Fresh Strawberry Spinach Salad Recipe with Creamy Poppy Seed Dressing
A light, refreshing summer salad featuring fresh spinach, ripe strawberries, and a creamy poppy seed dressing. Perfect for quick lunches, potlucks, and gatherings.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
- 6 cups fresh baby spinach leaves, washed and dried
- 2 cups ripe strawberries, hulled and sliced
- 1/4 cup red onion, thinly sliced
- 1/3 cup almonds, sliced or slivered, toasted
- 1/2 cup feta cheese, crumbled (optional)
- 1/3 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon poppy seeds
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Salad Ingredients (10-15 minutes): Rinse and dry about 6 cups of baby spinach leaves thoroughly. Hull and slice 2 cups of ripe strawberries into thin pieces. Thinly slice 1/4 cup of red onion. Toast 1/3 cup of sliced almonds in a dry skillet over medium heat for 3-5 minutes until golden and fragrant; set aside to cool.
- Make the Creamy Poppy Seed Dressing (5 minutes): In a small bowl, combine 1/3 cup mayonnaise, 2 tablespoons plain Greek yogurt, 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1 teaspoon poppy seeds, and 1 teaspoon Dijon mustard. Whisk together until smooth and creamy. Season with salt and freshly ground black pepper to taste. Adjust sweetness or acidity if needed.
- Assemble the Salad (5 minutes): In a large bowl, add the baby spinach, sliced strawberries, and red onion. Pour the dressing over the salad and gently toss until everything is well coated. Sprinkle the toasted almonds and 1/2 cup crumbled feta cheese on top. Toss gently or leave nuts and cheese on top for presentation.
- Serve Immediately: Enjoy fresh to keep spinach crisp and dressing bright. If preparing ahead, keep dressing separate and toss just before serving.
Notes
Use a salad spinner or pat spinach dry to avoid soggy salad. Toast almonds carefully to avoid burning. Whisk dressing until smooth and evenly mixed. Assemble salad close to serving time to keep ingredients fresh. Dressing can be made up to 3 days ahead and refrigerated. For vegan version, substitute mayonnaise and Greek yogurt with vegan mayo and coconut yogurt, and honey with maple syrup. Nut-free option: replace almonds with toasted sunflower seeds or crispy chickpeas.
Nutrition
- Serving Size: About 1 1/2 cups per
- Calories: 220
- Fat: 16
- Carbohydrates: 15
- Fiber: 3
- Protein: 6
Keywords: strawberry spinach salad, poppy seed dressing, summer salad, fresh salad, easy salad recipe, healthy salad, creamy dressing