Baby Spinach Strawberry Salad (Printable)

Tender baby spinach tossed with strawberries, feta, almonds, and a tangy poppy seed dressing.

# Components:

→ 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 and combined.
02 - In a large salad bowl, combine baby spinach, strawberries, red onion, and half of the feta cheese and almonds.
03 - Drizzle the poppy seed dressing over the salad mixture. Toss gently with salad utensils to evenly coat all ingredients without bruising the spinach and strawberries.
04 - Top the dressed salad with remaining feta cheese and toasted almonds. Serve immediately while ingredients are fresh and crisp.

# Expert Advice:

01 -
  • It comes together in 15 minutes, making it perfect for weeknight dinners when you want something that feels restaurant-worthy.
  • The poppy seed dressing is addictive and transforms simple ingredients into something people ask you for the recipe on.
  • Fresh and filling enough to feel like a real meal, not just an afterthought side dish.
02 -
  • Don't dress the salad more than 10 minutes before serving, or the spinach will release water and everything becomes limp and sad.
  • Toasting your own almonds changes the entire flavor profile—it's worth the five minutes in a dry skillet, watching them turn golden.
03 -
  • Dry your spinach thoroughly after washing—water clinging to the leaves will dilute the dressing and make everything taste flat.
  • Toast your almonds in a dry skillet over medium heat for about 3 minutes, stirring frequently, until they smell nutty and toasty; this one step makes people think you spent hours on this salad.
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