Save My sister texted me a photo of her garden in late April—strawberries finally ripening, spinach still tender before the heat sets in—and I found myself craving something that tasted like spring itself. I'd been making heavy salads all winter, but the moment those first strawberries arrived at the market, I knew I needed something bright and alive. This salad came together almost by accident one afternoon when I had those three ingredients and wanted a dressing that wouldn't overpower them. The poppy seed dressing was the real revelation, tangy and slightly sweet in a way that made everything else sing.
I made this for a spring brunch last year, and my friend Sarah—who's usually skeptical about salads—had three helpings. She kept saying it was the dressing, but I think it was the whole thing working together: the way the warm almonds contrasted with the cool spinach, how the strawberry juice mingled with the feta's saltiness. That moment stuck with me because it reminded me that a salad doesn't have to apologize for being simple.
Ingredients
- Baby spinach: Six cups seems like a lot until you toss it with the warm almonds and dressing, then it wilts down perfectly without becoming mushy. I always buy it pre-washed because life is short.
- Fresh strawberries: Use the ripest ones you can find—their juice is part of the magic here, bleeding slightly into the dressing and flavoring every bite.
- Feta cheese: Don't skip the quality here; crumbly, salty feta is what makes this taste like more than just vegetables.
- Sliced almonds, toasted: Toasting them yourself makes all the difference in flavor and crunch, but honestly, I've used store-bought toasted ones when I'm in a hurry.
- Red onion: Just a thin slice brings a whisper of sharpness that keeps the salad from being too sweet.
- Extra-virgin olive oil: This is your dressing base, so use one you actually like to eat straight from the bottle.
- Apple cider vinegar: The acidity that wakes everything up; don't substitute with white vinegar or the whole thing tastes different.
- Honey: A small amount balances the acid and adds a subtle sweetness that plays well with the strawberries.
- Dijon mustard: One teaspoon acts as an emulsifier and adds mustard's characteristic complexity without being obvious.
- Poppy seeds: They look beautiful and add a nutty flavor that somehow brings all the other flavors into focus.
Instructions
- Make the dressing first:
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until the mixture emulsifies and turns slightly pale. If you're using a jar, you can just shake it vigorously—which is honestly more fun and takes the same amount of time.
- Build your salad base:
- Toss the baby spinach, sliced strawberries, thin red onion slices, and half of the feta and almonds into a large bowl. The spinach should be your foundation, everything else nestled loosely on top.
- Dress and toss gently:
- Pour the poppy seed dressing over the salad and toss with your hands or salad tongs, being gentle so the strawberries don't completely fall apart. You want a light coating on everything, not a drowned salad.
- Finish with the reserved toppings:
- Scatter the remaining feta and almonds on top, which gives you those pockets of concentrated flavor and crunch with each bite. Serve immediately while everything is still cool and crisp.
Save There's something about serving a salad this beautiful that changes the whole tone of a meal. It signals that you care about what people are eating, even if it took you barely any time to make. I've noticed people relax and linger longer over the table when the food is this bright and alive looking.
The Poppy Seed Dressing Magic
This dressing is the secret weapon that elevates everything. It's tangy from the vinegar, warm from the honey, and complex from the mustard, but the poppy seeds are what make you keep tasting it and wondering what you're missing. I've started keeping a jar of this dressing in my refrigerator all spring, drizzling it over roasted vegetables, tossing it with warm grain bowls, and even using it as a dip for vegetables at parties.
Variations That Work
The beauty of this salad is that it adapts without falling apart. I've added grilled chicken breast cut into strips when I wanted protein, and it transforms into a full lunch. For a vegan version, I swap the honey for maple syrup and skip the feta entirely—the poppy seed dressing carries the salad on its own. Some versions I've made substitute goat cheese for the feta, which gives it an even tangier edge, and pecans for almonds work beautifully if that's what you have on hand.
Serving Suggestions and Pairings
This salad feels fancy enough for a spring dinner party but casual enough for a Tuesday lunch. It pairs beautifully with a crisp white wine—Sauvignon Blanc especially—because the acidity in both the wine and the dressing speak to each other. I've served it alongside grilled fish, roasted chicken, or eaten it alone as a light lunch with crusty bread on the side. The colors are vibrant enough that it photographs well, which seems silly until you're standing at a table and everyone wants to take a picture before eating.
- Make it a heartier meal by adding chickpeas or tofu for plant-based protein.
- Prepare the dressing ahead and store it in a jar in the refrigerator for up to three days.
- Slice your strawberries just before serving to keep them from releasing too much juice.
Save This is the kind of salad that reminds you why eating seasonally matters. When strawberries are at their peak and spinach is still tender, everything tastes the way it's supposed to taste.
Recipe FAQ
- → What makes the poppy seed dressing tangy?
The dressing blends apple cider vinegar, Dijon mustard, and honey, creating a balanced tangy and sweet flavor that complements the salad ingredients.
- → Can I substitute the feta cheese in this dish?
Yes, goat cheese works well as an alternative for a slightly different creamy texture and flavor.
- → How do I store leftover salad to keep it fresh?
Keep the salad and dressing separate and store in airtight containers in the refrigerator. Toss just before serving to maintain crispness.
- → Are there options to make this salad vegan?
Use maple syrup instead of honey in the dressing and omit the cheese or replace it with a plant-based alternative.
- → What nuts are included and can they be changed?
Sliced toasted almonds provide crunch, but pecans or walnuts can be used as tasty substitutes.
