Baby Spinach Strawberry Salad (Print)

Tender spinach, sweet strawberries, creamy feta, and almonds tossed in tangy poppy seed dressing.

# Ingredients:

→ Salad

01 - 6 cups baby spinach, washed and dried
02 - 1.5 cups fresh strawberries, hulled and sliced
03 - 0.5 cup crumbled feta cheese
04 - 0.33 cup sliced almonds, toasted
05 - 0.25 small red onion, thinly sliced

→ Poppy Seed Dressing

06 - 0.25 cup extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard
10 - 1 tablespoon poppy seeds
11 - 0.25 teaspoon salt
12 - 0.125 teaspoon freshly ground black pepper

# Directions:

01 - In a small bowl or jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper. Whisk or shake vigorously until well emulsified.
02 - In a large salad bowl, combine baby spinach, strawberries, red onion, and half the feta cheese and almonds.
03 - Drizzle the poppy seed dressing over the salad mixture. Toss gently to coat all ingredients evenly.
04 - Top with remaining crumbled feta cheese and toasted almonds. Serve immediately while ingredients are crisp.

# Expert Tips:

01 -
  • Ready in 15 minutes with zero cooking required — simply wash, slice, whisk, and toss.
  • Vegetarian and gluten-free by nature, making it a crowd-pleasing choice for mixed-diet gatherings.
  • A beautiful balance of flavors: sweet strawberries, salty feta, nutty toasted almonds, and a tangy poppy seed dressing all in one bowl.
  • Easily customizable — swap feta for goat cheese, almonds for pecans, or honey for maple syrup to suit any preference or dietary need.
  • Perfect for spring and summer entertaining, potlucks, or a light everyday lunch that feels anything but ordinary.
02 -
  • Toast the almonds just before assembling to maximize their crunch and warm, nutty fragrance — they lose their crispness quickly once stored.
  • Dress the salad at the last possible moment: spinach wilts fast once it meets acid, so toss and serve immediately for the best texture.
  • Layer strategically: reserving half the feta and almonds for the top means every serving gets a beautiful, visually appealing finish rather than everything sinking to the bottom.
  • Make the dressing ahead: the poppy seed dressing keeps well in a sealed jar in the refrigerator for up to five days — shake well before using as the oil will separate.
  • Choose ripe, fragrant strawberries: the sweetness and juiciness of the berries is central to the salad's character, so peak-season local strawberries will always outperform out-of-season varieties.
  • Check allergen labels carefully: this recipe contains dairy (feta cheese) and tree nuts (almonds) — always verify packaged ingredient labels for hidden allergens when serving guests.
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