Save to Pinterest My neighbor stopped by one April afternoon with a basket of strawberries still warm from the farmers market, and I suddenly realized I had no idea what to do with them besides jam. She laughed and suggested throwing them into a salad with spinach, and honestly, I was skeptical until that first bite hit—the sweetness against the peppery greens, the tang of the dressing, the way the feta just melted slightly from the warm almonds. That salad changed how I think about spring eating entirely.
I made this for a baby shower last May, and watching everyone go back for seconds while barely touching the heavy appetizers told me something was right here. One guest asked for the dressing recipe immediately, and I realized it wasn't just pretty—it was actually craveable in a way that surprised even me.
Ingredients
- Baby spinach: Use the tender stuff that doesn't need cooking; the delicate leaves will hold the dressing without wilting, and they're mild enough that even spinach skeptics enjoy them raw.
- Fresh strawberries: Pick berries that smell sweet at the stem—that's how you know they have flavor worth eating, not just pretty color.
- Crumbled feta cheese: The tanginess is essential here; it plays against the strawberry sweetness like a conversation between two people with different opinions.
- Sliced almonds, toasted: Toast them yourself if you can; the 30 seconds in a dry pan makes a difference you'll taste, bringing out a nutty depth that changes everything.
- Red onion, thinly sliced: Use a sharp knife and slice it paper-thin so the bite is there but it's not overwhelming; those thin threads disappear into the salad gracefully.
- Extra-virgin olive oil: Don't skimp here since there's nothing to hide behind; good oil makes the dressing sing.
- Apple cider vinegar: Milder than white vinegar but more interesting than rice vinegar, it gives the dressing its distinctive personality.
- Honey: Just a touch to round out the acids and make everything feel balanced and complete.
- Dijon mustard: The emulsifier that holds everything together and adds a subtle sophistication to what could otherwise feel too simple.
- Poppy seeds: They look beautiful and catch the light, but they also add a slight nuttiness and texture that makes you notice the dressing.
Instructions
- Build your dressing:
- Combine the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper in a small bowl or jar and whisk or shake until the mixture turns creamy and emulsified. You'll see it thicken slightly and become pale as the mustard and oil get to know each other.
- Assemble the salad base:
- In your large salad bowl, combine the baby spinach, sliced strawberries, thinly sliced red onion, and about half of the feta and almonds. The dressing will make the spinach glisten, so don't worry if it looks sparse right now.
- Dress and toss gently:
- Drizzle the poppy seed dressing over the salad and toss with your hands or salad tongs using a light touch—you want to coat everything but keep the strawberries from getting squashed into paste. The goal is visible ingredients, not a mashed situation.
- Final flourish:
- Top with the remaining feta crumbles and toasted almonds, which provides a little surprise in every bite and keeps things looking intentional and restaurant-quality.
- Serve immediately:
- This salad is at its best the moment you finish it, when the spinach is still perky and the almonds are still crisp.
Save to Pinterest My teenage daughter now requests this salad for her birthday dinner instead of the traditional heavier fare, and I've stopped trying to convince her otherwise. It's become the meal that makes me think about how food preferences change and how sometimes the simplest combinations are the ones people actually remember.
Why This Salad Works Year-Round
Spring and summer feel obvious with fresh strawberries, but I've made this in winter using frozen strawberries thawed and then lightly tossed in a splash of balsamic—they concentrate and deepen, taking on an almost jammy quality that's different but equally lovely. The core idea is flexible enough to stretch across seasons while keeping its essential character.
Customizing for Your Table
If you're feeding meat eaters, grilled chicken strips laid on top add protein without overwhelming the delicate flavors. Vegetarians can use chickpeas roasted with a bit of olive oil and paprika for that satisfying substance, or you can simply bump up the cheese and nuts if you're not concerned with adding protein. Goat cheese substitutes beautifully for feta if you prefer something creamier, and pecans can replace almonds for a softer crunch.
Dressing Ideas and Keeping It Simple
This dressing keeps in a jar in the refrigerator for about five days, so you can make it ahead and just shake before serving. The poppy seeds do settle, which is normal and doesn't affect the taste—just give it a quick stir or shake to redistribute them back into the mixture.
- For a vegan version, use maple syrup instead of honey and skip the cheese entirely or choose a plant-based feta alternative.
- If almonds aren't available or cause allergies, sunflower seeds or pumpkin seeds work wonderfully and offer a different but equally satisfying texture.
- A crisp Sauvignon Blanc pairs perfectly if you're opening a bottle, but this salad is equally happy with iced tea or sparkling water.
Save to Pinterest This is the kind of salad that tastes so good people assume you fussed over it for hours, when really you were just thoughtful about the ingredients and didn't overthink it. That's the real secret right there.
Common Recipe Questions
- → What makes the poppy seed dressing tangy?
The dressing combines apple cider vinegar and Dijon mustard, creating a balanced tang that complements the sweetness of strawberries and honey.
- → Can I use other nuts instead of almonds?
Yes, pecans or walnuts can be toasted and substituted to add similar crunch and flavor profiles.
- → How should the spinach be prepared for best texture?
Use fresh baby spinach leaves washed thoroughly and dried well to avoid sogginess in the salad.
- → Is it possible to make a vegan version?
Replace honey with maple syrup and omit the feta cheese or use a plant-based cheese alternative for a vegan-friendly option.
- → How long does the salad stay fresh after tossing?
For best texture and flavor, serve immediately after tossing. If needed, refrigerate and consume within a few hours to avoid soggy greens.
