Spinach Strawberry Salad with Poppy Seed Dressing

• Spinach: I always go for fresh spinach leaves for this salad—they’re tender and have a mild, slightly sweet flavor that pairs perfectly with the strawberries and poppy seed dressing. If you have any leftover spinach, it’s great for green smoothies or as a base for another salad! 
• Strawberries: Choose the ripest, juiciest strawberries you can find. You can even add or substitute other berries like raspberries or blueberries. Skip the knife and get your hands on one of my favorite time-saving gadgets: the NorPro Speed Slicer! This small, affordable gadget is great for evenly slicing strawberries.
• Red onion: Whenever I’m using raw red onions in a salad like this one, I like to soak the slices in cold water for a few minutes. It helps mellow their sharpness and get rid of that harsh aftertaste. This little trick makes them much more pleasant to eat!
• Feta cheese: I’m all for a store-bought shortcut, but for this spinach strawberry salad, I prefer to buy whole block feta (yes, of Baked Feta Pasta fame!) and crumble it directly into the salad. The texture of block feta that is freshly crumbled is much creamier than the pre-crumbled variety. Blue cheese works great, too.
• Toasted slivered almonds: See below for how to toast them! Not a fan of almonds? Swap in walnuts or pecans instead.

See the recipe card for full information on ingredients and quantities.

The Best Poppy Seed Dressing

Poppy seed dressing is a must when I think of spinach strawberry salad. My homemade version strikes the perfect balance of sweet and tangy, and it’s made with just a few simple ingredients you likely have in your pantry:

• Balsamic vinegar: Feel free to experiment with whatever vinegar you have on hand. Champagne vinegar, apple cider vinegar, and red wine vinegar would all work great and complement the fresh ingredients in your salad.
• Honey
• Poppy seeds
• Garlic
• Extra-virgin olive oil
• Salt and pepper

Whisk everything together and you’ve got a homemade poppy seed vinaigrette that’s light, refreshing and easy to make. And did I mention it’s fast? Because it really is!

1. Make the dressing. The easiest and fastest way to make this poppy seed dressing is to combine all ingredients in a Mason jar, seal it shut and shake vigorously until combined.
2. Assemble the salad. Add the spinach, strawberries and red onion to a large bowl. Gently toss to mix the ingredients.
3. Add toppings. Sprinkle the crumbled feta cheese and toasted slivered almonds over the salad.
4. Dress and serve. Drizzle the poppy seed dressing over the salad just before serving. Toss gently to coat all the ingredients with the dressing.

This strawberry spinach salad is a versatile side that pairs well with a variety of dishes. Some of my favorites include:

• Honey garlic shrimp
• Glazed honey soy chicken thighs
• Marinated tri-tip

To turn it into a hearty main dish, simply toss in shredded rotisserie chicken or smoked salmon. For a vegetarian option, mix in some cooked quinoa. And don’t forget to serve it with Caprese garlic bread to complete your meal!

How to Toast Nuts

There are two methods for how to toast nuts, either in the oven or on the stovetop. Both yield warm, toasty nuts, so take your pick from the below!

• To Toast Nuts In the Oven: Preheat the oven to 350°F. Arrange the nuts in a single layer on the baking sheet. Bake for 15 minutes, tossing every 5 minutes, until toasted and fragrant. Note: All nuts will toast in different amounts of time, so adjust accordingly.
• To Toast Nuts On the Stovetop: Add the nuts to a small skillet set over low heat. Cook the nuts, stirring occasionally, until they are toasted and fragrant, 5 to 10 minutes. Note: The amount of time will depend on the size, variety and quantity of nuts you use.

Toasting nuts enhances their flavor and is a small step that contributes big taste to the overall salad!