There’s something magical about a salad that can stop you in your tracks—and this Strawberry Spinach Salad absolutely does. It’s crisp, juicy, tangy, and a total crowd-pleaser. Whether you’re hosting brunch, packing lunch, or just treating yourself, this little bowl of sunshine brings a pop of freshness you didn’t even know you needed. Let’s make something colorful, crunchy, and just a tad fancy… in the easiest way possible.
Why You’ll Love This Recipe
When I was a personal chef, this salad was my secret weapon for turning a regular weeknight dinner into something special. I made it first for a garden party and instantly knew it was a keeper—it’s light, stunning, and shockingly simple. Bonus? My kids eat it by the forkful. Juicy strawberries have a way of stealing hearts.
- Perfect mix of sweet, tangy, and savory
- Ready in just 15 minutes
- Elegant enough for entertaining, easy enough for lunch
- Homemade poppy seed dressing that’s creamy, zippy, and addictive
- Customizable with pantry staples
Ingredients Breakdown
Essentials
- 6 cups baby spinach
- 1 pint fresh strawberries, hulled and sliced
- 1/3 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/3 cup sliced almonds, toasted
Pro Tips
- Use goat cheese instead of feta for a creamier texture and milder flavor
- Try candied pecans instead of almonds for extra crunch and sweetness
- If red onion feels too strong, soak the slices in cold water for 10 minutes to mellow them out
- Baby arugula or mixed greens can step in for spinach in a pinch
Step-by-Step Instructions
- In a large bowl, combine the baby spinach, sliced strawberries, and red onion.
- Sprinkle in the feta cheese and sliced almonds.
- In a mason jar or small bowl, whisk together 1/3 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 tablespoon poppy seeds, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Shake or whisk until well combined.
- Drizzle the dressing over the salad just before serving and toss gently to coat.
- Serve immediately and enjoy the summer-in-a-bowl vibes!
Chef’s Tips and Tricks
- Don’t dress the salad too early—wait until just before serving to keep the spinach crisp
- A microplane works wonders for shaving extra onion or grating a touch of lemon zest into the dressing
- Slice strawberries right before assembling to keep them juicy and vibrant
Recipe Variations and Serving Suggestions
- Add grilled chicken or salmon for a protein-packed meal
- Sprinkle in some quinoa or farro for added texture and fiber
- Use maple syrup instead of honey in the dressing to make it vegan
- Swap spinach for kale (just massage it first!) for a heartier version
- Serve alongside a crusty baguette or quiche for a brunch-worthy plate
FAQs
Can I make this salad ahead of time?
You can prep all the components separately—you can even mix the dressing up to 3 days in advance. Just don’t toss it together until right before serving so it stays crisp and fresh.
What can I use instead of poppy seeds?
Chia seeds or sesame seeds are great alternatives if you don’t have poppy seeds on hand. Or skip the seeds altogether—the dressing still shines without them.
How do I store leftovers?
Once dressed, the salad is best eaten immediately. If you anticipate leftovers, serve the dressing on the side. Undressed salad can be stored in the fridge for up to 2 days.
Recipe Card
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Ingredients:
- 6 cups baby spinach
- 1 pint strawberries, hulled and sliced
- 1/3 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/3 cup sliced almonds, toasted
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon poppy seeds
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the baby spinach, strawberries, and red onion.
- Add feta and almonds, then set aside.
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper.
- Dress the salad just before serving and toss gently to combine.
Nutrition: ~280 calories per serving
If you try this Strawberry Spinach Salad, I’d love to hear what you think! Leave a comment below, snap a pic and tag me on Instagram @thekitchensaid—I live for seeing your creative spins on classic recipes!
