Spinach Strawberry Salad (Printable)

Tender spinach, juicy strawberries, crunchy nuts, and a sweet poppy seed dressing combine for a fresh dish.

# What You Need:

→ Salad

01 - 5 oz fresh baby spinach leaves
02 - 9 oz strawberries, hulled and sliced
03 - ½ cup toasted pecans or sliced almonds
04 - ½ cup crumbled feta cheese (optional)
05 - 2 tablespoons red onion, thinly sliced (optional)

→ Sweet Poppy Seed Dressing

06 - ¼ cup extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon honey or maple syrup
09 - 1 tablespoon poppy seeds
10 - 1 teaspoon Dijon mustard
11 - ¼ teaspoon sea salt
12 - Freshly ground black pepper, to taste

# Directions:

01 - In a large salad bowl, combine spinach, strawberries, nuts, feta cheese, and red onion if using.
02 - Whisk together olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, sea salt, and black pepper in a small bowl or jar until emulsified.
03 - Drizzle dressing over the assembled salad and gently toss to evenly coat all ingredients.
04 - Serve immediately to preserve freshness and texture.

# Expert Advice:

01 -
  • It tastes like spring in a bowl, sweet and tangy without feeling heavy or dressed-up.
  • Fifteen minutes from fridge to table means you can make it when friends text that they're coming over.
  • The crunch of toasted nuts against tender spinach and juicy berries hits in a way that feels both simple and a little bit special.
02 -
  • Never dress a salad too early—spinach is delicate and will turn dark and mushy if it sits in dressing for more than a few minutes.
  • Toast your own nuts if you can; they taste exponentially better than store-bought toasted ones, and the smell while they toast is worth it alone.
03 -
  • If your spinach is large and tough, tear it by hand instead of using it whole—it tastes better and looks less formal and more welcoming.
  • Make extra dressing; there's always someone who wants more than you anticipated, and it keeps in a jar in the fridge for up to a week.
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