Strawberry Spinach Poppy Seed

Last June, my neighbor Sarah brought over a bowl of this salad after we'd spent the morning gardening in the oppressive heat. One bite of those sweet strawberries against the tangy feta, and I forgot all about my sore back and muddy boots. Now it is the first thing I make when strawberries hit their peak at the farmers market.

I made this for my mother in laws birthday last spring, and she spent the entire meal grilling me about the dressing recipe. Watching her go back for thirds made me realize that sometimes the simplest dishes are the ones that linger in memory longest.

Ingredients

• Baby spinach leaves: The tender leaves matter here, avoid mature spinach which can be tough and bitter
• Fresh strawberries: Look for berries that are deep red and smell fragrant, they are the star of the show
• Feta cheese: The creamy saltiness balances the sweet fruit perfectly, do not skip it
• Toasted almonds: Toasting them yourself makes a huge difference in flavor, just toss them in a dry pan for a few minutes
• Red onion: Thin slices add just enough sharpness to cut through the rich dressing
• Extra virgin olive oil: Use a good quality one since the dressing is so simple
• Apple cider vinegar: Gives the dressing a fruity brightness that white vinegar lacks
• Honey or maple syrup: Just enough to take the edge off the vinegar and help it emulsify
• Dijon mustard: This is what makes the dressing come together and stay creamy
• Poppy seeds: They add a subtle crunch and that classic speckled look

Instructions

Whisk together the dressing:

I like to use a small mason jar so I can just shake it up, but a bowl and whisk work perfectly fine too

Combine the salad ingredients:

Be gentle when tossing the spinach with the strawberries so you do not bruise the fruit

Dress and serve immediately:

The dressing will wilt the leaves if it sits too long, so add it right when you are ready to eat

Save

This has become my go to contribution for summer picnics because it travels beautifully and never fails to spark conversations about unexpected flavor combinations.

Making It Your Own

I have swapped in toasted pecans when I was out of almonds, and honestly, I think I might prefer them. The nutty warmth pairs beautifully with the strawberries.

Timing Your Prep

You can wash and dry the spinach, hull and slice the berries, and toast the nuts up to a day in advance. Just keep everything separate in the refrigerator until you are ready to assemble.

Serving Suggestions

This salad holds its own as a light lunch, but it really shines alongside grilled chicken or fish. The acidity cuts through rich main dishes perfectly.

• Add grilled chicken for a complete meal
• Swap almonds for walnuts or pecans
• Use maple syrup to keep it vegan

Save

Hope this brings as much bright, fresh joy to your table as it has to mine.

Recipe Questions & Answers

→ What dressing pairs well with spinach and strawberries?

A poppy seed dressing with olive oil, apple cider vinegar, honey, Dijon mustard, and poppy seeds creates a balanced sweet and tangy flavor.

→ Can I replace feta cheese in this dish?

Yes, vegan cheese or omitting cheese altogether works well to keep it light and suit dietary preferences.

→ How should the almonds be prepared?

Toasting the sliced almonds brings out their nutty flavor and adds a satisfying crunch to the salad.

→ Is it possible to add protein to the salad?

Grilled chicken or cooked quinoa are excellent additions for extra protein without overpowering fresh flavors.

→ When is the best time to add the dressing?

Dress the salad just before serving to prevent the spinach from wilting and maintain a crisp texture.