, add the fresh baby spinach. Top with sliced strawberries, red onion, toasted almonds, crumbled feta cheese, and dried cranberries.
  • Drizzle about three-quarters of the dressing over the salad just before serving. Gently toss until evenly coated. Sprinkle sesame seeds on top and serve immediately.

Notes

For best results, dry the spinach thoroughly before assembling to prevent a watery salad. Dress just before serving to keep the leaves crisp. To make it vegan, replace honey with maple syrup and use dairy-free feta or roasted chickpeas. Store salad components separately for up to 2 days and keep dressing refrigerated for up to 5 days. Freezing is not recommended.

Nutrition

Calories: 260kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 240mgPotassium: 450mgFiber: 4gSugar: 14gVitamin A: 4500IUVitamin C: 45mgCalcium: 150mgIron: 2.5mg
Keyword healthy spinach salad, poppy seed dressing salad, spring salad recipe, strawberry spinach salad
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