Spinach Strawberry Salad
Ingredients
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- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon poppy seeds
- 6 ounces baby spinach
- 8 ounces strawberries – hulled and sliced (~20 medium strawberries)
- 1/2 cup red onion – thinly sliced (~0.5 medium red onions)
- 1/2 cup sliced almonds
- 1/2 cup feta cheese – crumbled
Instructions
1. In a small bowl, whisk together apple cider vinegar, honey, Dijon, salt, and black pepper. Slowly stream in the olive oil while whisking until emulsified, then stir in the poppy seeds.
2. Place the baby spinach, sliced strawberries, and red onion in a large serving bowl.
3. Drizzle the dressing over the salad and toss gently to coat the leaves lightly.
4. Sprinkle the sliced almonds (toast in a dry skillet over medium heat until lightly golden and fragrant, 3–5 minutes, if desired) and the crumbled feta over the top. Toss once more very gently or leave layered, and serve immediately.
Spinach Strawberry Salad is a bright, fresh salad that balances sweet, tart, salty, and crunchy elements. Tender baby spinach pairs with juicy strawberries, sharp red onion, and the creamy tang of feta, while toasted almonds add a delicate crunch. A lightly sweet poppy seed vinaigrette ties everything together with a glossy finish and fragrant poppy notes.
This salad rose to popularity in the United States as a warm-weather potluck and picnic staple, particularly from the late 20th century onward. It evolved from classic spinach salads by swapping bacon and warm dressings for berries and chilled, lightly sweet vinaigrettes. Community and church cookbooks, especially in the Midwest, helped standardize the combination of spinach, strawberries, nuts, and poppy seed dressing that many now consider the hallmark of the dish.