Strawberry Spinach Poppy Salad (Printable)
Fresh strawberries and spinach tossed with feta, almonds, and a tangy poppy seed dressing.
# What You'll Need:
→ Salad Components
01 - 5 oz baby spinach leaves, washed and thoroughly dried
02 - 1 2/3 cups fresh strawberries, hulled and sliced
03 - 1/2 cup crumbled feta cheese
04 - 1/3 cup sliced almonds, toasted
05 - 1 small red onion, thinly sliced into rings
→ Poppy Seed Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 2 tbsp apple cider vinegar
08 - 1 tbsp honey or pure maple syrup
09 - 1 tsp Dijon mustard
10 - 1 tsp poppy seeds
11 - Pinch of kosher salt
12 - Freshly ground black pepper to taste
# Directions:
01 - Whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, poppy seeds, salt, and black pepper in a small bowl or jar until fully emulsified. Set aside at room temperature.
02 - Place spinach leaves, sliced strawberries, crumbled feta, toasted almonds, and red onion in a large serving bowl.
03 - Drizzle poppy seed dressing over salad just before serving. Toss gently to coat all ingredients evenly without bruising the spinach. Serve immediately as a fresh starter or light main course.
# Cooking Tips:
01 -
- The dressing comes together in literally two minutes and keeps for a week in the fridge
- Something magical happens when the strawberries meet that tangy creamy feta
02 -
- Dressed spinach goes sad fast so toss only what youll eat right now
- The dressing needs a good shake before using because separation is natural
03 -
- Use the coldest water possible when washing spinach to keep it crisp
- Let the dressing sit for at least 10 minutes so the poppy seeds soften slightly