Strawberry Spinach Salad
Strawberry Spinach Salad is the ultimate spring and summer dish—light, refreshing, and bursting with flavor. This salad blends sweet strawberries, tender baby spinach, crunchy nuts, and creamy cheese, all tied together with a homemade poppy seed vinaigrette. It's a crowd-pleaser for brunches, BBQs, or weeknight meals that feels both indulgent and nourishing.
Equipment
- Large salad bowl
- Small mixing bowl (for dressing)
- Whisk
- Salad tongs or serving spoons
- Sharp knife
- Cutting board
- Measuring spoons
- Measuring cups
Ingredients
- 6 cups baby spinach washed and dried
- 1 cup fresh strawberries hulled and sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup sliced almonds or candied pecans
- Optional: 1 avocado diced
- For the Poppy Seed Dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey or sugar-free alternative
- 1 tsp Dijon mustard
- 1 tsp poppy seeds
- Pinch of salt
Instructions
- Prepare the dressing by whisking together olive oil, vinegar, honey, Dijon mustard, poppy seeds, and salt until well combined. Set aside.
- In a large salad bowl, combine baby spinach, sliced strawberries, red onion, cheese, and almonds.
- If using avocado, gently fold it in last to avoid bruising.
- Drizzle the salad with the dressing just before serving and toss gently to combine.
- Serve immediately for the best texture and flavor.
Notes
For a heartier meal, top with grilled chicken, salmon, or shrimp.
To reduce carbs, use fewer strawberries and a sugar-free dressing.
Swap nuts or cheese based on availability—candied pecans or blue cheese add bold twists.
Best served immediately after dressing. Keep components separate if prepping ahead.