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Spinach and Strawberry Salad with Poppy Seed Dressing

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salads
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 6 cups fresh baby spinach
  • 2 cups fresh strawberries, hulled and sliced
  • ¼ cup sliced almonds or pecans, toasted
  • ¼ cup crumbled feta or goat cheese
  • Optional: ¼ cup red onion, thinly sliced
  • For the Poppy Seed Dressing:
  • ¼ cup mayonnaise or Greek yogurt
  • 2 tablespoons apple cider vinegar or white wine vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon poppy seeds
  • Salt and black pepper to taste

Instructions
 

  • Step 1: Toast the Nuts (Optional) : In a dry skillet over medium heat, toast almonds or pecans for 3–5 minutes until fragrant and lightly golden. Remove from heat and let cool.
  • Step 2: Prepare the Poppy Seed Dressing : In a small bowl, whisk together mayonnaise (or Greek yogurt), vinegar, honey, poppy seeds, salt, and pepper until smooth. Adjust sweetness or acidity to taste.
  • Step 3: Assemble the Salad : In a large mixing bowl, combine baby spinach, sliced strawberries, and red onion (if using). Drizzle the poppy seed dressing over the salad and toss gently to coat.
  • Step 4: Add Toppings : Sprinkle toasted nuts and crumbled cheese over the top. Serve immediately for freshness.