Baby Spinach Strawberry Salad (Printable)

Bright greens, juicy strawberries, creamy feta, and crunchy almonds with tangy poppy seed dressing.

# What You Need:

→ 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

# How-To Steps:

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 the feta cheese and almonds.
03 - Drizzle the poppy seed dressing over the salad mixture. Toss gently to coat all components evenly.
04 - Top the salad with remaining feta cheese and almonds for garnish and added texture.
05 - Transfer to serving plates or individual bowls and serve immediately for optimal freshness.

# Expert Suggestions:

01 -
  • It comes together in fifteen minutes with zero cooking, which means you can make it on your busiest days.
  • The poppy seed dressing tastes homemade and fancy but uses ingredients you probably already have.
  • Fresh strawberries and crispy almonds create this texture contrast that feels indulgent without being heavy.
02 -
  • Dress the salad no more than five minutes before serving, or the leaves will become sodden and lose their appeal.
  • Toast your own almonds if you can, because the difference between raw and toasted is the difference between a decent salad and one people actually remember.
03 -
  • If you're making this ahead for a gathering, keep the salad components separate and dress it just before serving for maximum crispness and appeal.
  • Toast your almonds in a dry skillet over medium heat for about three minutes, stirring constantly, until fragrant and golden.
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