Baby Spinach Strawberry Salad (Print-Friendly)

A refreshing blend of baby spinach, strawberries, feta, and almonds with tangy poppy seed dressing.

# What You'll Need:

→ Salad

01 - 6 cups baby spinach, washed and dried
02 - 1.5 cups fresh strawberries, hulled and sliced
03 - 0.5 cup crumbled feta cheese
04 - 0.33 cup sliced almonds, toasted
05 - 0.25 small red onion, thinly sliced

→ Poppy Seed Dressing

06 - 0.25 cup extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard
10 - 1 tablespoon poppy seeds
11 - 0.25 teaspoon salt
12 - 0.125 teaspoon freshly ground black pepper

# How To Make It:

01 - In a small bowl or jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper. Whisk or shake until well emulsified.
02 - In a large salad bowl, combine baby spinach, strawberries, red onion, and half the feta and almonds.
03 - Drizzle the poppy seed dressing over the salad. Toss gently to coat all ingredients evenly.
04 - Top with remaining feta and almonds.
05 - Serve immediately while ingredients are fresh and crisp.

# Expert Advice:

01 -
  • It comes together in fifteen minutes, which means you can eat something genuinely nourishing before you've even finished your coffee.
  • The homemade poppy seed dressing tastes nothing like bottled versions—tangy, slightly sweet, almost silky against the greens.
  • Every component stays crisp and fresh, even if you make it a few hours ahead, as long as you dress it right before serving.
02 -
  • Don't dress the salad more than a few minutes before eating, or the spinach will wilt and the almonds will absorb moisture and turn soft instead of staying that satisfying crunch.
  • If you make the dressing ahead, give it a good shake or whisk again right before using because the oil and vinegar will separate in the jar, which is completely normal and not a sign anything went wrong.
03 -
  • Wash and dry your spinach the night before and store it in a paper towel-lined container so it stays crisp and ready to use whenever you need it.
  • Make extra dressing and keep it in a jar in the refrigerator for up to five days—it's just as good on roasted vegetables or as a dip for fresh fruit.
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