Strawberry Poppy Seed Salad
This recipe for strawberry spinach salad with poppy seed dressing is one I make on repeat all through strawberry season—it’s fresh, colorful, and comes together in no time.
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Servings: 4 servings
Ingredients
Dressing Ingredients
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoon honey or sugar
- 1 tablespoons poppy seeds
- 1/2 teaspoon kosher salt
For the Salad
- 6 cups fresh baby spinach, or other baby greens
- 2 cups sliced strawberries
- 1/4 small red onion, thinly sliced
- 1/2 cup crumbled feta cheese, or goat cheese
- 1/2 cup sliced almonds, or toasted pecans
Instructions
For the dressing:
- Combine all the dressing ingredients in a Mason jar. Seal tightly with the lid and shake until combined. You can make the dressing ahead of time and keep it in the refrigerator until ready to use. It’s great for up to 2 weeks when stored tightly covered in the refrigerator. Shake well before using.
For the salad:
- Place all the salad ingredients in a large salad bowl. Drizzle dressing over the top (you may not need all of it) and toss until well coated. Serve immediately.
Notes
- The greens: Swap spinach for arugula, spring mix, or butter lettuce. Or try my favorite Power Greens Mix (this is a mixture of baby spinach, baby kale, baby Swiss chard—so good!)
- Wash & Dry: If you are not using pre-washed greens make sure to dry your spinach well after washing — wet greens dilute the dressing and make it soggy. (I love this salad spinner).
- For dinner: Add grilled chicken or shrimp to make it a complete meal.
- Make ahead: The dressing keeps in the fridge for up to 2 weeks — make a double batch and use it all week.