This Strawberry Spinach Salad with Poppyseed Dressing is the kind of recipe that’ll have your family asking for seconds before they’ve finished their first bite. It’s fresh, vibrant, a little sweet, a little tangy—and totally fuss-free. I love whipping this up on those “what’s for dinner?” nights when I want something light but still satisfying. Bonus? It’s pretty enough for a dinner party, but easy enough for a Tuesday. Let’s make salad exciting again, shall we?
Why You’ll Love This Recipe
This isn’t your average side salad—it’s a flavor-packed showstopper that marries sweet strawberries with crisp greens, dreamy dressing, and crave-worthy crunch. Whether you’re hosting brunch or packing lunches, this one checks all the boxes.
- Fresh & Flavorful: Juicy strawberries, creamy goat cheese, and a tangy poppyseed dressing? Say no more.
- Quick to Toss Together: Ready in 15 minutes, tops.
- Perfect for Any Occasion: Great for weeknight dinners or impressing guests at a brunch spread.
- Make-Ahead Friendly: Dress it just before serving and you’re golden!
Ingredients Breakdown
Essentials
- 6 cups baby spinach
- 1 pint fresh strawberries, hulled and sliced
- 1/3 cup crumbled goat cheese (or feta)
- 1/3 cup sliced almonds, toasted
- 1/4 red onion, thinly sliced
For the Poppyseed Dressing
- 1/3 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon poppy seeds
- 1/4 teaspoon Dijon mustard
- Pinch of salt
Pro Tips
- Use fresh, in-season strawberries for maximum sweetness and flavor.
- To toast almonds, heat in a dry skillet over medium heat for 3–4 minutes, stirring often until golden and fragrant.
- Goat cheese crumbles best when it’s cold—pop it in the freezer for 5-10 minutes before crumbling.
Step-by-Step Instructions
- Make the dressing: In a small bowl, whisk together the mayo, honey, apple cider vinegar, Dijon mustard, poppy seeds, and salt until smooth and creamy. Set aside.
- Assemble the salad: In a large bowl or platter, layer the spinach, sliced strawberries, red onion, crumbled goat cheese, and toasted almonds.
- Dress and toss: Drizzle the dressing over the salad just before serving. Gently toss to combine or serve the dressing on the side for guests to pour themselves.
- Serve and enjoy: Taste, adjust salt if needed, and serve right away. Watch it disappear!
Chef’s Tips and Tricks
- Don’t overdress your salad—start with a small amount of dressing and add more as needed.
- Add a protein like grilled chicken, shrimp, or even quinoa to make it a complete meal.
- Slice your onions super thin—no one wants a big bite of sharp onion overpowering the sweet berries.
- You can make the dressing 3–4 days in advance. Just give it a shake before using!
Recipe Variations and Serving Suggestions
- Add Avocado: Creamy slices of avocado pair perfectly for an extra dose of richness.
- Swap the Cheese: Feta or shaved Parmesan are delicious if goat cheese isn’t your thing.
- Make it Vegan: Use vegan mayo and swap in maple syrup for the honey.
- Make it a Meal: Add grilled chicken, crispy prosciutto, or cooked quinoa for a heartier option.
- Perfect for Entertaining: Serve it on a large white platter and let the colors shine!
FAQs
Can I make this salad ahead of time?
Absolutely! Prep all the components—wash and dry the spinach, slice the strawberries and onions, toast the almonds, and make the dressing. Store everything separately, then simply assemble and dress right before serving.
What other greens can I use besides spinach?
Arugula is a peppery twist, or try a spring mix if you’re going for extra variety. Just avoid shreddy lettuces like iceberg—they won’t hold up to the dressing.
How can I store leftovers?
This salad is best fresh, but if you do have leftovers, store them in an airtight container in the fridge for up to 24 hours. Just know the spinach might wilt a bit once dressed.
Recipe Card
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 6 cups baby spinach
- 1 pint strawberries, sliced
- 1/3 cup crumbled goat cheese
- 1/3 cup sliced almonds, toasted
- 1/4 red onion, thinly sliced
Poppyseed Dressing:
- 1/3 cup mayonnaise
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 1 tbsp poppy seeds
- 1/4 tsp Dijon mustard
- Pinch of salt
Instructions:
- Whisk together the dressing ingredients in a small bowl until smooth. Set aside.
- In a large bowl, add spinach, strawberries, red onion, goat cheese, and almonds.
- Drizzle with dressing and toss gently to combine. Serve immediately.
If you give this salad a spin, I’d love to hear how it turned out! Tag #TheKitchensAid on Instagram or drop a comment below—it seriously makes my day. Let’s keep making everyday cooking feel like something worth celebrating!
