Strawberry Spinach Poppy Seed

My neighbor Lynn brought this salad to our first block party, and I honestly thought it was just another bowl of greens until I took that first bite. The sweetness of ripe strawberries against tangy feta and that homemade poppy seed dressing made me go back for seconds before anyone else had even touched their plates. Now it's the one dish people actually ask me to bring to potlucks instead of just volunteering.

Last summer my daughter turned her nose up at spinach until she tried this salad. Now she requests it for her birthday dinner every year and even helps me slice the strawberries. Seeing my kid actually excited about greens feels like winning the parent lottery.

Ingredients

• Baby spinach leaves: The tender leaves work best here and Ive found that drying them thoroughly after washing keeps the dressing from sliding right off
• Fresh strawberries: Pick berries that are deep red and smell fragrant since theyre the star of this show and unripe strawberries will make the whole salad taste flat
• Crumbled feta cheese: The salty creaminess balances perfectly with sweet strawberries and creates those little flavor bursts that make this salad addictive
• Toasted sliced almonds: Toasting them in a dry pan for just 2 minutes transforms them from plain nuts into something crunchy and fragrant that ties everything together
• Red onion: Thinly sliced adds just enough bite and color without overwhelming the delicate flavors
• Extra virgin olive oil: The base of our dressing and worth getting the good stuff since you can really taste it here
• Apple cider vinegar: Gives that bright tang that cuts through the sweetness of the berries and honey
• Honey or maple syrup: Just enough to balance the acidity and make the dressing cling to every leaf
• Dijon mustard: The secret ingredient that emulsifies everything and adds that subtle depth
• Poppy seeds: These tiny seeds add the most satisfying little crunch and make the dressing look beautiful

Instructions

Whisk together your dressing:

In a small bowl or jar combine the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt and pepper. Whisk vigorously until it thickens slightly and becomes creamy looking.

Prep your fresh ingredients:

Hull and slice those beautiful strawberries, thinly slice your red onion into half moons, and give your spinach one last check for any wilted pieces.

Toast your almonds:

Toss the sliced almonds in a dry skillet over medium heat for about 2 minutes until they turn golden brown and smell amazing. Stir constantly because they go from perfect to burned in seconds.

Assemble the salad:

In a large bowl pile in your spinach, strawberries, feta, toasted almonds and red onion. Drizzle about half the dressing over the top and toss gently with your hands until everything is lightly coated.

Serve it up:

Plate individual servings and pass the remaining dressing at the table. This salad wants to be eaten right away while everything is crisp and cold.

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My mom started making this for her book club meetings and now she says the women talk more about the salad than whatever book they were supposed to discuss. Thats when you know a recipe is worth keeping around.

Making It Your Own

Sometimes I swap out the feta for goat cheese when I want something creamier and milder. During fall when strawberries are out of season, sliced apples or pears work beautifully and give the salad this whole different cozy vibe.

Adding Protein

Grilled chicken breast sliced thin turns this from side dish into main course territory. Ive also added quinoa for a vegetarian protein boost and the nutty flavor actually works really well with the sweet and tangy dressing.

Perfect Pairings

This salad shines alongside anything from the grill. I love serving it with herb crusted salmon or lemon garlic chicken. The fresh bright flavors cut through rich main dishes and make the whole meal feel lighter.

• Crusty bread for soaking up any extra dressing
• A crisp white wine like Sauvignon Blanc
• Keep some extra strawberries on hand for garnish

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Hope this salad becomes as much of a staple at your table as it has at mine. Every bite still feels like the first day Lynn brought it over.

Recipe FAQs

→ What dressing ingredients complement the salad?

The dressing blends olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, poppy seeds, salt, and black pepper for a tangy, sweet finish.

→ Can the salad be made vegan?

Yes, substitute feta with vegan cheese or omit it, and use maple syrup instead of honey for a vegan version.

→ What nuts work well in this salad?

Toasted sliced almonds add crunch, but pecans or walnuts can be used as tasty alternatives.

→ How should the dressing be applied?

Dress the salad just before serving to maintain freshness and avoid wilting of spinach leaves.

→ Can this dish be served as a main course?

Yes, it works well as a light main when enriched with grilled chicken or quinoa for added protein.