Baby Spinach Strawberry Salad

My neighbor knocked on the kitchen door one April afternoon with a basket of strawberries so red they practically glowed, and I suddenly understood why she'd been raving about the farmers market that morning. I had baby spinach wilting in the crisper drawer and a vague memory of feta crumbles hiding in the back of the fridge, so I started chopping, tossing, wondering if I had enough for a proper lunch. That first bite—the strawberry sweetness hitting against the peppery spinach, the creamy cheese, the snap of an almond—felt like spring had finally arrived on a plate. This salad became the thing I made whenever I needed something bright and honest, no complicated techniques, just fresh ingredients speaking for themselves.

I'll never forget bringing this to a potluck where everyone else had shown up with casseroles and complicated sides, and watching people come back for thirds of a simple salad. My mother-in-law asked for the dressing recipe before even finishing her plate, which felt like winning a small kitchen victory. Since then, I've learned that good food doesn't announce itself with fancy presentations—it just quietly convinces people that vegetables taste this good.

Ingredients

• Baby spinach: Use fresh, tender leaves that haven't been packed down in the bag, and always wash them gently since sand loves to hide in the crinkles.
• Fresh strawberries: The ones that smell like strawberries when you bring them home are worth the extra dollar or two, and slicing them right before assembly keeps them from weeping into the greens.
• Crumbled feta cheese: Look for the kind you can crumble yourself rather than pre-packaged, since it's firmer and less likely to turn the whole salad salty.
• Sliced almonds, toasted: Toasting them yourself for even five minutes transforms their flavor entirely, and the kitchen smells incredible while you're doing it.
• Red onion: Slicing it thin keeps it from overpowering, and if it tastes too sharp, a quick rinse under cold water mellows it out beautifully.
• Extra-virgin olive oil: This is where your palate can actually taste the oil, so choose one you enjoy on its own, not just what was on sale.
• Apple cider vinegar: It's slightly sweeter than white vinegar and plays much nicer with the strawberries and honey in the dressing.
• Honey: A tiny bit goes a long way, and it helps the dressing emulsify rather than separating into layers.
• Dijon mustard: The mustard acts as an emulsifier, helping the oil and vinegar stay together, so don't skip it thinking you'll taste it prominently.
• Poppy seeds: They add a subtle nuttiness and those little visual pops, but make sure they're fresh since they can turn rancid sitting in the pantry.

Instructions

Make the dressing first:

Combine olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper in a small bowl or jar, then whisk or shake until the dressing looks creamy and the oil stops separating to the top. This takes about thirty seconds if you're vigorous, and the satisfying emulsion is your signal it's ready.

Assemble the salad base:

In a large salad bowl, toss together the baby spinach, sliced strawberries, red onion slivers, and about half of the feta and almonds, making sure everything mingles without crushing the delicate greens. This is the moment where gentle hands matter more than speed.

Dress and toss gently:

Drizzle the poppy seed dressing over the salad and toss with a light hand, coating everything evenly without bruising the leaves or breaking apart the strawberries too much. You want every bite to taste balanced, so take a moment to taste and adjust if it needs a pinch more salt.

Finish and serve:

Top the salad with the remaining feta crumbles and toasted almonds for textural contrast, then serve immediately while everything is still at its crispest. The longer it sits, the more the spinach softens and the almonds lose their crunch.

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There's something quietly powerful about serving food that doesn't apologize for being simple, and that's exactly what this salad does. It's become my answer to the question of what to bring when I'm not sure, because it somehow satisfies everyone from the person who subsists on salads to the skeptic who usually avoids vegetables.

The Secret of the Dressing

The poppy seed dressing is where this salad transforms from just throwing ingredients in a bowl into something that feels intentional and considered. I used to make dressing from a packet mix until I realized I could whisk together five ingredients in the time it takes to wash the spinach, and the difference in flavor was almost insulting—how was the homemade version so much better? The honey does something magical with the mustard to create that silky texture that clings to the greens without making everything soggy, and the poppy seeds aren't just for looks. They add a subtle earthiness that most people can't quite identify but notice is missing if you leave them out.

Variations That Actually Work

I've played around with this recipe more than I should probably admit, and some of my experiments have been genuinely good. Grilled chicken breast turns it into a meal that feels substantial enough for dinner, while roasted chickpeas work beautifully if you're cooking for vegetarians and want to add protein without fussing. Goat cheese crumbles differently than feta and tastes more tangy, which is lovely if you have some on hand, and pecans can absolutely replace almonds with a slightly richer result. For the dressing, I've swapped the apple cider vinegar with white wine vinegar and got something slightly more elegant, though apple cider is my default because it's more forgiving.

When This Salad Saves the Day

This is the salad I make when I've got nothing in the kitchen but basics and someone's coming over, or when I need something light after a heavy meal, or when it's too hot to think about cooking anything that requires actual heat. It's also the salad I've brought to picnics where nobody expected homemade dressing, and to work potlucks where everyone assumed someone else was bringing vegetables. The beauty is that it tastes expensive and thoughtful while requiring exactly zero culinary skill, just a sharp knife, a little common sense, and fresh ingredients that speak for themselves.

• Buy strawberries a day or two early and let them sit on your counter—they'll taste sweeter as they fully ripen.
• If your feta is too salty after you crumble it, soak the crumbles in ice water for five minutes and pat them dry.
• Keep the almonds in a separate container and add them only right before serving to guarantee they stay gloriously crunchy.

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This salad has quietly become my default answer to the question of what to eat, which is probably the highest compliment a recipe can get. Every time I make it, I'm reminded that the best meals often taste like spring and generosity and the simple decision to use good ingredients without overthinking them.

Recipe Questions & Answers

→ What makes the dressing flavorful?

The poppy seed dressing blends olive oil, apple cider vinegar, honey, Dijon mustard, and poppy seeds to create a tangy and slightly sweet flavor that enhances the salad’s freshness.

→ Can I add protein to this salad?

Yes, grilled chicken or chickpeas can be added to increase protein content and make the salad more filling.

→ Are there any good substitutions for the cheese or nuts?

You can swap feta for goat cheese and almonds for pecans depending on your preference or dietary needs.

→ Is this suitable for vegetarians and gluten-free diets?

Yes, the ingredients used are naturally vegetarian and gluten-free, making this salad suitable for both diets.

→ How should the spinach be prepared for best results?

Use fresh baby spinach leaves that are thoroughly washed and completely dried to ensure the dressing coats evenly and the texture remains crisp.