Fresh Strawberry Spinach Salad (Print Version)

Vivid salad blending strawberries, spinach, nuts, and creamy poppyseed dressing for bright, fresh flavors.

# 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

# How to Make It:

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. Toss gently to combine and coat all ingredients evenly.
04 - Serve immediately, garnished with extra nuts or feta if desired.

# Expert Tips:

01 -
  • It comes together in about 15 minutes, which means you can make it right before guests arrive without stress.
  • The poppyseed dressing has just enough tang and sweetness to make people ask for the recipe before they've finished their first bite.
  • Everything stays fresh and crisp because you dress it at the last possible moment, so nothing gets soggy.
02 -
  • The dressing tastes better the next day after the flavors have mingled together, so if you're making it ahead, do that but keep the salad components separate until serving time.
  • If your dressing breaks or looks separated, whisk in another teaspoon of Greek yogurt and it will come back together smoothly.
03 -
  • If you're making this in the middle of winter when strawberries are mealy and sad, use frozen ones that have been thawed and drained, or swap them entirely for sliced apple or pear tossed in a tiny bit of lemon juice.
  • The secret to a balanced dressing is to taste it on an actual piece of spinach before you commit to it, because the greens change how the flavors land on your tongue.
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