Strawberry Spinach Salad with Poppyseed Dressing

This is the salad I bring when I want to look like I have my life together. It is barely any work, it comes together in fifteen minutes, and it is so pretty that people assume I fussed. The combination of sweet strawberries, peppery spinach, and that tangy poppyseed dressing just works every single time.

Strawberry season in Kansas City makes me want to put berries in everything, and this salad is where they truly shine. It has been my go-to for baby showers, backyard dinners, and those nights when I just want something fresh on the table.

The dressing is the whole thing

I used to buy bottled poppyseed dressing, and then I made it from scratch one time and realized I could never go back. It takes about two minutes in a jar, and you control exactly how sweet and tangy it is. A little honey, some apple cider vinegar, Dijon, and those pretty little poppy seeds. That is it.

I like to keep mine in a glass mason jar so I can just shake it up and pour. If you make a double batch it keeps in the fridge all week.

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Make it ahead the smart way

The trick to a salad that holds up is keeping everything separate until the last minute. Wash and dry your spinach really well, because wet greens turn soggy fast. A good salad spinner is honestly one of my most-used kitchen tools for exactly this reason.

Slice the strawberries, toast the almonds, and crumble the feta ahead of time, then store each in its own container. When you are ready to serve, toss everything together with the dressing and you are done.

Strawberry Spinach Salad with Poppyseed Dressing

Sweet strawberries, baby spinach, crunchy nuts, and a tangy homemade poppyseed dressing. The fresh, pretty salad that steals the show at every potluck.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Salad

Cuisine: American

Ingredients Method Notes

Ingredients

  

For the salad

• 8 cups baby spinach
• 2 cups fresh strawberries sliced
• 1/2 cup sliced almonds toasted
• 1/2 cup crumbled feta cheese
• 1/4 cup thinly sliced red onion

For the poppyseed dressing

• 1/3 cup olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon poppy seeds
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt

Method

 

1. In a jar, combine the olive oil, apple cider vinegar, honey, poppy seeds, Dijon, and salt. Shake well until emulsified.
2. In a large bowl, combine the spinach, sliced strawberries, toasted almonds, feta, and red onion.
3. Drizzle the poppyseed dressing over the salad just before serving and toss gently to coat.
4. Serve immediately and enjoy.

Notes

Wait to dress the salad until right before serving so the spinach stays crisp. The dressing keeps in the fridge for up to a week.

Bring it to your next gathering

I promise this is the salad people will ask you about. It is light enough for summer, special enough for company, and easy enough that you will actually want to make it on a regular Tuesday too.

So glad you are here.
xo, Pam