Strawberry Spinach Salad With Poppy Seed Dressing
Ingredients
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- 1/2 cup sliced almonds
- 3 tbsp apple cider vinegar
- 2 tbsp granulated sugar
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup canola oil
- 1 tbsp poppy seeds
- 1 tsp yellow onion – finely grated
- 5 ounces baby spinach
- 12 ounces strawberries – hulled and sliced (~30 medium strawberries)
- 1/4 cup red onion – thinly sliced (~0.5 medium red onions)
- 4 ounces feta cheese – crumbled
Instructions
1. Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, 3–5 minutes. Transfer to a plate to cool.
2. Make the poppy seed dressing: In a mixing bowl, whisk together the apple cider vinegar, granulated sugar, Dijon mustard, kosher salt, and black pepper until the sugar dissolves. Slowly drizzle in the canola oil while whisking to emulsify, then whisk in the poppy seeds and the finely grated yellow onion.
3. Prep the salad components: Rinse and dry the baby spinach. Hull and slice the strawberries if not already done. Thinly slice the red onion. Crumble the feta cheese.
4. Assemble the salad: In a large bowl, combine the baby spinach, strawberries, red onion, most of the sliced almonds, and most of the feta cheese. Drizzle with about two-thirds of the dressing and gently toss to coat.
5. Finish and serve: Taste and add more dressing if desired. Top with the remaining sliced almonds and feta. Serve immediately.
Strawberry spinach salad with poppy seed dressing is a beloved North American potluck and picnic staple that blossomed in popularity in the late 20th century. It balances sweet peak-season strawberries with tender spinach and a lightly sweet-tart poppy seed vinaigrette. The combination is both refreshing and texturally satisfying, often rounded out with nuts for crunch and a salty cheese for contrast.
The dish celebrates spring and early summer produce, making it a natural fit for farmers’ market cooking. Poppy seed dressings have longer roots in American home kitchens, where they appear in community and church cookbooks as bright, gently sweet vinaigrettes. Together, these elements create a salad that is approachable, colorful, and versatile alongside grilled meats, sandwiches, or brunch spreads.