Strawberry Spinach Poppy Seed Vinaigrette (Print Version)

Fresh spinach and strawberries paired with toasted nuts and a tangy poppy seed dressing for a light meal.

# What You Need:

→ Salad Base

01 - 5 oz baby spinach, washed and dried
02 - 8 oz fresh strawberries, hulled and sliced
03 - ½ cup crumbled feta cheese
04 - ½ cup toasted pecans or sliced almonds
05 - 2 tbsp thinly sliced red onion

→ Poppy Seed Vinaigrette

06 - ¼ cup extra-virgin olive oil
07 - 2 tbsp apple cider vinegar
08 - 2 tsp honey
09 - 1 tsp Dijon mustard
10 - 1 tbsp poppy seeds
11 - Salt and freshly ground black pepper to taste

# Preparation Steps:

01 - In a small bowl or jar, whisk together the extra-virgin olive oil, apple cider vinegar, honey, Dijon mustard, and poppy seeds. Season with salt and pepper. Whisk vigorously until the mixture is fully emulsified, then set aside.
02 - Place the baby spinach, sliced strawberries, crumbled feta cheese, toasted nuts, and red onion into a large salad bowl.
03 - Drizzle the poppy seed vinaigrette over the salad ingredients just before serving. Toss the salad gently to ensure the leaves and fruit are evenly coated without bruising them.
04 - Transfer the salad to serving plates and serve immediately while the nuts remain crunchy and the spinach is crisp.

# Expert Advice:

01 -
  • It comes together faster than you'd think, and somehow tastes like you fussed for hours.
  • The poppy seed dressing strikes that perfect balance where sweet and tangy actually become best friends instead of fighting.
  • It's light enough for lunch but impressive enough to serve when people are watching.
02 -
  • Dress the salad the moment you're ready to eat it; waiting even ten minutes lets the spinach start to soften and the strawberries bleed into everything.
  • If you're making this ahead, keep the components separate in sealed containers and toss them together in a bowl right before serving.
  • Taste the vinaigrette on a piece of spinach before it touches the whole salad, and adjust the honey or salt if it needs it.
03 -
  • Toast your own nuts in a dry pan over medium heat for about five minutes; the smell tells you when they're ready, and they taste infinitely better than pre-toasted.
  • Make extra vinaigrette and keep it in a sealed jar; it holds for a week and transforms other salads, roasted vegetables, and grilled chicken.

Go Back