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Spinach Strawberry Salad with Poppy Seed Dressing

Whip up a quick and fresh recipe for Spinach Strawberry Salad with Poppy Seed Dressing, and don't miss my tips for how to take this classic combo to a whole new level (Hint: Block feta and toasted nuts!)
5 from 1 vote
Prep Time 10 mins
Cook Time 0 mins
Servings 6 servings


For the dressing:

  • 1/4 cup balsamic vinegar
  • 1 Tablespoon honey
  • 2 teaspoons poppy seeds
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper, to season

For the salad:

  • 6 cups fresh spinach leaves
  • 3 cups sliced strawberries
  • 1/3 cup thinly sliced red onion
  • 2/3 cup crumbled feta cheese (See Kelly's Notes)
  • 2/3 cup slivered almonds, toasted (See Kelly's Notes)


Make the dressing:

  • In a small bowl, whisk together the balsamic vinegar, honey, poppy seeds and minced garlic.
  • While whisking, stream in the olive oil and continue whisking until emulsified. (Alternately, combine all ingredients in a Mason jar, seal shut and shake vigorously until combined.) Taste and season the dressing with salt and pepper.

Make the salad:

  • In a large bowl, combine the spinach, strawberries and red onion. 
  • Add the dressing and toss to combine.
  • Top the salad with the crumbled feta and slivered almonds and serve.

Kelly's Notes:

  • I prefer to buy block-style feta and crumble it myself for the best consistency.
  • To toast the almonds, add them to a small sauté pan set over low heat. Cook, stirring frequently, until golden brown and fragrant. Toasting the nuts enhances their flavor and is a small step that contributes big taste to the overall salad.